moglai porota mughlai parantha sublime bengali comfort foods mughals tasty flaky fried dough interleaved eggs onions green chilli minced meat keema source food bengali favorite times recall moglai porota menu restaurant bengal bengali call mogali porota bengali's love call restaurants hotels prefer call eateries india earned fame serving world famous mogali porotas client anadi cabin cabin names mind making good moglai porota easy task chef crafting thin crepe heavily leavened flour dough requires skill mastered heard tales tricks techniques great moglai chefs tossed dough pizza rumali roti twirling allowing centrifugal force thin dough thrashed dough oiled flat piece granite marble till dough thin semi transparent simple roller dexterity dough flattened thin paper time delhi early eighties live chittaranjan park park area market snack shop selling wonderful moglai porota weekends snack shack regular afternoon eatery owner chef prepare mogali porottas open left secrets mull watched prepared dough flattened flat piece marble filled batter folded sides gently oiled skillet front rich flavor engulfed surrounding attracting hungry souls benches waiting turn learned forget spent early youth kharagpur hometown mastered skills making moglai porota information helped build special rapport discounts keenly noted moglai porota making aunt make pretty good mogali porotas style quite park master chef easily implementable home kitchen size porotas smaller difficulty managing quickly shrinking dough tasted good blend park recipe aunt's recipe develop share coming country longing moglai porotas restaurant offer delicacy improvised knew difficult part make ultra thin crepe phillo-dough suggested disaster won't recommend plan bake mogali pretty imagine termed moglai porota means scratch fine refined flour grain type liberally plenty shortening butter ghee water knead dough consistency feel elasticity building elastic property good flaky texture greatest challenge flatten dough side beat eggs bowl salt chopped green chilli peppers chopped onion chopped onion side prefer keema minced meat filling prepared skipping recipe brevities sake difficult part suggest half guest invited taste culinary experiment steps quick succession time spare tear small pieces dough make cute balls pre-oiled fist fairly large skillet place stove forget light stove half centimeter high level heat oiled roller smooth oiled surface flatten dough ball thin sheet preferably square shape side earlier keeping stretched challenge moment lift roller sheet contract original ball shape practice makes perfect reached desired thinness size quickly hold corners dough sheet hands fingers assistant pour couple spoon fulls batter center spread chopped onions green chilli side sprinkle intend keema spoonful quickly fold corners dough sheet center cover form square shape overlap corners sides batter leaks lift porota carefully fingers lower gently skillet care touch porota till golden brown lift porota plate serve cilantro garnish porota bite size pieces prefer learned secret making moglai porota question side moglai porota kosha mangsho fantasy bengalis personally prefer combination strong flavor kosha mangsho nullifies porota restaurants serve side salad thinly sliced cucumbers onions mustard dressing tamarind chutney pick side hard fast rule good luck remember plan making mogali party give buzz 