Table of Contents
Who doesn't want to have a hearty and filling dish for dinner that not only fills your tummy but also satisfies your taste buds. If you are looking for something flavourful to surprise your family this weekend, the Mughlai Paratha from the Bengali cuisine is the right choice for you. Known for its rich flavours and versatility, it is known for its flaky texture and yummy filling.
Also Read: This Bengali Sweet Made With Special Jaggery Was Alia Bhatt's Favourite Pregnancy Binge, Recipe Inside
Created in Kolkata and Bangladesh, it’s a popular street food in these regions. Unlike regular parathas, it is loved for its unique preparation. The dough is folded carefully, making sure all four corners meet at the center, locking in the delicious stuffing.
It’s then shallow- or deep-fried in oil or ghee, creating a crisp and golden exterior. Traditionally, minced chicken or mutton paired with egg made the ideal stuffing. However, vegetarian variations are also available. Mughlai Paratha pairs perfectly with dishes like aloo tarkari, raita and even tomato Ketchup.
Mughlai Paratha Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon oil
- 2 eggs
- ½ teaspoon green chili, finely chopped
- ½ onion, finely chopped
- ½ tomato, finely chopped
- 1 tablespoon fresh coriander leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon red chili powder
- 100 ml water
- Oil for deep frying
Method
- In a mixing bowl, combine the flour with 1 tablespoon of oil. Mix thoroughly until the oil is evenly incorporated.
- Gradually add water and knead the mixture into a soft dough. Cover and let it rest for 15 minutes.
- In a bowl, crack the eggs and whisk them well. Add the chopped onion, green chili, tomato, coriander, salt, and red chilli powder. Mix thoroughly to combine.
- Divide the rested dough into four equal portions. Roll each portion into a thin, round disk, similar to a chapati.
- Place 1 tablespoon of the egg mixture in the center of the rolled dough.
- Carefully fold the dough from all four sides to form a square, ensuring the filling is completely sealed inside.
- Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the folded paratha into the pan. Fry until golden and crispy on both sides, turning occasionally.
- Remove and drain on paper towels to remove excess oil. Enjoy the Mughlai Paratha hot with tomato sauce, chutney or a side of your choice.