Making this dish at home may seem like a daunting task. And we won’t lie, it does require a fair bit of planning. But for the mughlai porota aficionado, the pay-offs are enormous!
Mughlai porota is essentially a flaky flour pastry, filled with a mixture of beaten eggs, keema, spices, and seasoning. It differs from other stuffed porotas in that filling cooks inside the porota, and that it is layered.
Mughlai porota can be made at home with a little bit of organisation. Plan for the following elements individually, and in this order:
- The keema—This is an important component of the filling. We like to use cooked mutton or beef keema (minced meat sautéed with onions, ginger, garlic, green chillies, turmeric, and garam masala). It needs to be prepared in advance.
- The dough—This will form the pastry within which the filling is enclosed. Be sure to knead the flour and set it to rest for at least 30 minutes.
- The filling—While your dough is resting, use this time to chop the onions, green chillies, ginger, and fresh coriander. Toast some peanuts and roughly crush them. Get the bread crumbs and salt out. Beat an egg in a bowl along with all the ingredients and your filling is ready to go!
- The sides—Mughlai porota is served with a cabin-style salad of cucumber, onion, and beet, alu’r torkari, chicken or mutton kosha, and some ketchup. If you want some or all of these sides, be sure to prepare them before your start making the mughlai.
- The Mughlai porota—Now that the filling has been prepared, the sides are organised, and the dough has had time to rest, we are ready to bring all these elements together. See below for the full recipe.
COOKING TIME 60 minutes
YIELDS 1 mughlai porota
FOR THE POROTA/PASTRY
|40 g||Warm water|
FOR THE FILLING
|1 piece||Egg (beaten)|
|20 g||Keema (cooked mutton or beef keema)|
|10 g||Onions (finely diced)|
|2 g||Green chillies (finely chopped)|
|2 g||Ginger (finely diced)|
|3 g||Coriander (finely chopped)|
|5 g||Peanuts (toasted and roughly chopped)|
|10 g||Bread crumbs|
|~300 ml||Oil for frying|
- Mixing bowl or dish
- Rolling pin | large rolling surface
- Frying pan
- Frying spoon | jhanjhri
PART I—KNEADING THE DOUGH
- Place the flour, salt, sugar, and 5 g oil in a mixing bowl, and distribute the ingredients evenly.
- Add 40 g warm water to the bowl and knead the dough for 5 minutes.
- Coat the dough with 2 tablespoons of oil, cover the bowl, and set aside for 30 minutes.
PART II—PREPARING THE FILLING
- Finely dice the onions, and ginger, chop green chillies, and fresh coriander.
- Toast the peanuts in a pan till they are lightly coloured, and chop them roughly.
- Now, crack an egg in a bowl. Add in the cooked keema, onions, ginger, green chillies, coriander, peanuts, breads crumbs, and salt.
- Beat till all the ingredients are well combined.
PART III—ROLLING THE PASTRY
- Oil your rolling surface and rolling pin.
- Place the dough on the surface and start rolling into a thin, rectangular sheet, about 2 mm thick, and 30 cm by 40 cm in dimension.
PART IV—BRINGING IT ALL TOGETHER
- In a frying pan, set over medium heat, pour vegetable oil till it reaches a height of about 3 cm from the bottom of the pan.
- While the oil is heating up, place the filling in the centre of the rolled dough.
- Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal.
- Now, fold the shorter sides such that the you have a pocket of filling, securely enclosed within the pastry sheet.
- Lower the mughlai into the hot oil and fry on both sides till golden brown. Occasionally pat it down with the frying spoon to make sure that the filling is cooked thoroughly.
- Remove the mughlai porota from the oil and place it on a chopping board. The residual heat will cook the egg to perfect doneness. Cut it into square segments and serve while still warm.
- Alu’r torkari
- Mutton or chicken kosha
- Cabin-style salad