Mughlai Parathaby Souvik MukherjeeCreated on Feb 28th

  • Mughlai Paratha, How to make Mughlai Paratha
  • Mughlai Paratha, How to make Mughlai Paratha
Mughlai Parathaby Souvik Mukherjee
  • Prep Time30mins
  • Cook Time90mins
  • Serves4People

Video for key ingredients

  • How to make Garam Masala

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


  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
    comment 2
    Reena Andavarapu 8 months ago


    comment 2
    najma sheikh 10 months ago

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

    comment 2
    Rita Lahiri 10 months ago

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

    comment 2
    Honey Kaur 10 months ago


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