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Bengali Mughlai Parantha

Rohini Gupta
20 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Bengali Mughlai Parantha RECIPE

Spicy parantha with egg filling

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • West Bengal
  • Shallow fry
  • Main Dish
  • Low Fat

Ingredients Serving: 2

  1. All purpose flour- half kg
  2. White oil half litre
  3. Finely chopped onion 1 cup
  4. Finely chopped green chillies 2 to 3
  5. Finely chopped coriander 1 cup
  6. Red chilli powder 1 teaspoon
  7. Aamchur powder 1 teaspoon
  8. Salt
  9. Finely chopped garlic and ginger 2 teaspoons


  1. Take a bowl add Maida.Put oil in the Maida about 4 tablespoon.Add salt. Knead the dough so that it becomes soft. Set aside for 10 to 15 minutes.
  2. In a bowl take 2 eggs, add onion, green chillies, coriander, chopped ginger, garlic. Add salt, aamchur powder and red chilli powder. Beat it.
  3. Divide the dough in four halves. Make a ball of the dough and roll it with oil. Now add the egg in between and fold it from four sides.
  4. Heat rest of the oil in a deep frying pan.Add the parantha. Fry the parantha in low flame till golden brown. Serve with aloo ki sabzi, ketchup and cucumber and onion salad.

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Mini Bhatia
Mini Bhatia   Aug-10-2017


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