Mughlai paratha

 

This Moglai Porota gained its prominence in the Cabin Menus as crispy pastry sheets were filled with mildly spicy minced meat filling. It would be devoured with a cup of Gorom Cha aka Tea.

How to make Bengali Mughlai Parantha – Ingredients list

  • Mutton Keema
  • Eggs
  • Onion, Ginger & Garlic
  • Bengali Garam Masala powder
  • Mustard oil to prepare the filling
  • Refined Sunflower oil to fry the paranthas
  • Vegetable fat or ghee to prepare the dough
  • Whole wheat flour & All-purpose Flour

Why you should try my Bengali Moglai Parantha recipe at home?

This recipe of Mughlai Porota is, I would say, adapted from the original recipe which is often deep-fried. I have roasted the Paranthas on non-stick cookware with a drizzle of oil, thus effectively cutting down the oil intake.




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