The Mughlai Paratha is a standout, with its crispy, golden exterior and flavorful filling of spiced eggs, onions, and sometimes minced meat. If you’re craving something hearty and satisfying, this dish is a great option.
Ingredients Required:
- For the Dough:2 cups all-purpose flour (maida)1/2 teaspoon salt1 tablespoon oilWater as needed
- For the Egg Stuffing- 2 eggs
- 1 tablespoon chopped onion
- 1 teaspoon chopped green chillies1/3 teaspoon salt
- 1/3 teaspoon red chilli powder
- For the Chicken Stuffing100g boneless chicken
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander-cumin powder
- 1 tablespoon tomato ketchup
- Salt to taste 2 tablespoons
- chopped coriander leaves
Steps to make Kolkata-Style Mughlai Paratha at Home
1. Make the Dough Perfect: The base of a Mughlai paratha lies in its paratha itself. Use a mix of maida (all-purpose flour) and a little bit of atta for balance. Add a spoonful of oil or ghee while kneading, and let the dough rest for at least 30 minutes. This will make sure your homemade paratha turns out soft enough to fold yet remains crispy when fried.
2. Get the Right Filling: Traditional Mughlai paratha filling usually has beaten eggs, minced chicken or mutton along with chopped onions, green chillies, and a handful of coriander. The point here is to keep the mixture light and well-seasoned so it cooks evenly inside the paratha. Too much stuffing will make the folding tough, and too little will leave it flat
3. Learn How To Fold: Unlike regular stuffed parathas, Mughlai parathas are folded into a pocket like a parcel. Roll the dough thin, place the filling in the centre, and fold from all sides, sealing the edges. This technique traps the steam inside, cooking the filling beautifully. Don’t stress if the shape isn’t perfect; it’s the layers and crispness that count more than a perfect sphere here.
4. Fry With Patience: The frying is what gives a Mughlai paratha its golden, flaky texture. Heat enough oil or ghee in a flat pan and shallow-fry on medium flame. Too hot, and the outside will burn while the inside stays raw, too low, and it will turn greasy. Flip carefully until both sides are crisp and golden-brown. This slow, even frying is the real secret behind that irresistible crunch.
5. Serve Street-Style: No Mughlai paratha is complete without its classic sides! Spicy potato curry, a tangy onion salad, and ketchup or chutney. If you want the real deal, serve it hot off the pan with these add-ons for the Kolkata vibe. Trust us, you won’t miss your favourite street vendor once you make Mughlai paratha like this!
Is Mughlai Paratha Healthy?
Not really. Mughlai paratha, in its traditional form, is not typically considered a healthy option due to its high fat content from deep-frying and the use of refined flour (maida), which can cause blood sugar spikes. This makes it less suitable for individuals with diabetes or heart conditions. However, a healthier alternative can be created by substituting maida with whole wheat flour and reducing oil usage, potentially making it a more balanced and nutritious option.
What To Eat With Mughlai Paratha?
Mughlai paratha pairs perfectly with spicy potato curry or aloo matar curry, but it’s also delicious with a variety of other gravy-based curries, such as paneer or mixed vegetable curry. So, make Mughlai paratha at home with these simple tips.
