Mughlai Paratha


As you all know ‘Paratha’ is a very popular word found across the Indian subcontinent. It is a flat bread  slightly similar to tortilla in Europe and America. Paratha can be stuffed with any vegan ,poultry or meat items. Today, I bring to you the delicious and grand Mughlai Paratha, a very popular dish of Bengal(Eastern India).This is also one of my favorites as I was born there and this name makes me more nostalgic than anything else.

The rules are not very hard and fast for the preparation of this dish so you can toy around with your own version, but some basic ingredients and techniques are necessary. Today I’ll write about three different preparations of this dish and you can choose as you wish! The preparation of Rotis follows a simple procedure, however, the filling is of three different kinds.

For preparing the Parathas (rotis)


  • Refined white flour (Maida) 1 & 1/2 cup
  • Wheat flour (ata) 1/2 cup
  • Salt 1/2 tsp
  • Oil 3 tbl spn
  • Water (as needed to knead the dough)
  • Dry flour for rolling


Sieve white flour,wheat flour and salt together. Add 3 tbl spn of oil in it and mix well with your finger tips till it takes the texture of bread crumbs. Add water and knead well into a medium soft sticky dough. Apply 1tsp of oil on the surface of the dough,cover it with a dampen cloth and keep aside for 1 hour.
After an hour knead the dough lightly again and divide it into four equal parts. Cover and keep aside for another 15 minutes.
The dough is ready now. As the dough is sticky,apply dry flour and roll out the rotis with 10″ diameter.


Preparation of filling



  • Eggs 4
  • Onions(finely chopped) 1/2 cup
  • Green chilies (finely chopped) 4 (or less if you don’t like much hot)
  • Coriander leaves(finely chopped) 4 tbl spn
  • Ginger 1tsp (finely chopped)
  • Tomato 1 small(finely chopped)
  • Salt to taste
  • Oil to fry

Beat 1 egg at a time. Divide all other ingredients in four parts and add 1 whipped egg to each part. Pour out the mixture in the centre of the paratha.


Fold from all four sides to cover the egg mixture and give the paratha a square shape. Add oil in a pan and shallow fry the parathas.

Your paratha is ready. With the sharp end of spatula you can divide the patatha in 4 equal parts.
Serve it with kosha mangsho (Recipe coming soon 😉 ).



  • Eggs 4
  • Potatoes 2 (large) boiled and mashed
  • Onion 1 (small,finely chopped)
  • Ginger garlic paste 1 tbl spn
  • Turmeric powder 1/2 tsp
  • Chili powder 1 tsp
  • Coriander powder 1 tsp
  • Cumin powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Oil 1 tbl spn
  • Salt to taste

Boil potatoes with 1 tsp of salt,mash and keep aside.
Heat oil in a wok and add onions. As the onions are light pink,add ginger garlic paste and fry for 1 minute. Add turmeric powder,chili powder,coriander and cumin powder. Sprinkle some water and fry for 1 minute. Add mashed potatoes and mix well with the masala. Sprinkle garam masala powder and fry till it is totally dry and slightly fried (golden colored). Remove from heat and keep aside.
Beat an egg with pinch of salt and keep aside.
Spread 1/4 part of the potato mix at the centre of the roundels,top it with beaten egg and fold the paratha.


Add oil in a pan,shallow fry.


Your mughlai paratha is ready. Serve hot with kosha mangsho (mutton ) or any chutney (dip) or sauce of your choice.




  • Potato 2 (boiled and mashed)
  • Chicken keema (minced) 325 gms
  • Onion 1 big,chopped
  • Tomato 1 (chopped)
  • Green chili 2
  • Coriander powder 1 tbl spn
  • Turmeric powder 1/2 tsp
  • Chili powder 1tsp
  • Garam masala powder 1/2 tsp
  • Ginger garlic paste 1 tbl spn
  • Vinegar 1 tsp
  • Eggs 8
  • Oil 2tbl spn(for chicken masala)
  • Oil to deep fry
  • salt to taste


Marinate minced chicken  with vinegar, 1/2 tsp salt,chili powder,turmeric powder. coriander powder, ginger garlic paste for at least 30 minutes.

In a wok add 3 tbl spn of oil, onions and some salt. Fry till the onions are browned.

Add marinated chicken, tomato and fry till chicken is boiled and the water evaporates. Add mashed potato ,mix well and fry for another 3 minutes. Add garam masala powder and keep aside.IMG-20150616-WA0019Beat 2 eggs at a time with little salt and keep aside.
To fill the parathas,divide chicken masala in four parts and pour each part in the centre of the paratha. Top with half of the egg mixture and carefully fold so that it is totally sealed.
Now heat oil in a wok,add oil and deep fry this paratha .While frying add the rest half of egg mixture. This will make your paratha look even better and more appetizing with the crispy egg glorifying it.

Take it out on a paper towel to soak the excess oil.
Serve hot with onion rings, sauce or coriander-mint chutney.

I know it seems long but it really isn’t. In fact it’s one of the simplest recipes you’ll come across. Feel free to experiment with any kind of meat and come up with your own Mughlai Paratha. When you do, don’t forget to let us know about your version.. Happy Cooking folks! 🙂




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