Are You an Indian Cousin Lover? If you are there we have a treat in store for you. One of the most delicious food from medieval India, Mughlai Paratha.
The famous Mughlai cuisines consist of dishes originated in Medieval South India at the time of the Mughal Empire. Mughlai cuisines represent the cooking style and essence of central Asia. Mughlai cuisines bring to India by Mughal emperors. When the Mughal Emperors invade India, not only they bring their religion but also their food and culture which later on leave a very deep impact on food so it has in turn strongly influenced the regional cuisines of modern North India and Pakistan.
A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout India, Pakistan, Nepal, and Bangladesh, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. (Source Wikipedia )
Mughlai paratha is a famous south Asian street dish which the local of that region eat like a quick snack. If you visit South Asia, you will see the food vendors cooking Mughlai paratha and the local enjoying eating. Mughlai paratha is a soft fried bread enhanced by a stuffing of chicken meat or Keema (minced meat), egg, onions, and pepper.
History of Mughlai Paratha:
Mughlai Paratha introduced to South Asia during the Mughal Empire along with other Mughal dishes. First when Mughal came to India. They bring their cooking chefs with them. All that food which people enjoying nowadays in streets and fancy hotels were once served only royals dinners.
Recipe of Mughlai Paratha:
Note: We have a lot of Delicious Indian Cuisine Recipes
Mughlai Paratha can be made using different ingredients and recipes. But show you a simple and most used recipe.
- Boneless Chicken
- Ginger garlic paste
- Red Chili Powder
- Coriander Powder
- Black Pepper Powder
- Cumin Powder
- Masala Powder
- Onion – 1 pc
- Tomato – 2 pcs
- Green Chilly
- Coriander Leaves
Kneeling dough for paratha:
Make dough for paratha. In a bowl add flour. Salt, some oil, and water. Mix the flour with water, salt, and oil and then kneel it into a soft, smooth dough. Cover and let the dough rest for 30 minutes.
Making the filling for Mughlai Paratha:
Put a cooking pan on the stove. Add oil to the preheated cooking pan. As soon as oil heated add ginger garlic paste. Roast ginger garlic paste in the hot oil for 1-2 minutes. Now add ground chicken and trying to stir grounded chicken fast to avoid lumps. Add Turmeric to the cooking pan and mix it well with grounded chicken and ginger garlic paste. Now add all the spices and stir and mix everything well.
Stir it for some time. When you feel like its cooking, add coriander leaves, green chili, tomatoes, and onion to ground chicken. Stir the grounded chicken until its cooked. When the chicken and everything cooked. Take it off the stove and set it for a bit to rest.
Now it’s time to make dough balls for parathas. Take a small piece of dough and roll it in your hands to make a round shape like a ball.
Finally Making Mughlai Paratha:
Make a paratha by flattening the dough ball into a thin layer circle shape. Now put your pan on the stove, and set your heat to medium-low. Apply some cooking oil to the pan, and place your paratha on the pan. Now add cooked grounded chicken on the top center of paratha, you can all add an egg to your paratha.
For adding egg, break an egg into a bowl, mix it well and add to the chicken on the top of paratha. Try slowly to mix egg and chicken together on the top paratha. Now fold the paratha from side to side to center making four folds, and cover the chicken with it. Cook paratha on both side until both sides beautifully crispy brown or until you feel it is cooked.
Your Mughlai paratha is ready to eat. You can serve it with yogurt, raita, and lemon. Happy Eating.
Recipe By: My Kitchen My Dish
“If you like this article about this amazing food, then I’m sure you a food junkie just like our food experts. Here is another article about another Indian delicacy. Coriander Rice Recipe and its origin.”