Keema Moglai Porota

Moglai porota… was a part of many of our celebrations during our childhood. Bhalo result in school to guests at home , it was mostly moglai porota and chaa. While this is chicken keema moglai porota that I prepared, my father had once made moglai porota at home. This is how I knew that it easy to prepare at home.

keema Moglai porota

Course Appetizer, Snack
Cuisine Bengali
Keyword bengalistreetfood, keemamoglaiporota, moglaiporota, streetfood
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Servings 5

Ingredients

For the dough

  • 250 g or 2 cups of all purpose flour
  • 1 teaspoon of salt
  • 2 tablespoons of vegetable oil

For the filling of moglai porota

  • 5 eggs
  • 1 onion finely chopped
  • 100-125 g of cooked keema
  • Salt to taste
  • 3-4 green chilies
  • 3-4 tablespoons of chopped coriander leaves
  • oil for deep frying

For the Keema

  • 100 g of minced chicken
  • 20 g of finely chopped onion
  • 1 teaspoon of minced ginger
  • 1 teaspoon of minced garlic
  • 1 teaspoon of garam masala powder
  • Salt to taste
  • 1 green chili
  • 1 tablespoon of vegetable oil
  • ¼ teaspoon of turmeric powder

Instructions

Preparing the dough

  • In a mixing bowl, take flour, salt, and vegetable oil in the proportions given above.
  • Mix well to distribute the oil and salt evenly, until the flour resembles breadcrumbs in texture.
  • Add water and knead well for 5 minutes, until the dough is smooth and pliable. Coat with oil, cover with a cloth, and set aside for at least 30 minutes.

Preparing the keema

  • In a kadai, take one tablespoon of vegetable oil and heat it. To the hot oil, add the chopped onion, minced garlic and ginger and saute them for about a minute.
  • Now add the minced chicken to the kadai followed by the turmeric powder and salt.
  • Soon the chicken releases water in the kadai. Cook the chicken till all of the water is evaporated and the chicken is cooked completely.
  • Sprinkle the garam masala powder and mix it in the entire chicken keema.
  • Turn off the flame and keep the cooked keema aside.

Rolling the moglai porota, stuffing and frying it

  • In a bowl, break open an egg. To the egg add salt, chopped onion, coriander powder, 20-25g of the keema mix along with some green chilies. Beat the mixture properly and keep it aside.
  • Divide the dough into 5 equal portions and take one portion. Keep the remaining dough covered.
  • Sprinkle some oil on the rolling surface. Roll the dough to thickness of a thin roti.
  • Take the filling and pour it at the centre of the roti. Fold the roti first from two sides and then from the opposite sides. While folding gently press the edges such that the filling does not leak from the parcel.
  • In a kadai, take oil for frying and heat it. Once hot, gently take the folded parcel and carefully slide it to the hot oil.
  • Fry the moglai porota on low medium flame on both the sides till golden brown in colour.
  • Strain the the moglai porota from oil and serve hot with salad and aloor torkari.

Notes

  1. Fry the moglai porota on low-medium flame else the center may remain raw. 


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