A quintessential Bengali street food, Moghlai Paratha is a crispy, pan-fried bread envelope filled with a savory mixture of spiced minced meat and a whole egg. This indulgent and hearty dish is a culinary masterpiece, perfect for a special brunch or a satisfying dinner.
Prep25 min
Cook25 min
Servings4
Serving size: 1 serving
562cal
24gprotein
52gcarbs
28g
Ingredients
2 cup Maida (All-purpose flour)
2 tbsp Oil (For the dough)
1.25 tsp Salt (Divided use)
0.5 cup Water (For kneading, as needed)
250 g Mutton Keema (Minced mutton)
1 piece Onion (Medium, finely chopped and divided)
Tender baby potatoes simmered in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This comforting dish has a signature hint of sweetness and pairs perfectly with luchis or parathas.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Moghlai Paratha, Bengali Aloor Dum and Kachumber Salad
Crispy Moglai Porota with aromatic Aloor Dum – a soul-satisfying, energy-giving meal, perfectly spiced!
This bengali dish is perfect for breakfast. With 857.3000000000001 calories and 32.01g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Garam Masala
4 piece Egg (Large)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 2 tbsp of oil, and 0.5 tsp of salt. Rub the oil into the flour with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be elastic but not sticky.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps in rolling it thin.
2
Cook the Keema Filling
Heat 2 tbsp of oil in a pan over medium heat. Add half of the finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the mutton keema, turmeric powder, red chili powder, and the remaining 0.75 tsp of salt. Mix well, breaking up any lumps with a spatula.
Cook the keema for 10-12 minutes, stirring occasionally, until it is browned and fully cooked.
Stir in the garam masala and 1 tbsp of chopped coriander leaves. Cook for one more minute, then turn off the heat. Allow the filling to cool down completely.
3
Assemble the Paratha
Divide the rested dough into 4 equal balls. Lightly oil your work surface.
Take one dough ball and roll it out as thinly as possible into a large rectangle or square, approximately 8-10 inches wide. The dough should be almost translucent.
In the center of the rolled dough, spread 2-3 tablespoons of the cooled keema filling, leaving a border of about 2-3 inches on all sides.
Create a small well in the center of the keema and carefully crack one egg into it.
Sprinkle a pinch of the remaining raw chopped onion, green chili, and coriander leaves over the egg.
Gently fold the sides of the dough over the filling to form a sealed square envelope. Press the edges lightly to seal.
4
Fry the Moghlai Paratha
Heat about 1 cup of oil in a wide, flat-bottomed pan or skillet over medium heat for shallow frying. The oil should be hot but not smoking.
Carefully slide the assembled paratha, seam-side down, into the hot oil.
Fry for 3-4 minutes on the first side, spooning hot oil over the top to help it puff up. The base should be golden brown and crisp.
Gently flip the paratha and fry for another 3-4 minutes on the other side until it's evenly golden brown and the egg inside is cooked through.
Remove the paratha with a slotted spatula and place it on a wire rack to drain excess oil. This keeps it crispy.
Repeat the process for the remaining parathas.
5
Serve
Cut the hot Moghlai Paratha into four smaller squares or triangles.
Serve immediately with a side of Alur Dom (Bengali potato curry), kasundi (mustard sauce), and a simple onion-cucumber salad.
248cal
6gprotein
40gcarbs
9gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tsp Salt (For boiling potatoes)
0.5 cup Mustard Oil (For shallow frying potatoes)
1 pc Bay Leaf
2 pcs Dried Red Chilli (Whole, dried)
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
4 pcs Cloves
300 g Onion (Approx. 2 medium onions, made into a fine paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
400 g Tomato (Approx. 2 large ripe tomatoes, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust for desired color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 cup Curd (Plain, full-fat yogurt, whisked until smooth)
1 tsp Sugar (A key ingredient for authentic Bengali taste)
1.5 cup Hot Water
0.5 tsp Garam Masala Powder
1 tsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover them and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
Drain the potatoes, let them cool slightly, and then peel off the skins.
Using a fork or toothpick, prick each potato multiple times all over. This is a crucial step to allow the gravy to penetrate.
2
Shallow Fry the Potatoes
Heat 1/2 cup of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking.
Carefully slide in the boiled and pricked potatoes. Fry them, turning occasionally, for 6-8 minutes until they are golden brown and have a light, crisp crust.
Remove the potatoes with a slotted spoon and set them aside on a plate.
3
Temper the Spices (Tadka)
Remove the excess oil from the pan, leaving about 3 tbsp. Reheat the oil on medium heat.
