Mughlai paratha is a popular Bengali street food originated from Kolkata, West Bengal, India.

Ingredients-Kolkata Style Mughlai Paratha

(For Dough)

  • Maida: 500 Grams 
  • Salt-One-Two Teaspoon
  • Oil-Half Cup 
  • Water-As per your requirement 

(For Stuffing)

  • Chopped Onion-Three Big 
  • Chopped-One Teaspoon
  • Chopped Coriander Leaves
  • Salt to taste
  • 2 green chiles, chopped
  • 1/2 tsp black pepper

How to prepare Kolkata Style Mughlai Paratha

  1. First, make the dough. combine flour, salt and oil together. Give a mix very well till it resembles fine bread crumbs. This will ensure the flakiness of the paratha. Then put warm water little by little and knead it. We need semi-soft, stretchy and pliable dough so that you can able to roll out thin.
  2. Once you knead it well, smear little oil on the surface of the dough. Cover with a damp cloth to prevent drying out the surface. Keep it aside for half an hour
  3. Now let’s prepare inner stuffing/ filling. In a bowl, put chopped onion, coriander leaves, minced garlic, eggs, green chillies, pepper and salt.
  4. Beat well and it’s ready. After resting the dough for 30 minutes, knead it again. Now take a ball out of this dough. Roll with the help of some flour.
  5. Keep rolling out as thin as possible but not paper thin, else it will not hold the stuffing well. Put the egg stuffing in the middle. Spread little.
  6. Now fold two opposite sides towards the centre. (Please watch the video above)Similarly, fold another two ends so that it completely closed the filling inside. 
  7. Make sure no filling has come out. Gently slide the paratha. Cook on low flame else inner egg filling will remain undercooked.
  8. Splash the oil gently from sides on the Mughlai paratha. This way it will get enough oil to cook.
  9. Cook until both sides turn to a nice and golden brown.
  10. Once done, take out on a paper towel.
  11. Serve Mughlai paratha with spicy potato curry or tomato ketchup/mustard sauce.

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