Ingredients:
For the Paratha Dough:
- 2 cups of all-purpose flour (maida)
- 2 tablespoons of ghee or clarified butter
- A pinch of salt
- Water (as needed)
For the Filling:
- 250 grams of minced or finely chopped chicken (or you can use lamb or beef)
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon of ginger-garlic paste
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of garam masala powder
- Salt to taste
- Cooking oil or ghee for frying
- Chopped fresh coriander leaves for garnish (optional)
Instructions:
For the Paratha Dough:
1. In a mixing bowl, combine the all-purpose flour, a pinch of salt, and 2 tablespoons of ghee.
2. Gradually add water while kneading the mixture to form a smooth and elastic dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
For the Filling:
1. In a skillet, heat some oil or ghee over medium heat. Add the chopped onions and green chilies. Sauté until the onions turn translucent.
2. Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
3. Add the minced chicken (or meat of your choice) and cook until it's no longer pink. Break it up into small pieces as it cooks.
4. Add the cumin powder, coriander powder, garam masala powder, and salt. Mix well and cook until the chicken is tender and cooked through. Remove from heat and let it cool.
Assembling the Parathas:
1. Divide the rested dough into equal-sized balls, slightly smaller than a tennis ball.
2. Take one dough ball and roll it out into a small circle on a floured surface.
3. Place a generous spoonful of the prepared chicken filling in the center of the dough circle.
4. Fold the sides of the dough over the filling, covering it completely, and then shape it into a round or oval paratha.
5. Heat a griddle or skillet over medium-high heat and add a little oil or ghee.
6. Carefully place the stuffed paratha onto the hot griddle and cook until both sides are golden brown, adding more oil or ghee if needed.
7. Once cooked, remove the Mughlai Paratha from the griddle and drain any excess oil on paper towels.
8. Garnish with fresh coriander leaves if desired.
9. Serve the Mughlai Parathas hot with your favorite chutney or yogurt. Enjoy the royal flavors!
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