Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It’s a crisp, flaky, pan-fried flatbread that’s stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Ingredients
- 1 Cups whole wheat flour
- 2 tbsp ghee
- 2 cups water (for the dough)
- Dry flour (for rolling)
- Oil (for frying)
- 1 Eggs
- to taste salt
- 1 cup chicken kima
- 1/2 cup onions, finely chopped
- to taste green chillies , chopped
- 4 tbsp coriander leaves, chopped
- 2 tbsp ginger garlic paste
Chef : Afroza Naznin Shumi
Director : Shahid Sharif