Mughlai Paratha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour and salt in a large mixing bowl.

   Ca. 1 min.

2. 2

   Gradually add the warm water and vegetable oil, mixing until a soft, pliable dough forms.

   Ca. 3 min.

   Kokkens note: The dough should be soft but not sticky.

3. 3

   Knead the dough for 5-7 minutes on a lightly floured surface until smooth and elastic.

   Ca. 7 min.

4. 4

   Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.

   Ca. 30 min.

   Kokkens note: This resting period makes the dough easier to roll.

5. 5

   While the dough rests, prepare the filling: crack the eggs into a bowl.

   Ca. 1 min.

6. 6

   Add the finely chopped yellow onion, green chili, chopped fresh cilantro, garam masala, and salt to the eggs.

   Ca. 2 min.

   Kokkens note: Adjust chili to your spice preference.

7. 7

   Whisk the egg mixture thoroughly until well combined.

   Ca. 1 min.

8. 8

   Divide the rested dough into two equal portions.

   Ca. 1 min.

9. 9

   On a lightly oiled surface, roll out one portion of dough into a very thin, large square or rectangle, approximately 10x10 inches.

   Ca. 3 min.

   Kokkens note: Aim for a translucent dough without tearing.

10. 10

    Carefully pour half of the egg filling onto the center of the rolled-out dough, leaving a border around the edges.

    Ca. 1 min.

11. 11

    Fold one side of the dough over the filling, then fold the opposite side to meet it, creating a rectangular packet.

    Ca. 1 min.

    Kokkens note: Ensure the edges are sealed to prevent filling from leaking.

12. 12

    Fold the remaining two sides over to completely enclose the filling, forming a neat square or rectangular parcel.

    Ca. 1 min.

13. 13

    Repeat steps 9-12 with the second portion of dough and the remaining filling.

    Ca. 6 min.

14. 14

    Heat vegetable oil in a large frying pan or griddle over medium heat.

    Ca. 2 min.

    Kokkens note: Use enough oil to shallow fry the paratha.

15. 15

    Carefully place one Mughlai paratha into the hot oil.

16. 16

    Fry for 4-6 minutes on each side, or until golden brown and cooked through, flipping occasionally.

    Ca. 12 min.

    Kokkens note: Press gently with a spatula to ensure even cooking and browning.

17. 17

    Remove the cooked paratha from the pan and drain on paper towels.

    Ca. 1 min.

18. 18

    Slice into squares or rectangles and serve hot with your favorite chutney or pickle.

    Ca. 1 min.