A quick and easy recipe to make the lip-smacking and delicious Moghalai Parantha.
CHICKEN MOGHLAI PARANTHA
Ingredients
Oil for shallow frying
Onion rings to serve
Lemon wedge to serve
Green chutney to serve
Stuffing
250 grams chicken mince
2 tbsps oil
4 green chillies, chopped
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
1½ tsps red chilli powder
¼ tsp turmeric powder
1 tbsp coriander powder
½ tsp garam masala powder
Salt to taste
A pinch of chaat masala powder
2 tbsps freshly chopped fresh mint leaves
2 tbsps freshly chopped fresh coriander leaves
½ tbsp lemon juice
2 eggs
Dough
1½ cups refined flour
A pinch of baking soda
Salt to taste
2 tbsps yogurt
3 tbsps oil + drizzling
Method
1. Heat oil in a non-stick pan; add 2 green chillies, 1 medium chopped onion, and sauté till golden brown. Add ginger-garlic paste and mix well.
2. Add chicken mince, sauté on high heat for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, garam masala powder, salt, chaat masala powder, 1 tbsp chopped coriander and 1 tbsp chopped fresh mint, mix well. Cook on high heat till mixture is dry.
3. Switch off the heat and add lemon juice, remaining chopped coriander and remaining chopped mint, mix well and let the mixture to cool.
4. In a stand mixer with hook attachment, add refined flour, baking soda, salt, yogurt and 2 tbsps oil, mix well. Add sufficient water little at a time to make soft dough.
5. Place the dough onto a worktop, drizzle remaining oil and knead well till oil is in cooperated. Transfer the dough into a bowl and drizzle a little oil, cover with damp muslin cloth and set aside for 30 minutes.
6. Meanwhile, break eggs in a bowl, add salt, remaining chopped onion, prepared chicken mixture, remaining green chillies, mix well with a fork. Set aside
7. Drizzle a little oil on worktop, take a portion of the prepared dough, roll it into a thin parantha.
8. Place a portion of the prepared stuffing in the middle and bring the sides to the centre to make a parcel.
9. Heat sufficient oil in a non-stick pan; place the prepared parantha and shallow fry on low heat till crispy and golden brown on both sides.
10. Serve hot along with onion rings, lemon wedge, and green chutney.
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