Easy Egg Mughlai Paratha

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Ingredients For Dough Plain flour/ maida: 500 gm Salt 1 1/2 tsp 1/2 cup oil Stuffing 5 eggs 3 big onions chopped 250 gm Cucumber 1 tsp chopped garlic Chopped coriander leaves Salt to taste 2 green chiles, chopped 1/2 tsp black pepper Aloo Masala 500 gm potato 1 tsp turmeric powder  2 tbsp Oil 1 tsp each Grates ginger and garlic salt to taste Instructions First make dough. combine flour, salt and oil together. Give a mix very well till it resembles fine bread crumbs. This will ensure the flakiness of the paratha. Then put warm water little by little and knead it. We need semi soft, stretchy and pliable dough so that you can able to roll out thin. One you knead it well, smear little oil on the surface of the dough. Cover with damp cloth to prevent drying out the surface. Keep it aside for half an hour. Now let's prepare inner stuffing/ filling. In a bowl, put chopped onion, grated cucumber, coriander leaves, minced garlic, eggs, green chilies, pepper and salt.
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Masala Dosa Recipe

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INGREDIENTS


  • 3 cup rice(Sona masuri /dosa rice
  • 1 cup urad dal
  • ½ tsp methi / fenugreek seeds
  • 1 cup thin poha / avalakki / beaten rice
  • salt to taste
  • water for soaking
  • 1 cup potato masala (please check my blog for potato masala recipe) 
  • 5 tbsp oil for roasting

INSTRUCTIONS

MASALA DOSA BATTER RECIPE:

  • firstly, soak rice , urad dal(Seperately from rice)  and methi (with rice)  seeds for 8 hours.
  • transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
  • pour it into a large bowl and keep aside.
  • further, blend the soaked rice along with poha adding water if required.
  • transfer to the same bowl of urad dal batter.
  • also mix, cover and ferment in a warm place for 8- 12 hours.
  • additionally, mix and scoop the required batter in a different bowl.
  • and add r salt and water (if required) to the batter and mix well.

MASALA DOSA PREPARATION RECIPE:

  • pour a ladleful of the batter on it and spread it in a circular motion thin circle.
  • also smear a little oil over it.
  • then cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
  • further spread a tbsp of aloo bhaji at the centre.
  • then roll the dosa along with potata masala.
  • finally, serve immediately with coconut chutney and sambar.

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