Mughlai Murgh Parathas

Sonia Shringarpure
Sonia Shringarpure|
Last updated on Jan 11th
Mughlai Paratha became a popular street food item of Kolkata which was introduced during the Mughal Empire. It is a soft fried flatbread with stuffing of keema (minced meat), egg, and onions
  • Prep Time15Minutes
  • Cooking Time90Minutes
  • Serves8people

Recipe Ingredients

  • 500g Chicken minced
  • 1 large onion chopped finely
  • 2 tomatoes deseeded and chopped finely
  • 3-4 green chilies chopped finely
  • 6-8 finely minced garlic cloves
  • 1" ginger grated or minced
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp coriander-cumin powder
  • Handful of chopped coriander leaves
  • Salt to taste
  • Oil as per requirement
  • 1/2 cup chopped onions
  • 1/4 tsp red chili powder
  • 2 Eggs (or more)
  • Whole wheat flour dough

Recipe Preparation

  1. Wash chicken mince and drain thoroughly.
  2. Heat oil in skillet. Add ginger, garlic, and green chilies. Sauté for few seconds.
  3. Add red chili powder, coriander powder, garam masala powder, and salt. Sauté.
  4. Add immediately chicken mince and keep stirring to blend all masala thoroughly into the mince.
  5. Cook till oil starts leaving pan. Add tomatoes and cook till tomatoes are softened and mushy.
  6. Meanwhile, in another skillet, heat oil and add coriander leaves. Sauté and immediately add onions. Cook till onions are browned.
  7. Combine the onions with mince and adjust any seasoning. Let the moisture in the mince evaporate. Switch off gas and cool down.
  8. Beat eggs with little salt and chopped coriander leaves.
  9. Heat a thick bottomed tawa/pan. Keep flame low. With a pastry brush, spread oil on the tawa.
  10. Combine chopped onions with 1/4 tsp red chili powder.
  11. Take a big piece of dough and roll out large disc. Place it carefully on tawa/skillet.
  12. Spoon the egg on the paratha and spread it out.
  13. Place few spoons of mince in the center of the paratha and add chopped onions.
  14. Quickly start folding the paratha from the edges making sure they overlap a bit to form a triangle.
  15. Increase flame to medium and fry the paratha both sides till golden brown adding little oil as per requirement while frying.
  16. Remove paratha from the tawa/skillet. Cool till its warm and cut in pieces for easy packing and handling for the lunchbox.
My Tip: To save on time, the onions were fried separately but they can be fried prior to adding meat in the same pan.