Moglai Porota (or maybe Mughlai Parantha) is one of the most sublime Indian or Bengali comfort foods that I know of. I don't know if the Mughals ever ate this tasty flaky fried dough interleaved with eggs, onions, green chilli and minced meat (keema). Whatever may be the source of this food, it has become an Indian favorite of all times. Making a good Moglai Porota is no easy task for any chef. Crafting the thin crepe from a heavily leavened flour dough requires a skill that can be mastered by very few. This article provides you with a simple recipe that can be easily prepared in any kitchen.
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