Muhglai Paratha with Spicy Potato Mixture

Being stationed in North India, which can unarguably be regarded as “land of parathas”, I come across every possible kind of parathas to be imagined and you start to doubt if anything more can be done with them. Today, however, I present you a very different and one of its kind of paratha,  with a history going back decades in the past and known as Mughlai Paratha. As the name suggests, adored by the Mughals, ideally Mughlai Paratha is stuffed with egg, mutton keema and sometimes with fish minces to be served with salads and potato curries. Pretty heavy for being categorized as a snack, mughlai paratha is  indeed a fulll fledged non-vegeterian dish which finds a huge fan following in East India, particularly in and around Calcutta. Try it out to know that Parathas can be more than what we can imagine.

Mughlai Paratha with Spicy Potato Mixture

Mughlai Paratha with Spicy Potato Mixture

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Methi Paratha or Fenugreek leaves Paratha

I have started a new phase of my life in Delhi six months back. Again a new city, new people around with some interesting foods to explore 🙂 Though Delhi is famous for its Mughlai food, I bet one would love the parathas available here, even in small road side stalls. In old Delhi, there is one famous and well known street named “Parathe wala gali” where you can find every possible variety of partahas. Can one imagine Parathas can be stuffed with Rabri and this ‘Rabri Paratha’ is something one can die for !!! Left insanely inspired, I have added a number of parathas in my to do kitty among which today I am sharing a very simple and common one which is ‘Methi Paratha’ or Fenugreek leaves paratha. The recipe is pretty simple and lot easier than other stuffed parathas. Enjoy 🙂

Methi Paratha or Fenugreek Leaves Paratha

Methi Paratha or Fenugreek Leaves Paratha

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Kolkata street food – Egg roll

Egg roll is perhaps the most quintessential Kolkata street food one comes across these days. It acts a form of quickie cheap filler when you are out on the road, feeling hungry and not in a mood to spend too much bucks. Stop by at one of the umpteenth roll corners, buy the roll which as the name suggests, is nothing but a wrapped paratha with egg and salads inside and just pass over while munching. It is amazing how the roll took over the once mighty traditional mughlai street foods slowly but vehemently in Kolkata. Egg roll however is the simplest form of non veg wraps. One can find chicken or mutton role, tikki roll, kebab roll and even the veg paneer role which are equally lucrative. I hope this recipe will give you a lead on how to prepare roll at home which you can always try as an evening snack.

Kolkata Street Food - Egg Roll

Kolkata Street Food – Egg Roll

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Chhatur Parota or Sattu Paratha

Sattu or Chatu (in Bengali) is a flour of dry roasted grains such as barley, bengal gram, millet, corn etc. In Bihar sattu is used extensively in different sweet and savoury dishes. They generally use the sattu of bengal gram. Whereas in Punjab barley sattu is much popular. One can easily confuse Sattu with bengal gram flour or besan. The former is a fiber rich and nutritious food. One glass of water mixed with sattu, salt, sugar and lemon juice is a healthy and energetic start for a day.

Till date I have tasted two dishes of Bihar – one is sattu paratha, made by my mother and second one is litti, prepared by a Bihari guy I met in Germany. Although both have been delicious, my favourite is the paratha. Again this recipe, which I share with you is stolen from my mother’s cook book 🙂 😉

Chatur Parota/Sattu Paratha

Chatur Parota/Sattu Paratha

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Ganjorer Parota/Carrot Paratha

Carrot, largely a winter vegetable, is used in many savoury dishes, currys and even in salads. Again Carrot halwa is a very popular Indian dessert, perhaps adored by all. For me , I love to use carrot in many of my dishes, just because its colour brings vibrancy in the appearance. However, this time I gave it a completely different treatment and made carrot paratha. When potato, cauliflower, spinach, radish etc. can be used as stuffing for parathas, why can’t be carrot ????? Today I prepared it for the first time and it came out just brilliant.  So, you can try a new version of paratha this winter to make your loved ones happy 🙂

