Mughlai Paratha
Updated Oct. 8, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/130 grams all-purpose flour, plus more for dusting
- ½teaspoon kosher salt
- ⅛teaspoon baking powder
- 3 to 4teaspoons olive oil, ghee or melted butter
- ¼cup cold water
- 1whole egg plus 1 yolk
- ¼red, white or yellow onion, finely chopped (about ⅓ cup)
- 3tablespoons finely chopped fresh cilantro leaves
- 2 to 3Thai chiles (or 1 Fresno chile or 1 jalapeño to tone down the heat), finely chopped
- ¼heaping teaspoon ground turmeric
- ⅛teaspoon kosher salt
- ¼teaspoon black pepper
- ¼cup neutral oil, such as canola or vegetable oil
For the Dough
For the Filling
For Frying
Nutritional analysis per serving (4 servings)
310 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
- Step 2
While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
- Step 3
Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
- Step 4
Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
- Step 5
Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
- Step 6
Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
- Step 7
Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
- Step 8
Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.
Private Notes
Comments
Excellent! For a little extra flakiness in the dough, I made the fat content 3 teaspoons butter, plus 1 teaspoon lard.
Added maybe 1/3 cup diced , spiced beef. Rolled out the dough and then folded onto itself and rolled times 4 so that the dough would be flakier and then rolled back out to a 12 x 12” square and proceeded with recipe. Also subbed rogan josh for turmeric. The pastry was well laminated and flaky. I would definitely make again. The other notes were correct and I added a bit more water and fat to the dough.
You can get this technique down quickly - then you are going to want to make this EVERY week. Don’t worry to much about the dough; even if it’s a bit rough, it will come together. I followed exactly save parsley swap for cilantro cause I did not have it. I look forward to adding spinach or potato next
Pretty easy for beginners and SO tasty
Added maybe 1/3 cup diced , spiced beef. Rolled out the dough and then folded onto itself and rolled times 4 so that the dough would be flakier and then rolled back out to a 12 x 12” square and proceeded with recipe. Also subbed rogan josh for turmeric. The pastry was well laminated and flaky. I would definitely make again. The other notes were correct and I added a bit more water and fat to the dough.
Seems versatile. Delicious as the recipe directs. Made with groceries I usually have on hand. We had this for a late breakfast today, but would make a tasty meal any time of day.
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