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Mughlai Paratha/加尔各答酿Paratha肉末

Mughlai Paratha/Keema Paratha/Cheme Meat Filled Paratha食谱-

An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too,伞骨是一种不需要引种的食物。There is no two-way of making the dish but many ways to enjoy it as plain paratha with basicpotato curry 或者像帕提哈一样raitaor酸辣酱or as flaky paratha with curries or even with sugar sometimes.当谈到穆格莱帕塔时,the very basic definition of paratha changes,吃了一口或两口之后,把这个带到新的美食高度,你会明白为什么孟加拉人如此狂热。必威体育官网登陆

Mughlai Paratha食谱

穆格莱帕拉塔是莫卧儿对孟加拉菜肴影响的一个典型例证,这些菜肴曾潜入穆尔什达巴德纳瓦布的厨房,现在已成为加尔各答最受欢迎的街头美食。In its original version,the paratha is usually stuffed withkeema (肉末)然后用鸡蛋强化,the meat filled packets are then shallow fried in hot oil.

Kolkata mughlai paratha

The mere mention of Mughlai paratha leads straight to the Anadi's cabin,传说中的那个人把穆加莱帕塔介绍给加尔各答的美食爱好者。But with time everythingchanges,传奇的名声也是如此。

但要想得到一个好的穆格莱帕塔,我们必须保持冷静,这促使我们冒险。The procedures are long but if you plan it well ahead in advance,很多事情变得容易了。So I had prepared the minced meat and potato curry a day before and that gives us some stress free moments.You don't have to concentrate on too many things,只关注伞兵。


Mughlai paratha steps

Making the dough is tough if you are newbie here.但是如果你尝过成功的滋味samosa,这对你来说很容易。You need to add lot of oil to make the dough pliable,that will also ensue the end result will be super flaky paratha.多吃点鸡蛋,把伞骨煎一下。而不是肉末做馅,你也只能用洋葱,green chillies and spices or mashed potatoes or even some scrambled paneer too.这是食谱,别担心如果你第一次做不好,总有第二次。

Mughlai Paratha/来自加尔各答的肉馅Paratha
Mughlai paratha or paratha stuffed with minced meat and fortified with egg cover and shallow fried.
Cuisine: Indian
Serves: 6
For dough
  • All purpose flour / maida : 3 cups
  • Refined oil : 3 tbsp + more for greasing
  • Salt : ¼ tsp
  • Warm water / milk : 1 cup +/-
  • Baking powder : a pinch (optional)
  • Minced meat : 250 gm
  • 洋葱:1大块切成薄片
  • 青椒:2-3切碎
  • 姜蒜酱:1汤匙
  • Turmeric powder : (1/4 tsp)
  • Cumin powder : 1 tsp
  • 必威体育官网登陆孟加拉马沙拉:1.5茶匙
  • 盐和糖的味道
  • Oil for frying
  • 红辣椒粉;TSP
  • Cilantro : ¼ cup finely chopped
For spicy potato curry (dry)
  • 土豆:3大块切成方块
  • Green chillies;2-3切碎
  • 姜汁:1茶匙
  • Turmeric powder :1/2 tsp
  • 红辣椒粉;1 tsp
  • Black pepper powder : ½ tsp
  • Cumin powder : 1 tsp
  • Salt to taste
  • 油:2汤匙
  • 鸡蛋:3个,用一撮盐打匀
  • Oil for shallow frying the paratha
  • Onions : 1cup finely chopped
  • 青椒:2-3汤匙,切碎
To serve
  • Tomato ketchup
  • 芥末酱/卡苏迪
  • Wedges of lime
  1. Sift the flour in a bowl,撒盐,baking powder if you are using and make a well in the center and add the oil.
  2. 用你的手指,rub the oil with the flour very well till it resembles fine bread crumbs.
  3. This will ensure the flakiness of the paratha.
  4. Knead the dough using warm water or milk (milk makes the dough soft),慢慢加入,揉成柔软的面团。
  5. 面团应该是软的,柔韧的,stretchy and should be able to roll out thin.
  6. 一旦你达到那个阶段,把油抹在面团上,cover it with damp kitchen towel and leave it to rest for 2 hours.
Preparing the minced meat filling
  1. Wash the minced meat (keema) in a colander,keeping a bowl underneath.
  2. Heat one tablespoon oil in a pan and fry the onion slices.
  3. keeping the heat to the maximum,加入切碎的肉(基玛),在高温下煎。It will start releasing lots of water.
  4. 加入姜蒜酱,all the spices,green chillies,salt and keep frying it on high heat.
  5. Once the water dries up,检查调味料,lower the heat,cover it and cook till done.
  6. 如果需要保持肉的湿润,加几勺水。
  7. Add the chopped cilantro and mix it well.
  8. 把它放在前一天,重新加热,然后加入伞兵。
To prepare spicy potato curry (dry)
  1. 把土豆洗净剥皮,cut it into cubes
  2. 加热油盘中的油,加入土豆,炒几分钟。
  3. Add the ginger paste,green chillies,all the spices,加盐,继续煎。
  4. Add one cup water,lower the heat,cover and cook the potatoes till done.
  5. Once the potatoes are tender and has soaked up the water,检查调味料,把它从火里拿出来。
  6. Make this a day ahead,重新加热,和穆格莱帕塔一起食用。
  1. Knead the prepared dough lightly for couple of minutes.把它分成相等的高尔夫球大小的部分。
  2. Grease the rolling pin and the board.
  3. Take the ball,roll out thinly into a square.Roll out as thin as possible but not paper thin,else it will not hold the stuffing well.
  4. 使用文章中给出的图片作为指南。
  5. 把一茶匙鸡蛋均匀地涂在伞骨上,离开边缘。
  6. Place the minced meat filling in the center.Top it with 1 tsp finely chopped onions,2-3 pieces of finely chopped green chillies and two teaspoon of egg mixture on the minced meat.
  7. Now fold the paratha as per the pictures,使其密封良好的包。
  8. Heat the oil in the pan.
  9. Place one paratha in hot oil,先把两边折起来。
  10. Once it starts browning,翻过来煎另一面。
  11. Flip it once more,这一次轻轻地按一下伞骨的边缘,均匀地烹饪,然后煎至金黄色。把它翻过来,煎到金黄色。
  12. 重复这些步骤直到面团最后。
to serve
  1. 用蕃茄酱或芥末酱,趁热端上麻瓜。再加上洋葱片、酸橙片和干辣土豆咖喱。

Happy eating



  • Reply
    javid khan

    Thank you so much.I was looking for this recipe for long time.They make in Burma(Indian version).在Rander(Surat)也有售,Mecca and Kolkatta.但它起源于莫卧儿,并传给了迪夫。印度的城市。

    My mother used to make it.But I needed recipe to make step by step.

    You can save in refrigerator and later microwave(It is not like fresh) but delicious.

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      June 4,2017 at 10:00 am

      Trina我理解你的健康指数,因为AATA总是被认为比少女健康。But unfortunately moghlai paratha won't taste as much good as it should be with aata.因为很难给小麦面团带来弹性和发酵。但是你可以一直尝试。My suggestion is to go for 50% ratio of wheat to maida.
      Hope that helps.Thanks for visiting us.希望你能在这里找到更多的诱惑。

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