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mughlai-paratha-recipe

Mughlai Paratha Recipe Using Sunflower Oil

Mughlai Paratha is a popular street food that dates back to the Mughal Empire. Starting with a crisp, flaky layer, this delicious delicacy is filled with eggs and chilies to make it even more authentic. Even though this dish is deep fried and may be unhealthy for many, choosing the best refined sunflower oil adds a healthy touch to this lip-smacking dish. 

Ingredients:

For the Dough:

  • 1 cup or 130 gms flour
  • ½ tsp kosher salt
  • ⅛ tsp baking powder
  • 3-4 teaspoons melted butter
  • ¼ cup cold water

Here the Filling Comes:

  • 1 whole egg + 1 egg yolk
  • ¼ white onion- finely chopped. Approximately ⅓ cup
  • 3 tbsp finely chopped fresh cilantro leaves
  • 2-3 finely chopped chilies
  • ¼ tsp ground turmeric powder
  • ⅛ tsp kosher salt
  • ¼ tsp black pepper

For Frying:

Method:

  • Combine the flour, baking powder, and salt with 2 teaspoons of melted butter. Form a well in between and add water. 
  • Stir gently till the dough comes together. Transfer the dough onto a floured surface and knead it into a smooth ball. Rub the ball in 1-2 teaspoons of butter.Cover the dough and let it rest for 20 minutes. 
  • In another bowl, combine the egg, egg yolk, onion, cilantro, turmeric, salt, and pepper. 
  • Cut the dough into rough 12 by 12 inch squares
  • Place the filling in the center and spread it evenly. Note- Leave a little gap around the borders on each side
  • Gently lift the left side and bring it to the center. This brings the left edge slightly to the right of the middle of the filling
  • Repeat the same for the right end of the dough ensuring both sides overlap at the center. Seal the corners by gently squeezing them
  • Fold the top edge of the dough, all the way to the middle, just enough to seal the filling, about 2 inches down and then seal the bottom end 2 inches up. This helps your end result take shape just like a rectangle
  • In a large kadhai, heat Doctors’ Choice refined sunflower oil (low cholesterol cooking oil) over medium-high flame
  • Place the paratha seam side-up and carefully spoon the hot oil over it to baste the paratha well. Fry the same for 5 minutes. Then flip the side when golden brown and repeat the same on the other side for another 5 minutes
  • Cut in half into two rectangular pieces and enjoy with kasundi sauce and onion.

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