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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.
Prepare the Dough
Cook the Keema Filling
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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 563.84 calories per serving with 24.08g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
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Assemble the Paratha
Fry the Moghlai Paratha
Serve
Replace the mutton keema with crumbled paneer, mashed potatoes, or a mixture of finely chopped vegetables like carrots, beans, and peas.
Use minced chicken instead of mutton for a lighter version. The cooking time for the filling might be slightly shorter.
For a richer paratha, beat two eggs with the raw onions and chilies and pour it over the keema filling before folding.
Use a 50/50 mix of maida and whole wheat flour (atta) for the dough to add more fiber. You can also pan-fry with less oil instead of shallow frying.
The combination of minced mutton and egg provides a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The carbohydrates from the flour and the fats from the oil and meat offer a dense source of energy, making it a very filling and satisfying meal.
Mutton is a good source of heme iron, which is easily absorbed by the body and helps prevent anemia. Both mutton and eggs are rich in B-vitamins, particularly B12, which is crucial for nerve function and red blood cell formation.
A single homemade Moghlai Paratha contains approximately 550-650 calories, depending on the amount of oil used for frying and the type of meat. It's a calorie-dense dish best enjoyed as an occasional treat.
Moghlai Paratha is an indulgent dish and not considered a healthy, everyday meal due to its high content of refined flour and fat from shallow frying. However, it provides a good amount of protein from the meat and egg.
Yes, you can use whole wheat flour or a mix of whole wheat and all-purpose flour. The texture will be denser and less flaky than the traditional version, but it will be more nutritious.
Store leftover Moghlai Paratha in an airtight container in the refrigerator for up to 2 days. To reheat, place it on a hot tawa or pan over low heat for a few minutes on each side, or heat it in an air fryer or oven at 180°C (350°F) for 5-7 minutes to regain its crispiness.
Traditionally, it is served with Alur Dom (a spicy Bengali potato curry), a tangy mustard sauce called Kasundi, and a simple salad of sliced onions, cucumbers, and green chilies.
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