Anda Mughlai Paratha
A famous Bengali street food, this is a crispy, flaky paratha stuffed with a savory mixture of minced meat and egg. Shallow-fried to golden perfection, it's a wonderfully indulgent and satisfying meal.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, sugar, and 0.5 tsp of salt.
- c.Add the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
- d.Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and elastic dough. It should not be sticky.
- e.Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes to an hour.
- 2
Step 2
- a.Cook the Keema Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- d.Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema changes color and is browned.
- e.Stir in the turmeric powder, red chilli powder, garam masala, and 0.5 tsp of salt. Mix well and cook for another 5 minutes until the keema is fully cooked and the mixture is dry.
- f.Remove from heat and let the keema filling cool down completely. This is crucial to prevent the egg from cooking prematurely.
- 3
Step 3
- a.Assemble the Paratha
- b.Divide the rested dough into 4 equal portions. Lightly grease your work surface with oil.
- c.Take one dough ball and roll it out as thinly as possible into a large rectangle or square, approximately 8-10 inches wide. The thinner the dough, the flakier the paratha.
- d.In a small bowl, crack one egg. Add one-fourth of the cooled keema mixture, some chopped green chillies, and coriander leaves. Whisk everything together until well combined.
- e.Pour this egg-keema mixture into the center of the rolled-out dough.
- f.Carefully fold the dough like an envelope. First, fold the top and bottom edges towards the center, slightly overlapping. Then, fold the left and right sides over to form a sealed square parcel. Press the edges gently to seal.
- 4
Step 4
- a.Shallow Fry the Paratha
- b.Heat about 1/2 inch of oil in a wide, flat-bottomed pan or tawa over medium-low heat. The oil should be hot but not smoking.
- c.Very carefully lift the assembled paratha and slide it into the hot oil, seam-side down.
- d.Fry for 4-5 minutes on the first side, spooning hot oil over the top surface. This helps the top layer to start cooking.
- e.Gently flip the paratha and fry for another 4-5 minutes on the other side until it is golden brown, crisp, and puffed up. The low heat ensures the egg inside cooks through without burning the outside.
- f.Once cooked, remove the paratha from the pan and place it on a wire rack or paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Repeat the assembly and frying process for the remaining dough and filling.
- c.Traditionally, the hot Mughlai paratha is cut into smaller squares or triangles before serving.
- d.Serve immediately with kasundi (Bengali mustard sauce), sliced onions, and a simple cucumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the keema filling is completely cool before mixing with the egg to prevent it from scrambling.
- 2Roll the dough as thinly as possible without tearing it. This is the key to a flaky and crisp paratha.
- 3Fry the paratha on a steady medium-low heat. Frying on high heat will brown the outside quickly while leaving the egg inside raw.
- 4Seal the edges of the paratha parcel very well. You can dab a little water on the edges before folding to create a stronger seal.
- 5Do not overcrowd the pan. Fry one paratha at a time to maintain the oil temperature and ensure even cooking.
Adapt it for your goals.
Vegetarian
Replace the mutton keema with 200g of crumbled paneer or a mixture of mashed potatoes, peas, and spices.
Chicken Mughlai ParathaChicken Mughlai Paratha
Substitute the mutton keema with an equal amount of finely minced chicken for a lighter version.
Healthier VersionHealthier Version
Use whole wheat flour (atta) instead of maida for the dough and pan-fry with minimal oil instead of shallow frying for a less indulgent meal.
Double EggDouble Egg
For an even richer paratha, use two eggs per paratha. You may need to make the dough parcels slightly larger to accommodate the extra filling.
Why this is on our healthy list.
Rich in Protein
The combination of egg and mutton keema provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
Source of Energy
With carbohydrates from the flour and fats from the ghee and oil, this paratha is a significant source of energy, making it a very filling and satisfying meal.
Contains Essential Minerals
Mutton is a good source of essential minerals like iron, which is crucial for preventing anemia and maintaining healthy blood, and zinc, which supports a robust immune system.
Frequently asked questions
One Anda Mughlai Paratha contains approximately 600-650 calories, depending on the amount of oil absorbed during frying and the fat content of the keema. It is a calorie-dense and indulgent dish.