Wednesday, April 25, 2012

Mughlai Paratha


The Indian food more popular in the West is typical of the north of the Indian subcontinent, a summary of the Punjabi traditions and kashmiri, very influenced by contamination shutters (Parsis) and the Islamic invasions suffered under the Mughal dynasty (Mughlai cuisine). North Indian cuisine is another identity that explores the hidden flavor of the culture. Be it Mughlai paratha or Shammi Kabab, the heritage of North Indian cuisine dates back to the Mughal era. The delicious street foods of Northern India find their mention in the pages of history and on the screens of celluloid.

Onion Egg Paratha

Ingredients

4 cups flour
1 cup water
4 eggs
1 capsicum
1 tomato
2 onions
1 tsp ginger paste
1 tsp red chili powder
1 green chili
2 tsp cooking oil
2 tbsp clarified butter
2 tbsp coriander leaves
Salt to taste
Method

Make the dough by adding water to the flour. Knead it to convert into smooth pliable dough. Add little clarified butter to it and knead it again. Make small balls out of the dough.

Break the eggs in a bowl. Add a little red chilli powder and salt. Whisk this mixture well. Keep it aside.

Put a fry pan on a medium heat. Pour cooking oil on it and heat it. Add chopped onions, ginger and fry on medium heat till they become golden brown. Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, green chilli and mix it properly. Cook the mixture until eggs are well done. Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.

On a rolling board, take a medium size ball of the dough and make like a chapati with the help of wooden roller. Apply few drops of cooking oil on half portion of chapati and put the egg mixture and fold half chapati on it. Again apply few drops of cooking oil on portion of half chapati and fold a chapati on it. Now roll this triangular chapati and roll it again to full size.

Heat the griddle. Take the rolled paratha and keep it on it. Cook the parathas on a medium flame. Apply some butter on the top and let the paratha cook for a few seconds. Be liberal with ghee or oil. Flip the paratha and fry both sides properly in butter and become golden brown.

Serve hot with chilli tomato sauce.


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