Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- 2 tbsp oil
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 4 eggs
- Salt and pepper to taste
- 2 tbsp butter
- Chopped coriander leaves for garnish
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Mix well.
2. Add the milk, egg, and oil to the bowl. Mix until the dough comes together.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
4. In a separate pan, heat 1 tbsp oil and sauté the onion and green chili until they become soft.
5. Add the turmeric powder, cumin powder, coriander powder, and red chili powder to the pan. Mix well and cook for 1-2 minutes.
6. Beat the eggs in a bowl and season with salt and pepper.
7. Divide the dough into 4-5 equal parts and roll them into thin circles.
8. Place a portion of the egg mixture in the center of each circle and spread it evenly.
9. Add a spoonful of the onion mixture on top of the egg.
10. Fold the edges of the dough towards the center to form a square shape.
11. Heat a griddle or non-stick pan over medium heat.
12. Place the paratha on the pan and cook for 2-3 minutes on each side until golden brown.
13. Add a small amount of butter to the pan and cook the paratha for an additional 1-2 minutes until crispy.
14. Repeat the process with the remaining dough and filling.
15. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 40g
Protein: 12g
Sodium: 400mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Ghee can be used instead of oil.
- Any type of cheese can be added to the egg mixture for a different flavor.
Variations:
- Add chopped vegetables such as bell peppers, tomatoes, or spinach to the egg mixture.
- Use ground meat instead of eggs for a non-vegetarian version.
- Add a pinch of garam masala for a spicier flavor.
Tips and tricks:
- Make sure the dough is well-kneaded to prevent the paratha from breaking.
- Use a non-stick pan to prevent the paratha from sticking.
- Cook the paratha on medium heat to prevent burning.
Storage instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas in a microwave or on a pan until heated through.
Presentation ideas:
Serve the parathas on a plate with a side of chutney or yogurt.
Garnishes:
Chopped coriander leaves
Pairings:
Chutney, yogurt, or pickles
Suggested side dishes:
Aloo gobi, chicken curry, or dal
Troubleshooting advice:
- If the paratha breaks while rolling, add a small amount of flour to the dough and knead again.
- If the paratha sticks to the pan, add a small amount of oil or butter to the pan.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Moghlai paratha is a popular street food in Kolkata, India. It is believed to have originated during the Mughal era.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot with a side of chutney or yogurt.
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Region: Indian