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–+ servings

Mughlai Paratha

A street food seen in Bengal India.
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Print Recipe
Course Appetizer, Breakfast, Dinner
Cuisine Indian
Servings 2 servings

Ingredients
  

Dough

Filling

  • 1 whole large egg
  • 1 Egg yolk
  • ⅓ cup finely diced sweet onion
  • 1 garlic clove minced
  • ½ medium carrott finely grated
  • 3 tbsp finely chopped fresh cilantro
  • 1 Jalapeno (or thai chili) finely chopped*
  • ¼ tsp Turmeric
  • ½ tsp sea salt
  • ½ tsp Fresh Ground Black Pepper
  • ¼ tsp Graham masala
  • ¼ tsp Cumin ground

Assembly and cooking

  • Ghee, EVOO or unsalted butter

Instructions
 

Dough

  • Combine the flour, salt and baking powder and mix well.
  • Using a spoon, Danish dough whisk or your hands (or all 3) pour in the ghee and mix. Then add the water. You want a nice round dough ball that incorporates all the ingredients.
  • Once the dough ball comes together, pour a small amount of melted ghee (EVOO or unsalted butter) into a bowl and over the dough ball. Don't drown it, just enough to cover the bowl and dough ball. Cover and set aside for at least 30 minutes to let the dough relax.

Filling

  • Place the egg and egg yolk in a small bowl and whisk well.
  • In a bowl, large enough to fit all the ingredients, place the onion, garlic, carrott and mix well. Add the cilantro, jalapeno, turmeric, salt, pepper, graham masala and cumin and mix well.
  • Add the egg mixture and mix the filling well.

Assembly and cooking

  • When the dough has set, roll it out into a large enough rectangle (or square) that the dough is about ⅙ inch thick. You will be cutting this into pieces for 1-4 servings once cooked.
  • Place the filling carefully, it will be runny, in the center of the dough rectangle. Leave about 2 inches around the edges.**
  • Fold over the right side to the middle of the filling. Then fold the left side overlapping the right. Pain with a brush and water and pinch the edges closed.
  • Fold the bottom up and then the top down, agai overlapping. Paint with eht wet bruch and pinch the edges. Try to seal as well as you can.
  • Place ~ 4 tbps of Ghee (EVOO or unsalted butter) in a fry pan over medium low to low heat. When hot, place the paratha in the pan and cover.
  • When one side if golden brown, flip to cook the second side. When both sides are cooked and the internal temperature is at or above 165 degrees F. Remove from the pan and place on a cutting board.
  • Cut the Paratha into as many servings as you wish.
  • Serve hot to warm. Serve with yogurt and jalapenos on the side.
Keyword hand held pies, Indian, Paratha
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