Bangladeshi cha nasta is truly such a wonderful concept – It forces you to take a break from the daily hustle and bustle, pause, and eat some yummy snacks while hanging out with friends and family over a steaming cup of cha. My easy moghlai paratha can help you (re)discover the beauty of Bangladeshi cha nasta. It’s such an effortless and quick recipe and comes together in 10 mins!
Ingredients:
- 1 frozen porata/paratha
- 1 egg
- 1 shallot
- Salt to taste
- Cilantro for garnish
- Chilies, optional
- Black salt for garnish
Instructions:
- Take the frozen porata out of the freezer and thaw for 15-20 minutes (or until it softens)
- Generously oil your favorite surface
- Take off the top plastic layer. Then, flip it over on the oiled surface so that the other plastic layer is on top
- Remove the top plastic layer and roll out the dough (focus mostly on the edges to prevent tearing)
- When you have rolled it out to your desired thinness, crack an egg on the center of the dough. Mix it with chopped shallot, cilantro, salt and green chilies (optional)
- Fold the dough, as shown in the video below
- Heat a frying pan with enough oil for shallow frying (on medium low heat – see notes below)
- Add the moghlai to the hot oil and fry for 3-4 minutes on each side (until golden and crispy)
Notes:
- Instead of oiling the surface, you can use flour too if you prefer (I compared both and felt it was easier to roll out the porata with the oil)
- I have found it easiest to just crack the egg on top of the porata and then mix it with the ingredients. When I beat the egg separately in a bowl and added it to the porata, the filling leaked out a bit
- Since we are not deep frying the moghlai, you should fry the moghlai at medium low heat to ensure that the middle layers cook through properly. To ensure that the sides cook properly, occasionally splatter some of the hot oil onto the edges (as shown in the video)