This recipe called for basic ingredients. We already had everything to make the dough on hand. Flour, salt, baking powder, olive oil, and water. Then, we just had to get an onion and jalapeno pepper to round out the filling. The rest of the filling was a whole egg, an egg yolk, spices, and salt and pepper. Now, I want to be completely transparent with you. The filling of this paratha was not as authentic as it could've been. It called for cilantro and turmeric. I do not like either of those ingredients. I don't just dislike them, I usually omit them to make food edible. Soapy bitterness is just not my bag. In place of the turmeric, we added a pinch of garam masala. I didn't bother trying to replace the cilantro. Sorry!

The recipe I used: https://cooking.nytimes.com/recipes/1021460-mughlai-paratha

This recipe was deceptively easy. . . which is probably why it didn't turn out amazing. First, I made the dough, kneaded it, and let it rest for about 20 minutes. In the meantime, I made the filling with the eggs, veggies, and spices. When the dough was rested, I rolled it out to around a 12 x 12 inch square. I added the filling with room to spare on the sides and folded the paratha into a sealed rectangle. In a large skillet, I heated vegetable oil and added the paratha. It cooked for about 5 minutes on each side while I gently basted the top side with oil. 

So, let's talk about what I learned during this adventure. First, I didn't roll the dough thin enough. It was so thin already that I was worried it would break. I now know that it needs to be really, really thin. Then, the filling leaked out because I didn't have a good idea of how to transfer the liquidy-filled dough to the pan. I'm still not sure how to go about that one for next time. Finally, the dough didn't get all the way cooked on the inside but the outside got overdone. It was only undercooked on the thick seams, but still. I will need to turn down the heat and cook it a bit longer next time. 

This is certainly not my favorite meal so far, but it was pretty good. The filling was tasty with the masala, egg, onions, and chile pepper. The dough was crispy everywhere except the thick seam edges, and it was hot and filling. It was like a toaster strudel fell in love with a hot pocket. Flaky, crispy, filled, and fried. 

I would say 3.5/5 and Mason says 3.4/5.

For more information on Bangladesh, visit: https://www.britannica.com/place/Bangladesh

Here's a fun fact: Bangladesh was the first country to ban plastic bags.