A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
339cal
6gprotein
21gcarbs
28g
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
A legendary street food from Kolkata, Mughlai Paratha is a crispy, flaky, shallow-fried bread parcel filled with a savory mixture of egg, onions, and spices. This indulgent and satisfying dish offers a delightful textural contrast between the crunchy exterior and the soft, flavorful filling, often served with a simple potato curry and salad.
Perfectly spiced Mirchi ka Salan with crispy Mughlai Paratha – a tangy, energy-giving combo that's delicious!
This mughlai dish is perfect for lunch. With 861.5 calories and 19.17g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp
Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
523cal
13gprotein
53gcarbs
28gfat
Ingredients
2 cup Maida
2 tbsp Ghee (Melted, for the dough)
0.5 tsp Sugar (Helps with browning)
1 tsp Salt (Divided for dough and filling)
0.75 cup Lukewarm Water (Adjust as needed for dough consistency)
4 large Eggs
1 medium Onion (Finely chopped)
2 count Green Chillies (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Ginger Paste
0.5 tsp Garlic Paste
0.25 tsp Turmeric Powder
0.25 tsp Black Pepper Powder (Freshly ground is recommended)
1.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 2 tbsp melted ghee, sugar, and 0.5 tsp of salt. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water while kneading. Knead for 8-10 minutes until you have a soft, smooth, and pliable dough. It should be elastic but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This step is crucial for developing gluten, making the dough easy to roll out thinly.
2
Prepare the Egg Filling
While the dough rests, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
Add the finely chopped onion, green chillies, coriander leaves, ginger paste, garlic paste, turmeric powder, black pepper powder, and the remaining 0.5 tsp of salt to the eggs.
Mix everything together until thoroughly combined. Set this mixture aside.
3
Assemble the Parathas
After the dough has rested, divide it into 4 equal portions and roll each into a smooth ball.
Lightly oil your work surface. Take one dough ball and roll it out into a very thin rectangle or square, approximately 10x10 inches. The key is to roll it as thinly as possible without tearing, until it's almost translucent.
Pour one-fourth of the prepared egg mixture into the center of the rolled-out dough.
Carefully fold the dough like an envelope. First, fold one side over the filling towards the center. Then, fold the opposite side over it. Finally, fold the top and bottom ends to create a sealed square parcel. Gently press the edges to ensure it's completely sealed.
4
Shallow Fry the Parathas
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, the oil is at the right temperature.
Carefully slide one assembled paratha into the hot oil, seam-side down. Be cautious of oil splatters.
Fry for 3-5 minutes on the first side, until it turns golden brown and puffs up. You can gently spoon hot oil over the top surface to aid in cooking.
Using a wide spatula, carefully flip the paratha and fry for another 3-4 minutes on the other side until it's golden brown and crispy all over.
Once cooked, remove the paratha with a slotted spoon and place it on a wire rack to drain any excess oil. This helps maintain its crispiness.
5
Serve Hot
Repeat the assembly and frying process for the remaining dough balls and filling.
Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into smaller squares or triangles for easy serving.
Serve immediately with traditional accompaniments like 'Alur Torkari' (Bengali potato curry), a simple cucumber-onion salad, and tomato ketchup or kasundi (Bengali mustard sauce).
