Moghlai Paratha, Bengali Aloor Dum and Kachumber Salad

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 2 tbsp of oil, and 0.5 tsp of salt. Rub the oil into the flour with your fingertips until it resembles breadcrumbs.
   • Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be elastic but not sticky.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps in rolling it thin.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add half of the finely chopped onions and sauté for 2-3 minutes until they turn translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the mutton keema, turmeric powder, red chili powder, and the remaining 0.75 tsp of salt. Mix well, breaking up any lumps with a spatula.
   • Cook the keema for 10-12 minutes, stirring occasionally, until it is browned and fully cooked.
   • Stir in the garam masala and 1 tbsp of chopped coriander leaves. Cook for one more minute, then turn off the heat. Allow the filling to cool down completely.
3. 3

   Assemble the Paratha

   • Divide the rested dough into 4 equal balls. Lightly oil your work surface.
   • Take one dough ball and roll it out as thinly as possible into a large rectangle or square, approximately 8-10 inches wide. The dough should be almost translucent.
   • In the center of the rolled dough, spread 2-3 tablespoons of the cooled keema filling, leaving a border of about 2-3 inches on all sides.
   • Create a small well in the center of the keema and carefully crack one egg into it.
   • Sprinkle a pinch of the remaining raw chopped onion, green chili, and coriander leaves over the egg.
   • Gently fold the sides of the dough over the filling to form a sealed square envelope. Press the edges lightly to seal.
4. 4

   Fry the Moghlai Paratha

   • Heat about 1 cup of oil in a wide, flat-bottomed pan or skillet over medium heat for shallow frying. The oil should be hot but not smoking.
   • Carefully slide the assembled paratha, seam-side down, into the hot oil.
   • Fry for 3-4 minutes on the first side, spooning hot oil over the top to help it puff up. The base should be golden brown and crisp.
   • Gently flip the paratha and fry for another 3-4 minutes on the other side until it's evenly golden brown and the egg inside is cooked through.
   • Remove the paratha with a slotted spatula and place it on a wire rack to drain excess oil. This keeps it crispy.
   • Repeat the process for the remaining parathas.
5. 5

   Serve

   • Cut the hot Moghlai Paratha into four smaller squares or triangles.
   • Serve immediately with a side of Alur Dom (Bengali potato curry), kasundi (mustard sauce), and a simple onion-cucumber salad.