Pujo Special Snacks: Mughlai Paratha


It is Durga Puja time everywhere in the World and no Puja can be complete without the delicacies of Bengal. Starting from Rolls, to Phuchka, Jhalmuri, it’s also time for Indian Chinese, Mughlai Parathas and the all time favorite Calcutta Style Biryani.
For people like us who are far away from home in India, finding a road side stall selling these mouth-watering delicacies is just unthinkable. So most of us, try and make a Pujo like ambience at home by making some of these at home. The most popular snack that can be made at home is no doubt the Mughlai Paratha.

As the name suggests, it must have been introduced by the Mughals or the Muslim rulers in Bengal. Like our hot favorite Biryani was. But there’s no record available about its history. Do we actually care? No, not when the item is so good to taste.
It’s simple and tasty, and to see some smiling faces at home, try making this Mughlai style stuffed bread:

You will need:

Spicy filling of your choice: could be meat, or just potato, onion, meat, eggs mixed with salt, chili, pepper.

Cooking apparatus:  

preferably iron griddle, if not available, a non stick one would do
Steel or any other metal spatula.

     2 or 3 eggs
500 gms Maida
I cup milk
½ cup warm water
Salt and cooking oil.

Knead the Maida well with the milk and water to get a smooth dough. Cover the dough with a wet cloth and keep it aside for a while. Divide the dough into 6 equal parts.
Sprinkle some flour on the surface where you would roll the dough. Take one part of the dough and roll it out into a circle. Place 2 tbsp of the spicy mix in the center of the rolled dough and close it from all sides. Wet your hands a bit so that while you fold and press the sides, the water seals the edges. Press it gently. Pour oil in the griddle , should be sufficient for frying but not deep frying. Once the oil heats up, carefully lift the Paratha and place it on the griddle. Take extra caution so that the hot oil does not spill. Once bubbles start appearing on the surface, use the spatula to flip it.  Use a buttering brush to brush the side with the whisked egg and flip again. Brush the other side with egg too on reduced flame.
Repeat this for all the portions of the dough. You can serve it with onions, cucumber and green chutney or simple ‘Aloor Tarkari’ to give it an authentic bong feel. While sserving you can either cut it into small pieces or serve whole. Enjoy the paratha and say ‘bless my soul.’