Mughlai Paratha: A Royal Mughlai Delight

Mughlai Paratha is a delicious, rich, and flavorful dish that hails from the Mughlai cuisine, which was developed during the Mughal Empire. The Mughlai Paratha is a stuffed flatbread that is deep-fried to crispy perfection, creating a soft and crunchy texture. It’s filled with a variety of ingredients, often including spiced minced meat, eggs, and sometimes vegetables. This iconic paratha is known for its indulgent flavors and is often served as a hearty meal during festive occasions or as a special treat for those craving something rich and savory.

In this article, we’ll guide you step-by-step on how to make Mughlai Paratha at home.

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 teaspoon salt
• 1 tablespoon ghee (clarified butter)
• Water, as needed

For the Filling:

• 200 grams boneless chicken or mutton (minced) or you can use paneer for a vegetarian option
• 2 tablespoons ghee or oil
• 1 medium onion, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 1/4 cup yogurt
• 1 egg (optional, for binding)

For Frying:

• Ghee or oil, as needed

Method:

Step 1: Prepare the Dough

1. Mix Flour and Ghee: In a large mixing bowl, combine the all-purpose flour with salt and ghee. Rub the ghee into the flour until it becomes crumbly.
2. Add Water: Gradually add water, a little at a time, and knead into a soft dough. The dough should be smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes.

Step 2: Prepare the Filling

1. Cook the Minced Meat: Heat oil or ghee in a pan over medium heat. Add the finely chopped onions and green chilies. Sauté until the onions turn golden brown.
2. Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
3. Spice It Up: Add the minced meat (chicken, mutton, or paneer) to the pan and cook until it changes color. Then add turmeric powder, red chili powder, garam masala, and salt. Stir well and cook until the meat is fully cooked and the spices are well blended.
4. Add Yogurt: Once the meat is cooked, add the yogurt and cook for a further 2-3 minutes, allowing it to mix into the filling.
5. Add Fresh Coriander: Turn off the heat and mix in chopped coriander leaves. Let the filling cool to room temperature.

Step 3: Shape and Stuff the Parathas

1. Divide Dough and Roll: After resting, divide the dough into small equal-sized balls. Roll each ball into a smooth ball and flatten it slightly with your palms.
2. Stuff the Dough: Roll the dough into a small disc (about 3 inches in diameter). Place a generous amount of the prepared filling in the center and, if desired, crack an egg onto the filling (this helps bind the mixture). Bring the edges of the dough together to encase the filling. Pinch the dough together to seal.
3. Roll into Paratha: Gently roll the stuffed dough ball into a larger flatbread, taking care not to let the filling spill out. If necessary, lightly dust with flour to prevent sticking.

Step 4: Fry the Mughlai Paratha

1. Heat the Tava or Pan: Heat a flat tawa or non-stick pan over medium-high heat and brush it with some ghee or oil.
2. Cook the Paratha: Place the stuffed paratha on the hot pan and cook for 2-3 minutes on each side, pressing gently with a spatula. This will help it cook evenly and become crispy. Once both sides are golden brown, flip the paratha and cook the other side. Add more ghee or oil if necessary to achieve a crisp texture.
3. Serve Hot: Once cooked, remove the Mughlai Paratha from the pan and set it aside on a paper towel to absorb any excess oil. Serve hot with raita, chutney, or a curry of your choice.

Tips for Making Perfect Mughlai Paratha:

• Use Minced Meat: If you are using minced meat, ensure it’s finely minced to make it easier to stuff into the paratha.
• Make the Filling Ahead: You can prepare the filling in advance and store it in the refrigerator for a day or two. This will enhance the flavor.
• Seal the Dough Well: When stuffing the paratha, ensure the dough is sealed properly so that the filling doesn’t leak out during cooking.
• Adjust Spice Level: You can adjust the spice level of the filling by increasing or decreasing the number of chilies and chili powder according to your taste.

Serving Suggestions:

Mughlai Paratha is a complete meal in itself, but you can serve it with:

• Raita: A cooling yogurt-based side dish made with cucumber, mint, and spices.
• Pickles: Tangy and spicy pickles to complement the rich flavors.
• Salad: Fresh cucumber, onion, and tomato salad to balance the richness of the paratha.
• Korma or Curry: A side curry, such as chicken korma or mutton curry, adds an extra layer of indulgence.

Conclusion:

Mughlai Paratha is a delicious and indulgent dish with a rich history and flavor profile. Whether you’re preparing it for a festive occasion or a special weekend meal, it is sure to impress with its crispy texture and flavorful stuffing. Perfectly crispy on the outside with a hearty and spiced filling inside, it offers a delightful experience with every bite.