Are you laughing at the spelling 'MOGLAI POROTA'? This is exactly how it is pronounced everywhere back home. An extremely popular street food, you find this every 200 metres being sold in wheel carts, besides the very old cafes still struggling to survive in strict competition to the boutique restaurants. It is still sold as hot cakes, but the quality has gone down. This is because people prefer to flock the mall hangouts, it is because college goers these days have fatter pockets, they can afford to watch a movie spending 200 bucks following a lunch in a decent restaurant. Back in the 90's, it was college goers like us who really helped these small eateries to survive. In spite of mom packing our lunch boxes, we would manage to save our pocket money and flock into those wheel cart pullers or cafeteria's for a Moglai Porota / Chicken Roll /Fowl Cutlet / Fish Fry. We shared one into two, just as we shared our joys, sorrows, innermost feelings.
My love for Moglai Porota started when I was much younger. The little girl hanged onto her mom's hands and pestered her to buy it. Mom was not always willing to saying they are unhealthy. The girl who prioritised taste over health, as every other child of her age do, failed to understand mom. Her anger lingered quite for sometime though mom made them at home which never tasted as good as the stall ones. Mine too I do not claim to be as authentic as the popular eateries never divulge their secret recipes fully. These are stuffed parathas, the filling generally made with mutton keema or kept vegeterian using chana dal, then brushed with beaten eggs, folded in square shapes and fried. It is served with curry based boiled potato and onion rings. I served with dum aloo. If you prefer a vegetarian version, omit the minced mutton and increase the amount of bengal gram.
INGREDIENTS :[for the filling]
Minced Mutton : 250 gm
Chana Dal [Bengal Gram]: 3 tbsp
Chopped Onion : 3 tbsp
Chopped Green Chilli : 3
Minced Garlic : 2 tbsp
Turmeric Powder : 1tsp
Chopped Coriander : 2tbsp
Lemon Juice : 2 tbsp
Salt : As required
Oil : 2 tbsp
All Purpose Flour : 3 big cups
Salt : As required
Eggs : 4 beaten
Oil : 1 tbsp + 1/2 big cup to fry the parathas
Let us prepare the dough first. Take the flour in a bowl. Add 1 tbsp oil and 2 pinches salt and rub well for 1 minute.
Prepare a smooth dough adding water little by little. Cover the dough for 1/2 an hour with a wet cloth.
Let us prepare the filling now. Wash the minced mutton thoroughly. Marinate with little turmeric, salt and lemon juice for an hour.
Soak the Bengal Gram Dal in hot water for 1 hour, discard the water and coarsely grind.
Heat oil in a wok. Add the minced garlic. As it releases aroma, add the chopped onion and fry till brown.
Add the minced mutton, stir and cover cook for 20 minutes.
Open cover, add the coarse dal, chopped green chillies and coriander leaves, salt and turmeric.
Stir and cook till the whole thing dries up. Switch off and cool.
Now make balls from the dough and roll out round shaped parathas. Place 2 tbsp of filling on it and brush with generous amount of beaten egg. Take a look at the picture.
Fold in from all sides. It will take the shape of a square, just as in the picture below.
Heat 1/2 cup oil in a pan. Deep fry the parathas, flipping over after 1 side is done.
To be served with a curry and onion rings!!