Monday, May 5, 2014

Mughlai Paratha: Fried Indian Flatbread

The Indian food more popular in the West is typical of the North of the Indian subcontinent, a summary of the Punjabi and kashmiri traditions, very influenced by Parsi and the Islamic invasions suffered under the Mughal dynasty with the Mughlai cuisine. The laccha paratha, is a typical Indian bread that looks like a flatbread and may be accompanied by any kind of dish including breakfast. Paratha is the union of two words that mean layers of flour and they are crispy from outside and soft inside while there are endless variations of paratha, like aloo paratha, gobi paratha, mooli paratha, onion paratha, paneer paratha, methi paratha that is stuffed in every way possible, even if not stuffed and wrinkled, especially salty but also sweet.

Onion Egg Paratha


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

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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