A legendary street food from Kolkata, Mughlai Paratha is a crispy, flaky, shallow-fried bread parcel filled with a savory mixture of egg, onions, and spices. This indulgent and satisfying dish offers a delightful textural contrast between the crunchy exterior and the soft, flavorful filling, often served with a simple potato curry and salad.
Prep30 min
Cook25 min
Servings4
Serving size: 1 paratha
523cal
13gprotein
53gcarbs
28g
Ingredients
2 cup Maida
2 tbsp Ghee (Melted, for the dough)
0.5 tsp Sugar (Helps with browning)
1 tsp Salt (Divided for dough and filling)
0.75 cup Lukewarm Water (Adjust as needed for dough consistency)
4 large Eggs
1 medium Onion (Finely chopped)
2 count Green Chillies (Finely chopped, adjust to taste)
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 Mughlai Paratha, Bengali Aloor Dum and Kachumber Salad
Crispy Mughlai Paratha with perfectly spiced aloor dum & fresh salad. An energy-giving comfort food!
This bengali dish is perfect for dinner. With 820.1899999999999 calories and 21.36g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Ginger Paste
0.5 tsp Garlic Paste
0.25 tsp Turmeric Powder
0.25 tsp Black Pepper Powder (Freshly ground is recommended)
1.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 2 tbsp melted ghee, sugar, and 0.5 tsp of salt. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water while kneading. Knead for 8-10 minutes until you have a soft, smooth, and pliable dough. It should be elastic but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This step is crucial for developing gluten, making the dough easy to roll out thinly.
2
Prepare the Egg Filling
While the dough rests, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
Add the finely chopped onion, green chillies, coriander leaves, ginger paste, garlic paste, turmeric powder, black pepper powder, and the remaining 0.5 tsp of salt to the eggs.
Mix everything together until thoroughly combined. Set this mixture aside.
3
Assemble the Parathas
After the dough has rested, divide it into 4 equal portions and roll each into a smooth ball.
Lightly oil your work surface. Take one dough ball and roll it out into a very thin rectangle or square, approximately 10x10 inches. The key is to roll it as thinly as possible without tearing, until it's almost translucent.
Pour one-fourth of the prepared egg mixture into the center of the rolled-out dough.
Carefully fold the dough like an envelope. First, fold one side over the filling towards the center. Then, fold the opposite side over it. Finally, fold the top and bottom ends to create a sealed square parcel. Gently press the edges to ensure it's completely sealed.
4
Shallow Fry the Parathas
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, the oil is at the right temperature.
Carefully slide one assembled paratha into the hot oil, seam-side down. Be cautious of oil splatters.
Fry for 3-5 minutes on the first side, until it turns golden brown and puffs up. You can gently spoon hot oil over the top surface to aid in cooking.
Using a wide spatula, carefully flip the paratha and fry for another 3-4 minutes on the other side until it's golden brown and crispy all over.
Once cooked, remove the paratha with a slotted spoon and place it on a wire rack to drain any excess oil. This helps maintain its crispiness.
5
Serve Hot
Repeat the assembly and frying process for the remaining dough balls and filling.
Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into smaller squares or triangles for easy serving.
Serve immediately with traditional accompaniments like 'Alur Torkari' (Bengali potato curry), a simple cucumber-onion salad, and tomato ketchup or kasundi (Bengali mustard sauce).
250cal
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.
