After Mahalaya Maha Shasti is the most important day during Durga puja. Preparation on Shasti consists of three aspects mainly is Bodhan. Bodhan performs in the dusk of the day and it means the awakening of Goddess Durga. After Bodhan the face of Goddess Durga is officially opened for all.
In present days decorating pandal/mandap (temporary temple for worshiping Goddess Durga in the community) is a great attraction among the people. Every pandal or mandap has its own decorating style and art. To avoid the crowd and to visit more and more Puja Mandap, people in Kolkata starts hopping Puja Mandap from Chaturthi or Panchami (two days before shasti).
Temporary street food stall and street fair are also seen around Puja Mandaps. When I was in Kolkata, while hopping in puja mandaps I love to taste street foods. Puchka, Kathi roll, Biryani, various types of sweet dishes, chops/ fritters, it was difficult to choose. Among them, I love to eat Mughlai Parathas. I don't know where its origin or who create this dish. But it is a full meal. After walking a long time visiting puja mandaps, these parathas are like something. As I am writing I am drooling. Mughlai Paratha is basically stuffed Indian flatbread. Stuffing is made by beaten egg and keema(chicken mince fry). It is plated along with dry potato curry, sliced onion, and tomato sauce.
One of my friends from Kolkata called me yesterday and remind me about Mughlai Paratha. I don't know sudden cravings for that dish force me to make Mughlai Paratha. Frankly speaking, street foods have some other taste, mine is good but not like that, but people like me who are fond of street foods can try it once. I bet you will love it. I am sharing the recipe for Dry potato curry along with Mughlai Paratha. Try it, taste it. Happy Puja to all.
Serves - 4
Preparation time - 30 minutes
Cooking time - 50 minutes
Ingredients:-
For making dough
2 cups all-purpose flour
1 1/2 cups water
5 tbsp oil
Salt for seasoning
For Dry potato curry
1 potato diced
1 tsp whole cumin seeds
1 dried red chili
1 tsp turmeric powder
2 chopped green chilies
1 tbsp vegetable oil
1 tsp sugar
1 tsp coriander powder
1 tsp kasuri methi
(dried fenugreek leaves)
For stuffing
1 cup chicken mince
4 eggs beaten
6 green chilies
1 tbsp onion paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp vegetable oil
Salt for seasoning
Extra vegetable oil for frying parathas
Method:-
Making dough
In a bowl add flour, salt, and 2 tbsp oil. Mix very well until flour is slightly crumbly. Add water slowly and make a dough. Then rub oil on the dough and knead it again. Cover the dough and keep for at least 1 hour before using.
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| Dough |
Heat vegetable oil in a frying pan. Add dried red chili and cumin seeds. When it starts crackling add diced potato. Fry until potatoes are light brown. Add salt, turmeric powder, chilies, coriander powder, sugar and cook in low flame. Stir occasionally and cook until potato is well done, sprinkle kasuri methi and take out in a serving plate.
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| Cooked dry potato curry |
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| Diced potato |
Making stuffing:-
In a frying pan heat oil, add onion paste, fry a bit then add garlic and ginger paste. After 2 minutes add turmeric powder, green chilies, red chili powder, salt, and fry a bit. Add chicken mince cook until meat is well done, add garam masala powder and keep aside.
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| Cooked chicken mince |
In a bowl take 1 tbsp of stuffing and 1 beaten egg mix very well.
Heat 4 tbsp oil in a shallow frying pan.
Make medium four balls with the dough. Roll it very thin so it is transferable. Now pour the egg mixture on it. Fold it. (see pictures)
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| Rolling the doughs |
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| Stuffing of cooked mince and egg |
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| First fold |
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| Second fold |
Place the folded paratha on hot oil and fry for 3 to 4 minutes on low flame then flip it and fry another side until golden brown. The paratha will be puffed up and be thicker than before.
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| Frying |
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Fry all parathas in the same way.
Cut parathas into small pieces and serve hot along with sliced onions, tomato sauce, and dry potato curry.
Happy Cooking:)
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