Mughlai Parantha-Bangladesh

Yes. Just yes. So much yes. Spiced lamb wrapped in a flaky pastry, deep fried. I repeat: yes. I’m not going to ramble on for hours like I usually do. You need to make this. You NEED to make this. You deserve this.

 

INGREDIENTS

 

Dough:

 

1 ½ cups All Purpose Flour

½ cup milk

1 ½ tablespoons vegetable oil

¼ teaspoon baking powder

Pinch of salt

 

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Filling

 

8 oz ground lamb

3 oz cilantro, chopped

½ small onion, finely minced

2 tablespoons tamarind chutney

2 tablespoons black sesame seeds

2 tablespoons cumin seeds

1 tablespoon coriander seeds

2 teaspoons dried mango powder

1 tablespoon turmeric powder

1 tablespoon ginger powder

1 egg (not shown)

Vegetable oil for frying (not shown)

 

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Here’s a closer look at the spices

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Start with ze dough! Sift the flour into a bowl, along with the baking powder and salt.

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Lightly stir it, then pour in the oil!

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Stir it with a wooden spoon, it’ll end up a bit moist and crumbly.

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Heat up the milk in the microwave for 90 seconds, and then pour it in, and stir it up. You may need more milk or more flour, I needed more flour. Way too wet.

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Much better! 

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Now, either rinse out the bowl the dough is currently in, or put it in a new one. Pour in some oil, about a tablespoon or two, and turn the dough to coat it.

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Leave it for 1-2 hours, magical things will happen! You won’t be able to see the magical things, exactly, but they’re there. Scout’s honor. Meanwhile, make the filling! Mix together the lamb,

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cilantro,

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onions and chutney,

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spices, and add a pinch of salt. Smush it all together, and then cook it!

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The first couple of paranthas I made, I stuffed them with raw meat. It didn’t turn out too good. At least no one got salmonella! I’m a glass half full kinda person. On a separate note: I love this stainless steel pan. It’s my constant companion. Let the meat sit for about 2 minutes, and then flip it all. Wait another 2 minutes, then start to break it up so it cooks faster.

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Now, divide the dough into balls the size of golf balls (or somewhere around there, you don’t need to compare it exactly to a golf ball).

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Heat up some oil in a frying pan, wok, or deep fryer.

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Beat together an egg and a bit of water to make an egg wash!

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That name has always cracked me up. I think of someone putting eggs in a washing machine. Ahem. Roll out the dough, and use a knife to trim it into a rectangle.

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Brush the inside of the dough with egg wash (again with the eggs in the washing machine),

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spoon on some filling, fold it up,

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and deep fry that puppy! 

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Disclaimer: Please never actually deep fry puppies. Puppies are magical. Turn it over after 15 seconds or so, and then 15 seconds later take it out!

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Just repeat the process of rolling, filling, and frying til the dough is finished. Serve it with tamarind chutney and lots of cilantro! These are wonderful. Make them soon!

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Here’s the printable recipe, with ingredients and instructions:Mughlai Parantha- Bangladesh

 

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