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 would, failed to understand her mom. Her anger lingered quite for sometime though mom made them at home which never tasted as good as the stall ones. My brother hated food & eggs in his younger days, in the present day he enjoys a Moglai / Mughlai Porota, actually he loves anything that has meat in it; much like T & our son!
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 cooked spiced up mutton mince / keema, then brushed with beaten eggs, folded in square shapes and fried. It is served with curry based boiled potato and onion rings. We preferred to have it with a serving of salad & sauces for the day!
INGREDIENTS : [for the filling]
Minced Mutton : 250-300 gm
Chopped Onion : 3 tbsp
Chopped Green Chilli : 3
Chopped Onion : 3 tbsp
Chopped Green Chilli : 3
Chopped Coriander : 2 tbsp
Minced Garlic : 2 tbsp
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Cumin Powder : 1 tsp
Coriander Powder : 1 tsp
Biryani Masala : 2 tbsp
Cumin Seed : 1/2 tsp
Lemon Juice : 2 tbsp
Lemon Juice : 2 tbsp
Bread Crumb : 3-4 tbsp
Salt : As required
Salt : As required
Sugar : 1 tsp [optional]
Oil : 2 tbsp
INGREDIENTS : [for the dough]
Oil : 2 tbsp
INGREDIENTS : [for the dough]
All Purpose Flour : 2 coffee mug
Salt : As required
Oil : 2 tbsp
Water : As Required [warm water preferably]
INGREDIENTS : [for the finished product]
The Cooked Filling
The Refined Flour Dough
Eggs : 3- 4 beaten
Oil : 100-150 ml or enough to deep fry
Oil : 100-150 ml or enough to deep fry
METHOD :
Let us prepare the dough first. Take the flour in a bowl. Add 2tbsp oil and 2 pinches of 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. I just use a plate!
Let us prepare the filling now. Wash the minced mutton thoroughly. Marinate with enough salt & wash thoroughly after about two hours! This helps get rid of the raw meat smell! Again marinate with a little of salt & turmeric! Keep aside for some 2 hours!
Chop, mince & wash the spices required!
Heat the oil in a wok & temper with the cumin seeds. Add the minced garlic. As it releases aroma, add the chopped onion & green chillies and fry for a minute at low heat!.
Add the minced mutton, stir and cover, set the heat at minimal.
Heat the oil in a wok & temper with the cumin seeds. Add the minced garlic. As it releases aroma, add the chopped onion & green chillies and fry for a minute at low heat!.
Add the minced mutton, stir and cover, set the heat at minimal.
Open cover after some 25-30 minutes & add the powdered spices, mix well & cover again! Cook at minimal heat for some 12 to 15 minutes, open cover, increase the heat & stir fry to dry the remaining release water!
Add the bread crumbs & fold in well! Add the sugar if using, adjust the salt if required, fold in well! Add the chopped coriander! Stir & mix, take down on a plate!
Now remove the cover from the dough, knead for a minute & make balls from it! Roll out round shaped parathas. At this point I fail to roll them paper thin as in the shops! The reason why I cannot make rumble roti!
Place 2-3 tbsp of filling on it and brush with generous amount of beaten egg. Fold in from all sides. It will take the shape of a square! Just lightly roll, I fear breakage!
Heat enough oil in a wok. Deep fry each at a time, flipping over after 1 side is done.
In kerala also its called "Porota" and not paratha ... ..dont know if there is any porota connection between these two states :)
ReplyDeleteOh really...thats good to know....
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ReplyDeleteLooks very delicious, Soma. Only one ingredient Chana Dal (Bengal Gram) is unfamiliar to me darling. Is that a sauce?
ReplyDeleteNo yana...Bengaĺ Gram is a kind of lentil...thank you for liking it
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ReplyDeletewow !! these look like ceylon parota ..Too good.
ReplyDeleteThank you so much Sathya....with a different filling ....very popular at our place dear
ReplyDeleteThank you so much Sathya....with a different filling ....very popular at our place dear
ReplyDeleteHahah... Love that accent! Thanks for sharing this recipe! Have bookmarked it for the weekend :)
ReplyDeleteThis looks very tasty. I have not come across this kind of paratha. Thank you for sharing!
ReplyDeleteGauri Kulkarni... thanks
ReplyDeletecoconutcraze.... thanks so much....did not see this earlier
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