Mughlai Paratha | How to make Mughlai Paratha

By Souvik Mukherjee  |  28th Feb 2016  |  
4.8 from 12 reviews Rate It!
  • Mughlai Paratha, How to make Mughlai Paratha
Mughlai Parathaby Souvik Mukherjee
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About Mughlai Paratha Recipe

Kolkata, a paradise for street food lovers. A place which is highly influenced by the Mughlai Cuisine. Loads of Mughlai food from Mutton Chaap to Mughlai Paratha are adapted from the Mughlai Cuisine and suited to the Bengali palate. Mughlai paratha is a famous street food across Kolkata that I grew up having. It is found almost everywhere from outside railway stations to marketplaces to the street kiosks below the offices or big restaurants. A very popular and delicious street food that I am crazy about. Now with the growth of the multi national food chain this old story of Mughlai Paratha is gradually fading off. So finally I thought to give it a try at home and re-ignite the old flame.

Mughlai Paratha is an authentic dish which is perfect to serve on all occasions. The Mughlai Paratha is delicious and has an amazing aroma. Mughlai Paratha by Souvik Mukherjee will help you to prepare the perfect Mughlai Paratha in your kitchen at home. Mughlai Paratha needs 30 minutes for the preparation and 90 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mughlai Paratha. This makes it easy to learn how to make the delicious Mughlai Paratha. In case you have any questions on how to make the Mughlai Paratha you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Souvik Mukherjee. Mughlai Paratha will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mughlai Paratha

Ingredients to make Mughlai Paratha

  • For the Dough :
  • Maida (All Purpose Flour) 3 Cups
  • Salt a pinch
  • Refined Oil 3 Tbsp
  • Warm water (As required for kneading a soft dough)
  • For the Parathas:
  • Oil for shallow frying
  • Eggs 4
  • Chopped Onions 1/4 Cup
  • Chopped Green Chillies 2
  • For the Keema Filling:
  • Minced Mutton 250 gms
  • Onion 1 Large (Cut into slices)
  • Green Chillies 1
  • Ginger garlic paste 1 tbsp
  • Cumin Powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Garlic Cloves 3-4 (Minced)
  • Garam masala powder 1/4 tsp
  • Turmeric 1/8 tsp
  • Salt to taste
  • Chopped Coriander Leaves 1/8 cup
  • Red chilli powder 1/4 tsp
  • Refined Oil 3 tbsp
  • For the Dry Potato Sabji:
  • 4 Potatoes (Large)
  • Green Chillies 2 (Finely Chopped)
  • Ginger Paste 1 tsp
  • Black pepper powder 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Cumin powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Salt to taste
  • Refined Oil 2 tbsp

How to make Mughlai Paratha

  1. For the dough:
  2. Take maida, salt and oil and mix it well till the texture resembles bread crumbs. Now add warm water and knead to make a soft dough.
  3. Cover with a damp cloth and keep aside.
  4. For the Keema Filling:
  5. Take oil in a wok and saute onions till soft. Add ginger garlic paste and stir till the raw smell goes away.
  6. Add the chopped green chilli and the spices and fry till the spices get cooked.
  7. Add the minced mutton (or keema) and cook on a low flame till it is soft.
  8. Add coriander leaves and minced garlic and mix well. Fry for another 2-3 minutes.
  9. Keep aside for the Keema to cool down.
  10. For the Dry Potato Sabji:
  11. Peel the potatoes and cut them into cubes.
  12. Now heat oil in a wok and fry the potatoes till light golden brown in colour.
  13. Add the ginger paste, green chillies, cumin powder, red chilli powder, black pepper powder and salt and mix well till the spices get cooked.
  14. Now add water enough to cover the potatoes and cook covered on low flame till the potatoes are soft.
  15. Dry out excessive water to make a dry sabji.
  16. For the Parathas:
  17. Make 8 Equal Sized Balls from the dough.
  18. With the help of a rolling pin make chapatis.
  19. Beat eggs in a bowl with a little salt.
  20. Apply 1 tsp of the egg mixture on the rolled out chapati.
  21. Spread 1 tbsp Keema on the central area of the chapati in a square shape.
  22. Spread 2 tsp egg mixture on the Keema. Sprinkle chopped onion and green chillies.
  23. Now fold it closing like an envelope firstly from the vertical sides and then from the horizontal sides making it look like a parcel.
  24. Heat Oil in a pan for shallow frying. When hot reduce flame to medium. Fry the parcel turning over after one side is done (Approx 3-4 Mins). Drain on a paper towel to soak excessive oil.
  25. Repeat the steps for the left over dough.
  26. Serve hot with the dry potato sabji

Reviews for Mughlai Paratha (12)

Sahana Sanyal4 months ago


Sriparna Roya year ago


kavita kochhara year ago


Reena Andavarapua year ago


najma sheikh2 years ago

we call it beda roti and more egg will be required coz it wil only seal the parcel

Jennifer Guy2 years ago


Rita Lahiri2 years ago

nice but don't you think only three tsp egg is very less?

Arusha Paul2 years ago


Debjani Sahu Banerjee2 years ago


Honey Kaur2 years ago


Dona Dey Sarkar2 years ago


Manisha Makraria2 years ago