Mughlai Paratha, Bengali Aloor Torkari and Kachumber Salad

Instructions

1. 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. 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. 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. 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. 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).