Murg Mughlai Paratha

Method

1. 1

   Add salt to the maida and rub in the oil into the flour until it is well mixed in.

   MaidaSaltSunflower Oil

2. 2

   Knead a soft dough with the water.

   Water

3. 3

   Apply oil, cover and rest for 20 mins.

4. 4

   For the chicken masala, heat oil in a kadai and add the ginger garlic paste. Cook until the raw flavour goes and add the onions.

   Sunflower OilGinger Garlic PasteOnion

5. 5

   Cook the onions until soft and translucent.

6. 6

   Add the powdered spices and salt and mix well, add the chicken mince and cook while continuously mixing and breaking up the mince.

   Turmeric PowderSaltRed Chilli PowderCumin PowderGaram Masala PowderChicken Mince

7. 7

   Cook on a low flame for 8 mins.

8. 8

   Cooldown the mixture.

9. 9

   For the egg mixture, add 3 eggs with salt, green chillies and add the sliced onions and chopped coriander leaves and set aside.

   EggsSaltGreen ChilliOnionCoriander Leaves

10. 10

    Divide the dough into 6 roundels and apply a little oil on both sides.

11. 11

    Roll out the roundels thin and large.

12. 12

    Place some of the mince stuffing and pour some of the egg mixture carefully over the mince.

13. 13

    Fold the ends like an envelope, gently pressing down the sides.

14. 14

    Shallow fry the parathas, fold side down in medium hot oil, basting with oil to ensure faster and even cooking

15. 15

    Flip them halfway through and fry until golden brown on both sides, about 8 minutes in total.

16. 16

    Cut it into half, serve it hot.