Mughlai/ Mughlai Paratha/ Moglai/ Kolkata Style Mughlai
Ingredients (4 servings)
Maida (All Purpose Flour) – 3 cups
Salt to taste
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
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.