Moghlai Paratha ( Eggs And Potato Fry Stiffed Paratha)

Calcutta is known for its street food and snacks. Moghlai paratha is one of them.It is quite filling and can be eaten for lunch or early dinner too. It is a simple paratha recipe and has egg and aloo sabzi stuffing. To make it more rich, you can replace aloo sabzi with Soya keema or mutton keema.

Moghlai Paratha
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Sapna Shaw's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
25 Min
Cooking Time: 
20 Min

Complexity: 
Medium


Ingredients: 
(For Moghlai paratha)
Maida (refined flour) -1 cup
Refined oil – 10 ml
Eggs – 4 pieces
Salt – ¼ tablespoon
(For Aloo ki sabzi)
Boiled potatoes – 4 pieces (cut in small pieces)
Ginger garlic paste – 1 tablespoon
Red chilli powder – 1 tablespoon
Turmeric powder – ¼ tablespoon
Tomato – 1 piece (chopped)
Onion – 1 piece (chopped)
Salt – ½ tablespoon
Sugar – a pinch
Garam Masala – ½ tablespoon
Mustard oil – 4 tablespoon
Directions: 
As we need aloo ki sabzi to put as a stuffing along with eggs, we will make the sabzi first. To start with aloo ki sabzi, heat oil in a pan and put onion paste and ginger garlic paste. Fry for a minute and then add the potatoes. Fry for few seconds.
Now add tomato, turmeric powder, red chilli powder , garam masala , salt and sugar and mix well. Put a lid on and cook the sabzi on low heat for 1-2 mintues. Aloo ki sabzi is ready.
To make moghlai paratha, take maida in a bowl, add ¼ tablespoon of salt and 4 tablespoon of oil. Mix well. Now add required amount of water and make the dough. Wrap the dough in a wet cloth and keep it for an hour.
Take another bowl, break the eggs and pour into the bowl. Add salt and mix well.
Before cooking the paratha, make 6 small round balls from the dough of equal size. Roll it over like roti / chappati.
Heat a tawa and brush it with oil. Put the prepared moghlai paratha Then put a layer of whisked egg in the center. Let it solidify, and then put a spoonful of mashed aloo ki sabzi. Now fold the sides of the roti to give the roti a square shape and make sure that the filling does not leak out.Carefully flip on the other side and again apply some oil. Cook till both the sides turn nice crispy brown.
Serve hot with Aloo ki sabzi
Footnotes: 
Knead the dough very well to get fluffy parathas