I dont know how Moghlai Paratha is known as Moghlai........it is a creation of Calcutta and a pure Bengali affair.My tryst with this paratha started when I joined IIT,Kharagpur.I am from Delhi which is famous for all kind of Moghlai preparations for obvious reason of being the capital of Moghals......Daryahgaunge,Chandni Chowk area is having hordes of shops selling moghlai preparations but definitely not Moghlai paratha of the kind available in Calcutta and especially in Anadi's cabin.Sadly this paratha is losing out to other fast foods like rolls,chowmin,piza,burger etc.The old die hard fans of Moghlai paratha like me ,my wife and my son still frequent Anadis for his double egg Moghlai paratha.I was surprised when I found this young group is savouring the world famous paratha in Anadi's cabin,Calcutta. I hope this generation would see to it that this wonder paratha does not become extinct...now it is in the list of endangered foods of Bengal.
I have collected the recipe of the paratha and pasted it for those who are not in Calcutta and want to try out.This is not recipe of Anadi's moghlai.Enjoy
Ingredients:
Maida : 300 Gms Egg : 2 nos Oil to cook Baking powder: 1 teaspoon Salt to taste
Direction Mix well the flour, baking powder and salt. Rub the flour with 2 tablespoons of oil and add little water at a time and make it into a smooth dough. Divide the dough into 8 balls and and roll them into flat thick rounds. Apply little oil, sprinkle some flour and fold it into semicircle. Again apply some oil and flour and fold it lengthwise. Roll it, press down and roll out into square of 8 inches by 8 inches. Brush the surface of the paratha with beaten eggs and turn all four corners towards the center. Heat a girdle and apply oil liberally. Cook the paratha in it applying oil along the edges. Fry on both the sides till brown patches appear and serve hot with salad and curry.
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