Egg Chicken Moglai Kolkata Street Style

Ingredients

• 2 cups all-purpose flour (maida)
• 1 tbsp oil
• 1/2 tsp salt
• 1/2 cup Warm water
• 250 g boneless chicken (finely chopped or minced)
• 1 medium onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 green chili (finely chopped)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp roasted cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1 tbsp oil
• 1/2 tsp salt
• 4 eggs
• 2 onion (finely chopped)
• 2 green chili (finely chopped)
• 2 tbsp chopped coriander leaves
• Salt and black pepper
• 1 cup Oil or as required

Steps

1. Mix flour, salt, and oil. Gradually add warm water and knead into a soft, smooth dough. Cover and let it rest for 30 minutes.
2. Heat oil in a pan. Sauté the onion until golden. Add ginger-garlic paste and cook for 1 minute. Add the chicken and cook until it changes color. Add turmeric, red chili powder, cumin powder, coriander powder, salt, and garam masala. Cook until the mixture is dry. Let it cool completely.
3. Beat one egg with chopped onion, green chili, coriander leaves, salt, and black pepper. Add chicken 1 tbsp and mix again.
4. Divide the dough into equal balls. Roll one ball into a very thin square or rectangle. Spread the egg chicken filling in the center. Fold all four sides toward the center to make a sealed square parcel.
5. Heat a flat pan (tawa) with enough oil. Place the folded paratha seam-side down. Cook on medium-low heat until golden brown and crispy. Flip carefully and cook the other side until crisp and fully cooked.