Carrot Paratha

Carrot Paratha

Ingredients for 6 Parathas :

For Dough :

  1. Plain flour – 1¼ cup
  2. Pinch of salt
  3. Sugar – ½ teaspoon
  4. Oil – 1 tbspoon

For Stuffing :

  1. Carrot (grated) – 2 (medium size)
  2. Ginger paste – ½ tbspoon
  3. Cumin powder – ½ tbspoon
  4. Red chilli powder – ½ teaspoon
  5. Garam masala powder – ¼ teaspoon
  6. Salt & sugar to taste
  7. Cooking oil – 1-2 tbspoon

Procedure :

Mix flour, salt, sugar and oil in a large bowl. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.

Heat oil a frying pan over medium flame. Add grated carrot and cook until it becomes soft.

Then add ginger paste, chilli powder, cumin powder, salt and sugar. Cook until oil separates form the mixture.

Then add garam masala powder, give it a good stir and put the gas off. Let the mixture come to room temperature and then divide into 6 equal parts.

Also divide the dough into 6 equal parts and make flat round balls out of them by rolling between palms.

Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the carrot mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining five balls with carrot mixture the same way.

Stuffing the balls

Stuffing the balls

Now roll each stuffed ball, on an oily work surface, into circle of 13 -15 cm. diameter or in a size of small roti or paratha.

Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.

Serve hot with Spicy Beetroot Curry.

Hot Carrot Paratha with Spicy Beetroot Curry

Hot Carrot Paratha with Spicy Beetroot Curry

Aloo Paratha

Parathas are anonymous with North Indian breakfasts. The heavily stuffed hot parathas with a piece of melting butter is nothing short of  heaven  for the tongue. The stuffing is an art too. Perhaps you have heard the legends of ‘paratha wali gali’ in Old Delhi, famous for varieties of stuffing with every possible edible thing on earth 😉 . I am not going too much into that, instead share with you the simplest Paratha recipe, the aloo paratha aka paratha with Potato stuffing. I often prepare it in breakfast or dinner. You can customize the potato stuffing according to your taste.

Aloo Paratha

Aloo Paratha

Ingredients for 5 Paratha:

  1. Plain flour – ½ cup
  2. Wheat flour – ½ cup
  3. Boiled potato (large)- 2
  4. Chopped green chilli – 2
  5. Chopped coriander leaves – 2 tbspoon
  6. Ajwain/carom seed – ¾ teaspoon
  7. Chat masala – 1½ teaspoon
  8. Salt to taste
  9. Cooking oil

Procedure :

Mix wheat and plain flour in a large bowl. Add pinch of salt and 1 tbspoon of oil in it, mix well. Add lukewarm water, little at a time to make a soft dough. Knead the dough for few minutes until it is smooth. Keep it aside in an air tight container for at least 10 minutes.

Meanwhile prepare the spicy potato mixture for stuffing. Mash the potato in a bowl, add carom seed, chat masala, salt, green chilli and coriander leaves. Mix them very well and divide into 5 equal parts.

Divide the dough into five equal parts and make flat round balls out of them by rolling between palms.

Flatten each ball by pressing with finger and make a cavity at the center of the ball (try to flatten them through edges, don’t let the center too thin). Now place one part of the potato mixture in this cavity and close it from all sides, again roll between your palms to get a flat round shaped ball. Stuff remaining four balls with potato mixture the same way.

Now roll each stuffed ball, on a floured work surface, into a circle of 16 -18 cm. diameter or in a size of roti or paratha.

Heat a tawa or flat frying pan over medium flame. Place the paratha on hot tawa/pan and bake for few seconds, flip it and bake the other side for few seconds. Then add 1 tbspoon of oil and fry evenly both sides of paratha till it gets nice golden colour.

Serve hot topped with small piece of butter or any pickle.

Note :

  1. I used both wheat flour and plain flour. You can make the paratha only with wheat flour or plain flour according to your preference.
  2. If you don’t have chat masala use dry roasted mixture of cumin powder, coriander powder and garam masala powder. Amchur powder or mango powder can also be added.