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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.
For 4 servings
Prepare the Dough
Prepare the Egg Filling
Assemble the Parathas
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.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 519.08 calories per serving with 13.26g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or snack.
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Shallow Fry the Parathas
Serve Hot
For a non-vegetarian version, add 1/4 cup of cooked, spiced minced meat (chicken or mutton keema) to the egg mixture before filling.
For a vegetarian alternative, replace the egg with a mixture of crumbled paneer, finely chopped onions, green chillies, and spices. Use a little water or milk to bind the filling.
Use a 50/50 mix of maida and whole wheat flour (atta) for the dough. You can also pan-fry with less oil or try baking it in an oven or air fryer, though the texture will be different.
The egg filling makes this dish a significant source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of carbohydrates from the flour and fats from the oil and ghee provides a substantial amount of energy, making it a very filling and satisfying meal.
Ingredients like onions, ginger, garlic, and coriander leaves contribute various vitamins, minerals, and antioxidants to the dish, supporting overall health.
Mughlai Paratha is an indulgent dish and not typically considered 'healthy' due to being made with refined flour (maida) and shallow-fried in oil. It is high in calories, fat, and carbohydrates. However, it does provide protein from the eggs. It's best enjoyed as an occasional treat rather than a daily meal.
A single serving of Mughlai Paratha, as per this recipe, contains approximately 500-550 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the paratha.
The key to a crispy paratha is rolling the dough as thinly as possible until it's almost see-through. Also, ensure your oil is at a consistent medium-hot temperature. Frying on a lower flame will make it oily, and a higher flame will burn it before it gets crispy.
Yes, you can use whole wheat flour or a mix of whole wheat and all-purpose flour. However, using only whole wheat flour will result in a denser, less flaky paratha compared to the traditional version made with maida.
Traditionally, it is served with a light Bengali-style potato curry (Alur Torkari or Aloor Dum), a simple salad of sliced onions and cucumbers, and a side of tomato ketchup or kasundi (Bengali mustard sauce).
Yes, you can prepare the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature for about 30 minutes before rolling.
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