Entree: Bangladesh – Bangladeshi Street Food – মুঘলাই পরোটা ➤ Mughlai Porota (Flaky stuffed flatbread filled with spiced minced meat and egg)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tsp (4 g) sugar
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) plain yogurt
- 1 cup (240 ml) warm water, plus more if needed
- 2 tbsp (30 g) ghee or melted butter, plus extra for frying
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, approx. 5.3 oz (150 g), finely chopped
- 3 large eggs, approx. 5.3 oz (150 g) total, beaten
- 2 green chilies, approx. 0.4 oz (10 g), finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) ginger-garlic paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) chili powder (adjust to taste)
- 1 tsp (5 g) kosher salt or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Additional oil or ghee for frying: 2–4 tbsp (30–60 ml)

Instructions

1. Make the dough: In a large bowl combine flour, salt, sugar, oil, and yogurt. Gradually add warm water and knead into a soft, pliable dough (about 6–8 minutes). Cover and let rest 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add ginger-garlic paste and cook 1 minute.
3. Add meat and spices: Add ground meat, break up with a spoon, and cook until browned and mostly dry, about 8–10 minutes. Stir in cumin, garam masala, turmeric, chili powder, salt, and pepper. Cook 2 more minutes to bloom spices. Remove from heat and let cool slightly.
4. Finish filling with egg and herbs: Stir the beaten eggs into the warm meat mixture until eggs are just set and incorporated. Fold in chopped green chilies and cilantro. Taste and adjust seasoning. Let the filling cool to room temperature.
5. Portion dough: Divide dough into 8 equal balls (about 2.5 oz / 70 g each). Roll each ball into a thin 7–8 inch (18–20 cm) circle on a lightly oiled surface.
6. Assemble parathas: Place about 1/6 cup (40 g) of filling in the center of a rolled dough circle. Bring edges together to seal, pinch out excess air, then flatten gently and roll out again carefully into a 7–8 inch (18–20 cm) circle without bursting the seam, using oil to prevent sticking.
7. Cook: Heat a heavy skillet or tawa over medium heat and brush with ghee or oil. Fry each paratha 2–3 minutes per side, pressing gently with a spatula, until golden brown spots appear and layers puff. Add more ghee as needed for flavor and crisping.
8. Serve: Keep cooked parathas warm in a low oven while finishing the rest. Serve hot with pickles, yogurt, or chutney.