Kolkata's famous Egg Chicken Moghlai Paratha (PART - 1)

INGREDIENTS :-

PARATHA DOUGH

All purpose flour 2 cups

Refined oil 5 Tlsp

Salt

Sugar 1Tlsp

Water

CHICKEN FILLING

Boneless chicken keema

Onion paste

Ginger paste

Garlic paste

Tomato puree

Mustard oil

Turmeric powder

Red Chili powder

Kashmiri red chilli powder

Shahi Garam masala

Salt

Sugar

PARATHA FILLING  ( for 1 pc )

Egg 1

Chicken filling 2 Tlsp

Bread crumbs 2 Tlsp

Chopped onion 1 - 2Tlsp

Chopped chilli 1Tsp

Salt

Garam masala powder 1 pinch

METHOD:-

PARATHA DOUGH

At first take the flour , salt , sugar and oil and mix them well . Then make a soft dough with water. 

Cover and keep it aside.

CHICKEN FILLING:-

Heat mustard oil in a pan .

Then add the onion paste and fry it for 3 mins.

Then add ginger - garlic - chilli paste into it. Mix it and cook for few mins.

Then add the tomato puree . Mix well.

Add the chicken keema and fry it well.

Add the masalas , salt ,sugar .

Cover it and cook on low flame for few mins .

Finally mix some garam masala powder and keep it aside .

PARATHA FILLING:-

In a bowl take an egg , chopped onion , chillies , bread crumbs and chicken filling . 

Mixed them well . 

Keep it aside .

After that take the dough and divide it into 6 equal parts .

Then spread some flour on the kitchen counter and take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape .

Then put the whole stuffing on the centre of the thin  flatbread and spread it slightly .

First , start to fold it length wise and take both sides in the middle of these flatbread.

Then fold the rest of its two sides one after one , just fold it like an envelope .

Finally heat oil in a deep fry pan and fry the parathas on low to medium flame untill it turns golden brown.

SERVE:-  The restaurant style Moglai Paratha is ready to serve with potato curry , salad . 

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