Best 2 Bangladeshi Egg With Paratha Recipes

MUGHLAI PARATHA RECIPE | EGG MUGLAI PARATHA | BENGALI EGG MOGLAI POROTA

Steps:

• To make mughlai paratha dough, first, sieve 2 cups of all-purpose flour (maida) or wheat flour, and Keep it in a mixing bowl.
• Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda with maida. Mix it well.
• Add 2 tbsp vegetable oil to the mixture and mix it nicely with your fingertips until the mixture becomes crumbly.
• Then slowly add water to the mixture and make a soft dough like poori(Bengali luchi).
• Lastly, grease the dough with 1/2 tbsp of vegetable oil.
• Then cover the dough with a damp cloth or cover with a plate. Leave it for 15-20 mins.
• For making mughlai paratha masala, heat a pan with 2 tbsp vegetable oil.
• Once the oil gets hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
• Then add 3/4 tsp ginger paste to the pan and mix it nicely with onion.
• After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
• Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
• Lastly, add 3/4 tsp garam masala powder and sauté it nicely.
• When the masalas are sauteed well then add 1/2 cup of water to it.
• Cook it until the water or moisture almost goes off, then add breadcrumbs(3/4 US cup= around 90 g) to it. Mix it well.
• Start stirring it well till it gets nice brown in colour as shown in the pic.
• Moglai porota masala is ready. Turn off the heat.
• For making egg stuffing for each mughlai paratha, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste), and 1 medium-sized egg in a mixing bowl.
• Add 1/8 tsp salt and beat it well together.
• Lastly, add 2+1/2 tbsp of mughlai paratha or moglai porota masala to it, mix it nicely and the egg stuffing is ready.
• To assemble the mughlai parathas, first, take out the dough and divide it into four equal parts.
• First, grease the rolling board or kitchen table and roll the pin with oil. ( I've used my table to roll it nice big and thin).
• Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. As shown in the pic above.
• Then put the egg stuffing on the center of this thin flatbread and spread it slightly.
• First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the above pic.
• Then fold the rest of its two sides one after one, just fold it like an envelope. As shown in the above pic.
• For frying mughlai parathas, take a wide deep fry pan for deep frying or flat pan((or a deep tawa) for shallow fry.
• Place it on medium heat, and add a generous amount of oil(for deep frying).
• When the oil is hot, put the paratha into the hot oil and start frying.
• Turn it down when one side is getting nice golden colour.
• Continue the process of frying until both sides get crispy and nicely golden brown in color like a puff pastry.
• Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
• Kolkata street-style Bengali egg stuffed Mughlai paratha(moglai porota) is ready, enjoy it with aloo tarkari or aloo dum, salad, and tomato ketchup.
• To make moglai porota's aloo tarkari or potato curry, first, take 3 medium-sized potatoes, wash them, peel them out, and cut them into cubes.
• Then heat a pan on medium flame with 3-4 tbsp vegetable oil, and fry the potatoes in it till gets golden. Remove the potatoes from the pan.
• Add, 1 tsp garlic and 1/2 tsp ginger paste along with 2-3 green chilies paste to the pan.
• Then add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder to it.
• Lastly, add 1/2 tsp of roasted cumin powder(bhaja jeere guro) and sauté it well.
• Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes to it. Mix it well.
• Cook the potatoes by covering them, when the water is almost reduced to its minimum, then add the garam masala powder and nicely mix it.
• If the potatoes are not cooked till then, add some more water(about 1/4 cup) and bring it to a boil.
• Once starts boiling, slow down the heat and cover it with a tight lid.
• When the potatoes will be completely cooked add 1/2 tsp black salt to it, mix it well, and make it a little dry.
• Aloo tarkari or potato curry is ready to serve with bengali mughlai paratha aka moglai porota.

MUGHLAI PARATHA

Steps:

• Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
• While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
• Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
• Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
• Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
• Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
• Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
• Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.