Moghlai Paratha
This Kolkata favorite wraps a soft, stretchy dough around a spiced egg and minced meat filling, then cooks until crisp and golden outside while staying rich and tender in the center.
For 4 servings
- knead · ~15 min
Knead the dough.
1.Add all-purpose flour and 1 pinch salt to a mixing bowl.2.Add 1 egg, 2 tbsp oil, and water little by little to make a soft dough.3.Knead for 5 to 6 minutes until smooth and stretchy.4.Rub a few drops of oil over the dough, cover, and set aside.TIPA softer dough gives the paratha its thin, flaky outer layer. - saute · ~12 min
Cook the meat filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion, green chili, ginger, and garlic. Cook until the onion softens, about 4 minutes.3.Add ground chicken, black pepper, garam masala, and 0.25 tsp salt.4.Cook, breaking up the meat, until dry and fully cooked, about 6 to 8 minutes.5.Turn off the heat and mix in coriander leaves.TIPKeep the filling fairly dry so the paratha seals well and crisps up in the pan. - mix · ~2 min
Prepare the egg mixture.
1.Crack the remaining 4 eggs into a bowl.2.Add the remaining 0.25 tsp salt.3.Beat well until smooth. - assemble · ~10 min
Roll and fill the parathas.
1.Divide the dough into 4 equal balls.2.Roll one ball on a lightly oiled surface into a very thin square or rectangle.3.Spoon one-fourth of the cooked chicken filling into the center.4.Pour about one-fourth of the beaten egg mixture over the filling.5.Fold all four sides inward to make a sealed parcel.TIPWork with one paratha at a time after adding the egg so the filling does not leak. - fry · ~30 min
Cook the parathas until golden.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Carefully place one filled paratha seam-side down in the pan.3.Cook until the bottom is golden and crisp, about 3 to 4 minutes.4.Flip gently and cook the other side until golden and the egg inside is set, about 3 to 4 minutes.5.Repeat with the remaining parathas, using the remaining oil.TIPUse medium heat so the dough cooks through before the outside gets too dark. - serve
Rest briefly and serve hot.
Let the parathas sit for 2 minutes, then cut into halves or quarters and serve while the crust is still crisp.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough fully before rolling so it stretches paper-thin without springing back.
- 2Cook the chicken mixture until almost dry; any excess moisture makes the parcel leak and turn soggy.
- 3Finely chop onion and chili so the filling spreads evenly and the folds seal neatly.
- 4Roll on a lightly oiled surface, not a floured one, to keep the outer crust from turning dusty in the pan.
- 5After pouring in the beaten egg, fold and transfer to the pan immediately before the liquid can seep out.
- 6Start seam-side down to lock the parcel shut before flipping.
- 7Keep the heat at medium; too hot burns the outside before the inner egg sets properly.
- 8Rest the fried paratha for 2 minutes before cutting so the egg filling settles instead of running out.
Adapt it for your goals.
Mutton-keema
Swap the ground chicken for mutton keema for a richer, more traditional Mughlai-style filling with deeper flavor.
vegetarianVegetarian
Replace chicken with a dry paneer, potato, or soy granule filling; keep it well-seasoned and moisture-free for easy sealing.
extra spicyExtra-spicy
Add more green chili and a little extra black pepper for a sharper heat that balances the rich egg center.
low oilLow-oil
Use less oil and cook on a well-heated nonstick pan; the crust will be a bit less decadent but still crisp.
Why this is on our healthy list.
Protein-Rich Filling
Eggs and ground chicken make this paratha especially satisfying and help turn it into a more substantial meal.
Aromatics With Digestive Value
Ginger, garlic, onion, and green chili add more than flavor, bringing traditional digestive and warming qualities to the dish.
Fresh Herb Boost
Coriander leaves add freshness and plant compounds that lighten the richness of the eggs and fried dough.
Frequently asked questions
The filling is usually too wet, the dough was not rolled evenly, or the parcel sat too long after adding egg. Keep the chicken dry and cook immediately after folding.
