Moghlai Parantha

Ingredients list for Moghlai Parantha

• Refined flour (maida) ¾ cup + to dust
• 3/4 cup Whole wheat flour (atta)
• 2 tablespoons Semolina (rawa/suji)
• to taste Salt
• a pinch Baking soda
• 1/4 cup Milk
• 2 tablespo for shallow frying Oil
• 2 medium Onions onions
• 2 tablespoons Ginger-garlic paste
• 2 Green chillies green chillies
• 2 medium Tomatoes chopped
• 1/2 teaspoon Garam masala powder
• 1 teaspoon Garam masala powder
• 1/4 teaspoon Turmeric powder
• 1 1/2 cups Chicken mince
• a few Fresh mint leaves
• a few Fresh coriander leaves
• 2 Eggs
• A few for garnishing Fresh mint sprigs

Method

1. Mix refined flour, whole wheat flour, semolina, salt and baking soda in a bowl. Add milk and sufficient water and knead into soft dough. Cover with a damp muslin cloth and set aside for ten minutes.
2. Heat two tablespoons oil in a non-stick pan. Add onions and sauté till golden brown. Add ginger-garlic paste and mix well. Add green chillies and sauté well. Cook for two to three minutes more. Add tomatoes, garam masalapowder, red chilli powder, salt and turmeric powder and mix well.
3. Add chicken mince and mix well. Add half cup of water and mix well. Cover and cook for five to seven minutes.
4. Roughly chop mint and coriander leaves and add to the chicken and mix. Set aside to cool.
5. Dust the worktop with flour. Apply oil on your palms, take four large portion of the dough and roll out into a big discs.
6. Break eggs in a bowl. Add salt and whisk lightly. Place a portion of the chicken mixture in the centre of each disc.
7. Drizzle some egg mixture and spread evenly on the chicken mixture. Fold the edges to form square paranthe. Seal the edges with the remaining egg mixture.
8. Heat sufficient oil in a shallow non-stick pan. Place a parantha in the oil. Cook on medium heat for four to five minutes on either side. Similarly cook the remaining paranthe.
9. Drain on absorbent paper, cut into squares, arrange them on a serving plate and serve hot garnished with mint sprigs.

Nutrition Info