For this mughlai paratha there are three steps
- The pastry
- The filling
- The spicy potato curry
Ingredients for the pastry:
- 75gm flour
- 8gm oil
- 1 gm salt
- I gm sugar
- 40 gm water
Process:
- First evenly mix the dry ingredients
- Now add the water
- Knead it into a tight dough
- Tuck in from all sides and look after if there is any crack it means it lacks moisture
- Cover and leave for 30 minutes
Ingredients for filling:
- 2 eggs
- 3 gm chopped coriander
- 2 gm chopped chilli
- 2 gm chopped ginger
- 5 gm chopped roasted peanutes
- 20 gm prepared chicken mince or keema
- 8 gm breadcrumbs
Ingredients for spicy potato curry:
- 200 gm potatoes diced
- 15 gm ginger paste
- 8 gms green chilli paste
- 1:1 ratio mixture of cumin powder, coriander powder,chilli powder, turmeric powder(5gm each) mixed with water
- Salt to taste
- For tempering 5gm panch phoron(all spice)
- 10gm oil
Now come all the processes
Process for spicy curry:
- In a pan add oil and temper the panch phoron
- Add the ginger paste and chilli paste
- Now add the spice paste and cook until oil separates
- Add the diced potatoes and salt
- Cook until the potatoes r cooked
And keep them aside
Process for the filling:
- Mix all the ingredients evenly except the eggs
- Now beat the egg into it and keep aside
Process for the pastry:
- Roll out the pastry thin and flat preferably square shape
- Add the filling into it
- First close the sides then cover it from the top
- Just like a pocket
- Seaming should be done using water and finger
- Then deep fry it until golden brown
- Just like this it should look
- Now cut it into 2 or 4 parts as per your choice
ASSEMBLE:
- In a plate take your mughlai parathas
- In a small bowl take some spicy potato curry
Serve it with some onion salad
P. S: Don’t eat it cold
Please Share some nice Christmas mouth watering dessert recipes.
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Sure I will
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