Bengali Cuisine,

Kolkata Style Mughlai/Mughlai/ Mughlai Paratha/ Moglai

April 01, 2014 Motions and Emotions 10 Comments

Mughlai or Mughlai is a famous street food of Kolkata (West Bengal). We also pronounce it as Moglai or Moghlai. Mughlai is as famous as Kolkata Special Egg Rolls. Though Egg Rolls are now available all over in India, however, we do not get Kolkata Special Mughlai out of West Bengal. During Durga Puja, few food stalls from Kolkata comes with this special dish to indulge our taste buds. So we bongs really miss Mughlai when we are staying various parts of the country apart from West Bengal. This time I tried it at home on my Husband's request and it came out just perfect. Here I am sharing this mouth watering street food recipe of Mughlai. 




Mughlai/ Mughlai Paratha/ Moglai/ Kolkata Style Mughlai
Ingredients (4 servings)

For Dough

Maida (All Purpose Flour) - 3 cups
Salt to taste
Refined Oil
Water


For Filling
Chana Dal (Split Bengal Gram) - 1 cup
Red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Onion - finely chopped two medium size
Green Chilli - finely chopped, 1 teaspoon
Eggs - 4
Salt to taste
Black salt - 1 teaspoon


Procedure

1. Prepare a smooth dough using maida, salt, refined oil and water. Cover the dough with a damp cloth for 2 hours. 
2. Now dry roast chana dal till light brown in colour. Add water and salt into it and boil in a vessel under slow to medium flame. Adjust the water such a way that it dries and dal becomes soft. But dal should not be overcooked or messy. Allow the boiled dal to cool and pat dry using paper napkins or you can make it dry under fan. 
3. Now grind dal into a coarse powder using a grinder. Do not make fine powder. 
4. Then heat oil in a pan and fry onions (3 teaspoons) and add turmeric powder, red chilli powder, salt. Once the onions are brown, add coarse dal powder and saute it for 3 to 4 minutes. Then mix green chilli and 2 teaspoons of raw onion. Filling is ready. 



5. Take a big size of ball from dough and make a big circle on your cooking platform using rolling pin. Make it as thin as possible. Place one table spoon of filling at the center. Now beat an egg in the bowl and slowly pour into the middle of the filling. 



6. Simultaneously, mix the beaten egg with mixture using your hand. Now close the big circle from four sides, just like an envelope. 



7. Heat oil in a big pan and carefully dip the envelope for deep frying till golden brown. Take it out and soak the extra oil with kitchen paper. Now cut the Moglai into pieces and serve it with Ghugni or Aloo Dum.




10 comments:

  1. Thank You for sharing such a easy and traditional recipe

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  2. Looks so good dear..yum yummy !! Very happy to follow you dear..Will be happy if u follow me back !!

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  3. Mughlai parathas looks too yummy..wish i could taste it...

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  4. this must have been some treat:) looks tempting and flavoursome

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  5. I was finding this recipe everywhere. Thank you.

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  6. Wow.. this stuffed paratha can just be eaten without any side dish.. lovely and wholesome treat.

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  7. This is a new recipe for me, looks superb..

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