Hello everyone! Winter has already arrived and the cold hits early in the morning. And winter means lots of food and lots of new recipes to try. I personally love cooking. While cooking, I often feel like sharing with you all how a dish becomes more delicious and which process works best.
So, I welcome all of you to my cooking blog. I hope your days are going wonderfully. For my food-lover friends, today I’ve brought a brand new recipe. You can include this recipe in your regular snacks menu, especially if you love spicy food. I really enjoy breakfast items. The way I make this at home, it turns out very delicious. I’m sharing my experience with you, and I hope you’ll love it too.
Today I’m making Mughlai Paratha, which I enjoy a lot—especially when served with tomato sauce and salad, it tastes amazing.
Ingredients:
Flour
Oil
Egg
Chopped onion
Salt
Turmeric
Mixed spices
Chopped chilies
Preparation method:
First, I take a bowl and mix flour, salt to taste, and a little sugar to make a dough.
Then I let it rest for 30 minutes. Resting the dough helps it set nicely and become soft. Before resting it, I brushed a little oil on top so it doesn’t dry out.
After 30 minutes, I knead it again for a bit and add a little oil—about two spoons. You’ll notice the dough becomes perfectly ready for making parathas.
Next, in a frying pan, I add some oil and lightly fry some chopped onions and chopped chilies. Then I add a little turmeric powder. I transfer this mixture to a bowl.
Into it, I add one egg, mixed spices, and salt to taste, then mix everything well.
If you deep-fry this paratha, it turns out even better. To make the paratha softer, you can rest the dough for about two hours — this makes it even nicer. This is how I usually make Mughlai Paratha, and it tastes really delicious. You should definitely try it; I’m sure you’ll love it. This is a very popular dish among Bengalis.
Now I take small portions of the rested dough. I didn’t shape them with any mold, just rolled them out into larger roti-like sheets. Then I spread the egg mixture inside and fold it up just like I showed you in the folds.
After that, I fry them nicely in oil in a frying pan. I made three of them, and my brother and I enjoyed them a lot with tomato sauce—what more could you want!
I often make parathas, so I usually knead a large amount of dough at once. This way I don’t have to go through the hassle of making dough every time. I prepare it ahead of time, which makes the process easier, and the parathas also taste better when the dough is pre-prepared in advance.
If you put the kneaded dough in an airtight container, brush some oil on top, seal the box properly, and keep it in the fridge, it stays good for about one week to 15 days.
After frying the Mughlai Parathas, my brother cut them into beautiful pieces with a knife. Within just five minutes, they were all gone!
My brother said, “Apu, how do you make such delicious Mughlai paratha? Where did you learn it?” I said, “These things just come from experience when you cook often.”
How was it? Thank you everyone.