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Mughlai Paratha

saman zuberi
10 minutes
Prep Time
15 minutes
Cook Time
3 People
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ABOUT Mughlai Paratha RECIPE

In Bengal, on the streets you can find this mughlai paratha.This dish of mughals is very very delicious as you get lost in its taste.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Shallow fry
  • Breakfast and Brunch

Ingredients Serving: 3

  1. 2 cups maida or all purpose flour
  2. 2 tbs atta or chapati flour
  3. 200 gms Minced chicken
  4. 1/2 cup paneer(cumbled)
  5. 1 potato cut into cubes
  6. 1 egg(beaten)
  7. salt to taste
  8. 4 tbsp oil
  9. 1 tsp ginger garlic paste
  10. 1 onion chopped
  11. 1 Tomato, chopped
  12. A pinch of haldi
  13. 1 tsp red chilli powder
  14. 1 tsp coriander powder
  15. 1 tsp cumin powder
  16. 1 tsp garam masala
  17. Enough water for kneading n 1/4 cup water extra


  2. In a bowl add both the flours,1tbsp oil n salt.Add water n knead it into a dough (medium soft).
  3. Keep aside wrapped in a cling sheet for atleast 30 min.
  5. Heat 1 tbsp oil in a pan.Add chopped onion n fry till translucent.
  6. Next add ginger garlic paste and all the powdered spices and salt.
  7. Saute it till the oil starts to separate.
  8. Add minced chicken, paneer to it.Add 1/4 cup water.Cover the lid and allow it to cook.
  9. When it is cooked,saute it n make sure that all the water dries up.
  10. Heat a pan.
  11. To make paratha take the dough, make a ball n roll it in a round shape like chapati.
  12. Place chapati on the heated pan n cook it a little from one side.
  13. Now take that chapati and brush it with the beaten egg on the side which is not cooked.
  14. Next place a filling in the centre in rectangular form.
  15. Now fold paratha from all sides to make a rectangular shape.
  16. Repeat these steps with the rest of the dough and filling.
  17. Then heat oil in a pan for shallow frying.
  18. Place the folded parathas in a pan n cook from both the sides till it is golden brown in colour.
  19. Your mughlai paratha is ready to be sieved.

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