Mughlai Paratha - Bengali style

Mughlau Paratha

Background: Today's number is Mughlai Paratha (Bengali style). It's a delicious stuffed paratha, very popular in Bengal, especially famous to be a sensational street food. Calling it "Mughlai" doesn't always mean it is having a historic link to Mughal empire's (well I am not sure), but adding Mughlai to the name probably to define it's reach, delicious taste.   
I would suggest this Paratha with Chicken chanp if you are serving it for dinner, and a typical bengali salad (Onions and cucumber chopped). You can also try it with Aloo ka Sabji to keep it simpler. 

P.C. The following recipe is from Sumana Banerjee, my Mom. I don't claim it's authenticity but definitely claim it's delicious taste as I tries numbers of times and my guests are with  me in this :)

Ingredients:

• Onion (Big size 3 - 4)
• Green Chillies ( 10 - 12)
• Ginger and Garlic 
• White Oil
• Whole Jeera(Cumin seeds) and whole Mauri(Fellel seeds)
• Minced Chicken (preferred)/Turkey
• Yellow Turmeric powder
• Bread Crumb (1-2 box)
• Eggs (10 - 12)
• Maida (Self-Rising Flour)

Method of making the stuff:

• Chop the Onions and green chilies
• Cut ginger into tiny pieces
• Chop Garlics cloves
• Heat a non-stick pan/kadhai, put generous amount of oil in it.
• Once oil hot, put jeera and mauri.
• Put chopped ginger and garlic and keep stirring until nice smell comes out.
• Add chopped onions and then stir until onions brown.
• Add minced chicken and mix it all up and keep stirring.
• add a little turmeric, salt to taste.
• Once chicken is ready(cooked), put the stove off.
• Add bread crumb to the chicken, mix well to make it a crumbled mix(edible and completely cooked)
• Keep it a side

Method of making Dough:

• Mix Maida with oil (10:1 proportion)
• Put a little salt and sugar (to taste)
• put water and mix to make dough
• Kneed very well until the dough is very soft

Method of making Paratha:

• Make a shallow pan ready with oil to shallow fry the paratha
• Make small ball of the dough and roll it to 4-5 inch radius circle
• Add 2 spoon of  ready stuff mix that you made earlier in a small bowl
• add 1 bitten egg to it
• mix it up(make sure the consistency not too think but not as thin too).
• Pour to the 5 inch radius rolled maida and spread it to as much end as possible.
• fold the circular maida's end in a shape of square
• Very quick brought it to the pan to shallow fry it