Posted by Kroocrew on Tuesday, February 9, 2010 Under: Bangladesh
© Manzoorul Hassan
used with kind permission
Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry
- Refined flour (Maida): 1 cup
- Eggs (Dim): 2
- Ghee for frying
Method: ( the crepe)
- Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with additions of more water very small additions.
- Divide the dough into four equal portions and shape into balls, keep aside
- Roll out each ball of dough into a 20 cm (8 in) diameter paratha and place an amount of the filling at the centre of the paratha
- Wrap the filling carefully from four sides to make a square envelope
- Heat one tablespoon of ghee in a pan and place the paratha carefully into this
- The paratha is ready when both sides show a deep golden colour which may not be consistent across the whole surface due to the uneveness of the content.
Tip: This is more delicious if ghee is used as the frying oil comapared to cooking oil. Ghee is clarified butter and is available in most larger supermarkets. Ghee is a saturated fat as is butter. :(
- Grated coconut : ½ cup (best fresh but dessicated works)
- Onion : 1 medium, finely chopped
- Ginger Garlic paste : 1 tablespoon (Recipe on link)
- Green chillie: 2, chopped ( I prefer bird's eye chillies....hot!)
Mix the ingredients and spoon into the centre of the paratha at the appropriate time. Fold in the paratha edges with a small overlay and cook both sides.
This Mughlai paratha goes very well with a side serve of potato curry.
- 1/2 kg beef or mutton mince (you can use any meat you prefer for this recipe)
- 2 tsp vegetable/canola/sunflower cooking oil
- 1 tsp cumin seeds
- 2 medium-sized onions chopped fine
- 1 tsp garlic paste
- 1 tbsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 2 medium-sized tomatoes chopped fine
- 1/8 tsp garam masala*
- Juice of 1/2 a lime
- Chopped cilantro (coriander) leaves to garnish
*Garam Masala is quite a potent flavour and a volatile Masala and is added just prior to finishing the cooking. If unfamiliar with this curry blend, then may I suggest that you start with approximately with 1/8th of a tsp, mix it into the dish and taste. If this is ideal for your palate stop there, if you feel that it lacks a little or you would like a stronger flavour, then add another 1/8 tsp and do the same. This can be worked up very quickly without any over-cooking of the rest of the ingredients.
Method: (Masala Kheema)
- Heat the oil in a wok or deep pan.
- Add the cumin seeds and cook till they stop sizzling.
- Add the onions. Fry until translucent but not brown.
- Add the ginger and garlic pastes and fry for 2 minutes.
- Add the minced meat and fry for 5 minutes.
- Add all the spices - coriander, cumin, and salt to taste.
- Continue to brown the minced meat well.
- Add the tomatoes and cook till they are soft.
- Add (and adjust the amount of) the Garam Masala
- Turn off the heat or remove from the stove and add the lime juice. Mix well.
In : Bangladesh
Tags: aromatic "vegetarian option" crepe