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Mughlai paratha a simple lunch wrap

Mughlai paratha is a simple to make lunch wrap using some paratha bread and chicken filling.
Mughlai paratha is a simple to make lunch wrap using some paratha bread and chicken filling.
S Biswas

During summer, we are forever in need of simple recipes. One simple lunch wrap which requires minimal cooking is a paratha. In Indian cuisine, parathas are wheat bread that are lightly roasted with some oil. They are simple, wholesome and filling. Parathas can be stuffed with vegetables, meat, or eggs and made into an entire meal. Here is the recipe for Mughlai paratha. Mughlai paratha is one of the most decadent delicacies of Bengali cuisine. Though the name refers to flat bread called paratha, Mughlai parathas are actually meat filled rectangular pies that are actually sold as street food in India.

There are many recipes for making this delicious paratha. One recipe posted sometime back on examiner allows one to make it from scratch. Check this recipe at The recipe I am posting now uses some pantry staples like uncooked tortilla, rotisserie chicken and eggs. It is simpler, easier to cook and ideal for summer. Here is the simpler recipe for mughlai paratha.

Mughlai paratha

  • 4 uncooked tortillas (Tortilla land Brand from Costco)
  • 1 cup rotisserie chicken (shredded)
  • 1 onion chopped
  • 1 tsp white vinegar
  • 1 tbsp taco seasonings
  • 1 tsp chili sauce
  • 5 eggs (beaten with ½ tsp salt)
  • 1 cup canola oil

Mix the chicken with chili sauce and taco seasonings and keep aside. Mix the onion with the vinegar and let it sit for 15 minutes. Place one tortilla on a wooden board and use a rolling pin to flatten it a little more. Stretch it from all sides. Heat a skillet. Put 1 tsp oil in the middle and put the tortilla on the pan. Put 1 tbsp shredded chicken, and1 tsp onion in the middle of the tortilla. Pour 1 tbsp beaten egg on the tortilla. Carefully fold the ends of the tortilla like an envelope covering the chicken and onion filling in the middle. This requires a little bit of skill. An alternate way to do this is to fold the tortilla (envelope style) with the chicken and onion filling on the wooden board, dip it in the egg mixture and then fry it on the skillet. Either way, fry the paratha on the skillet turning it over when one side is done. Pierce with a fork to make sure the egg is cooked and does not ooze. Repeat the process to make four parathas. Serve hot with some ketchup and hot sauce.

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