Parathas are stuffed breads that serve both as snacks and dinner entrees in Indian cuisine. Most parathas are stuffed with vegetables like potatoes, spinach, methi leaves, carrots, cauliflowers etc. You can get freshly prepared stuffed parathas in many restaurants in Phoenix like Little India, The Dhaba, and New Indian Bazaar etc. For frozen varieties, check the frozen food aisles at Lee Lee, Ashoka, Little India and other Indian and Asian groceries.
Mughlai paratha is a kind of meat stuffed paratha that is popular in Bengal in Eastern India as a snack item. It probably had its origin in the kitchens of the Muslim rulers who ruled this province in the 18th century. Mughlai paratha is a popular street food and sold in food carts everywhere. For more information on Indian street foods read the article http://joltleft.com/indian-food-in-phoenix/5-places-to-go-for-chaat-phoenix. For expatriate Indians specially those from Bengal, Mughlai paratha evokes fond memories of childhood snack foods that everyone loves. So here is the recipe for ground chicken meat stuffed mughlai paratha. Serve it for Sunday brunch or dinner with some tomato ketchup, Indian mustard sauce (Kasundi) and salad on the side.
- 1 lb ground chicken
- ½ onion (minced)
- 1 tsp ginger paste
- 1tsp garlic paste
- 1 tsp salt
- 1 tsp sugar
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp kasuri methi leaves
- 1 tbsp canola oil
In a deep fry pan heat oil and fry onions in it. Add ginger, garlic paste and sauté for 2-3 minutes. Add the chicken to the onion and brown the meat till it is no longer pink. Now add salt, turmeric, cumin powder and sugar. Continue cooking till all the water dries up. Add garam masala powder and kasuri methi to the meat. Cook for another 5-7 minutes till the meat is cooked well and it is dry. The stuffing has to be dry (and ooze out some oil) otherwise the parathas would be wet and mushy.
- 1½ cups all purpose flour (maida)
- 1 cup whole wheat flour (atta)
- ½ tsp salt
- 2 tbsp canola oil
- 2 cups warm water
- 3 eggs (beaten)
Add the salt and 4 tsps oil to the flour and mix well. Now knead the flour by adding warm water slowly to the dry mixture. The dough should not be hard at the same time it should not be too soft and mushy. Add a little bit more oil if it sticks to your fingers. Make 3” balls with the dough and keep aside.
Heat 1 tbsp oil in a skillet. Use a rolling pin to roll each dough ball into a 6” round disk. Use a little flour so that it doesn’t stick to the wooden base. Put 2 tsp of the chicken stuffing in the centre of the flour disk. Now fold the four corners of the disk one over the other (like an envelope). Pinch to seal in the stuffing. The finished paratha would look like a square. Now dip the stuffed paratha in the beaten eggs. Alternately, you can use a pastry brush to brush the egg on both sides. Fry the paratha in the oil on the skillet. Turn over and fry the other side till the egg is cooked and the paratha has brown specks on the surface. Drain excess oil and store in an airtight casserole till the rest of the parathas are done. Serve hot with ketchup, mustard sauce and salad made with onions and cucumbers.
Tip: If you are short on time and cannot make the dough from scratch simply use uncooked flour tortillas available at Costco and other groceries. Just follow the same procedure of stuffing and sealing the edges. Use a little wet flour to seal the edges before brushing the egg on top.