Mughlai Paratha Recipe
Traditional Bengali flatbreads with an aromatic egg and ground chicken filling.
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Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon table salt
- 1/4 cup (50g) vegetable oil or light olive oil, plus more for coating the dough
- 1/2 cup (113g) water
- 1 tablespoon (25g) vegetable oil or light olive oil
- 1/2 cup (71g) minced yellow onion (from one small onion or half a large one)
- 1 pound (454g) ground chicken, preferably dark meat
- 1 teaspoon plus 1/8 teaspoon table salt, divided
- 1 teaspoon garlic-ginger paste*
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garam masala
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 3 large eggs
- 1/4 cup (4g) fresh cilantro, minced
- 1/4 cup (36g) red onion, minced
- 1 to 2 Thai chili peppers, diced (optional)
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