Goergous Food Is Moglai Porota

Moglai Porota (or maybe Mughlai Parantha) is one of the finest Indian or Bengali comfort foods I know. I do not know if the Mughals never eaten this delicious crumbly fried dough interleaved eggs, onion, bell pepper and minced meat (Keema). What is the origin of food, it has become a favorite Indian of all time. Making a good Moglai Porota is no easy task to cook. Crafting a thin pancake of strong flour dough is a skill that can be controlled very little. I've heard many stories about the tricks and techniques used by great chefs Moglai - some threw the dough in the air (as a pizza rumali roti making), gymnastics in the air and let the dough thinly centrifugal force. Some people win the dough in a greased flat piece of granite and marble, until the dough is thin, almost half-transparent. A few simple roller pen applications such skill that the dough is not flat like a paper-thin at any stage.Amateur cooks like me, the following recipe can be of service. Get a good pair of refined flour (not whole grain type) and more dramatic shortening (butter, ghee, oil, too) and mix well. Add a little water into the dough and effort to change that you want the elasticity of the building to know. This flexible feature is what you need to make a good flaky texture, but it's also your biggest challenges when trying to give more. Keep your money on one side and hit a few eggs in a bowl, add salt, chopped green chilli, finely chopped onion (you can keep chopped onions on the side too). If you want Keema (mince) was filled with, you should be prepared (I save the recipe for brevity.)Now comes the hard part, and I suggest you get help (maybe your better half or your guests, invitations to your taste and cooking tests to adjust.) All actions must be done quickly, and you have little time between.Tear the dough into a small and cute little balls of your pre-oiled fist. Put them aside.Take a fairly large saucepan and turn the stove (do not forget the top of the heat) and add about an inch high in oil. Let the fire.Take your well-oiled oiled roller and pin on a flat surface, try to get the ball rolling in the dough into a thin flat plate (preferably rectangular, but nothing does), so you can almost see the other part. As I said earlier, part of it can be a challenge. At the time of the removal of the roller, the test sheet of the original round shape. But try it, practice makes perfect.Just when you thought you would like a thin layer size is reached, press the four corners of the dough strips with two hands and ten fingers. Ask the assistant to pair with a spoon fulls of egg dough is mixed and poured into the center spread a bit. If the chopped onion, pepper side, sprinkle them on top of the egg. If you plan to use Keema, add a spoon.Now quickly fold the four corners of the dough strips to the center to cover the egg, forming a square. Overlap of the corners and edges so that no leakage from the egg batter.Porota Raise your fingers and pull it gently into the hot oil pan / skillet. Remember to keep hot oil.Behind porota golden brown. Porota lift the oil and arrange on plate and serve with coriander garnish. You can porota bite size pieces, if you want.Moglai porota usually served half lamb or chicken curry, or even a simple salad with yogurt sauce. Choose your side, not hard and fast rules.