"কাকড়ার মগলাই পরোটা" (Kakrar Mughlai Parota) is a Bengali dish featuring a rich, spicy crab filling encased in flaky paratha. Here’s a recipe in English:
### Ingredients:
**For the Parota:**
- 2 cups all-purpose flour
- 2 tablespoons ghee or oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Water (as needed, to make a dough)
**For the Crab Filling:**
- 500 grams crab (cleaned and shelled)
- 2 tablespoons oil
- 1 large onion (finely chopped)
- 2 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon mustard seeds
- Salt to taste
- Fresh coriander leaves (chopped, for garnish)
### Instructions:
1. **Prepare the Parota Dough:**
- In a mixing bowl, combine the flour, ghee (or oil), sugar, and salt. Mix well.
- Gradually add water and knead into a soft, smooth dough. Cover and let it rest for at least 30 minutes.
2. **Prepare the Crab Filling:**
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well.
- Add the cleaned crab pieces and stir to coat them with the spices.
- Cover and cook on low heat for about 15-20 minutes, or until the crab is fully cooked and the flavors meld. Stir occasionally.
- Garnish with chopped coriander leaves and remove from heat.
3. **Assemble and Cook the Parotas:**
- Divide the dough into small balls. Roll each ball into a thin circle.
- Place a generous amount of crab filling in the center of one circle. Cover with another circle of dough.
- Seal the edges by pressing them together gently.
- Roll the stuffed dough ball into a parota, taking care not to let the filling escape.
- Heat a tawa or skillet over medium heat. Cook the parota on both sides, applying a little oil or ghee, until golden brown and crispy.
4. **Serve:**
- Serve the Kakrar Mughlai Parota hot with a side of raita or your favorite chutney.
Enjoy this delicious Bengali treat!
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