Wednesday, 7 October 2015

Muglai Paratha with Aloor Tarkari Healthy Treat for the Taste buds and Soul

Muglai Paratha with Aloor Tarkari Healthy Treat for the Taste buds and Soul
This is one of the dish Prabasi Bengalis (Bengalis living out of Bengal) waits for the Durga Puja celebration.  The Mugali Paratha is a Mugal cuisine from Bangladesh and now a very popular street food of Bengal. Mugali Paratha is made using All purpose flour dough and stuffed with keema, eggs, onion, chilli and pepper. The dough is rolled and then places on a hot skillet. Keema stuffing in added in the centre. An egg is broken on the stuffing, mixed with the stuffing and the dough is folded like an envelop. It is shallow fried in oil. It is served with salad and Potato Bhaji. Here I have made Mugali Paratha in a healthy way using very less oil.
For the Stuffing
250 grams Kheema ( Soya Granules, Chicken Or Mutton Keema) I have used Chicken Keema
2 Egg Whites
1 Onion finely chopped
1 to 2 Green Chilles Chopped
1 /2 tsp Garlic and Ginger grated
Rock Salt to taste
1/2 tsp Pepper powder
1/4 tsp Oil
Take a wok. Add oil, add the onion. On a low flame sauté the onion till it changes its colour, add the ginger and garlic grated. Since the oil is very less, it may get burn so add a tbsp of water. Sauté it for a minute. Add the Keema, chopped chillies , salt and  Pepper. Cover and cook till the water for the Kheema has dried up. Cool the stuffing down. Add the egg whites. Mix and keep it aside.
If using Soya granules, then boil the granules with salt. Squeeze the granules out from the water. Then follow the same process.
For the Dough
2 cups Whole wheat Flour
1 Egg White ( optional)
Knead the flour well with water and egg white to make a smooth semi hard dough. Keep it cover for 15 minutes.
To make the Paratha
Oil spray ( fill the spray with half oil and half water)
1 tsp Oil
Take a big  lemon size portion of the dough. Apply little oil on the rolling pin and board. Roll the dough out the size of the rolling board. Add 2 tbsp of the stuffing. Fold the dough from all the four sides like an envelop. Take a non stick skillet. Place the paratha on the skillet. Cook the paratha on a low flame. Press the paratha from all the sides to cook evenly. In between spray with the oil spray. Cook from both the sides. Cut into pieces and serve hot with aloo Tarkari and salad. Repeat the process with the remaining stuffing and dough.
P.S. Oil spray bottle filled with half oil and half water helps in less consumption of oil at the same time gives an oily effect.
To avoid consumption of more salt, no salt is add to the flour, as the stuffing has salt in it.
Aloor Tarkari ( Potato Bhaji)
2 big Potatoes cut into big cubes
2 Tomatoes grated
1/2 tsp Ginger Paste
1/4 tsp Garlic paste
1/4 tsp Chilli paste
4 tbsp beaten Curd
Rock Salt to taste
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 Bay leaf
Pinch of Asafoetida
1/2 tsp Melted Ghee
Take a wok, add 1/4 tsp ghee, add cumin seeds, bay leaf and asafoetida. Sauté for 30 seconds. Add the ginger, garlic, chilli paste and 1 tbsp of water. Sauté it for a minute or 2. Add the grated  tomato. Add salt, turmeric powder, coriander powder, cumin powder and garam masala. Stir it, cover and cook for 2 minutes. Add the curd. Cover and cook for 3 to 4 minutes, stirring it occasionally. Add 1/2 cup water and cook on a low flame till the potatoes are cooked. Add the remaining ghee and sprinkle garam masala powder from top.

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