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Mughlai Paratha....

Uma Sarkar
30 minutes
Prep Time
5 minutes
Cook Time
3 People
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ABOUT Mughlai Paratha.... RECIPE

I donot know the origin of this dish but it is a special item in West Bengal. Generally it is stuffed with egg , onionand green chilly but cooked keema curry also can be added along with it. Today I have made chicken keema egg Mughlai Paratha ..

Recipe Tags

  • Non-veg
  • Medium
  • Tiffin Recipes
  • West Bengal
  • Frying
  • Breakfast and Brunch
  • High Fibre

Ingredients Serving: 3

  1. Maida - 2 cup
  2. Salt - 1/4 tsp
  3. Water as per requirement
  4. Oil -1/4 tbsp
  5. Egg - 6nos
  6. Chopped onion - 1 cup
  7. Chopped green chilly - 1/2 tbsp
  8. Chopped ginger- 1/2 tbsp
  9. Chopped coriander- 1 tbsp
  10. Cooked keema (dry) - 2 cups ( optional)


  1. Preparation slightly different.
  2. Dough is made with Maida, salt and water and divided into 6 big size balls ( for one paratha) and oil is smeared on each balls.
  3. Cover with wet cloth and rest for 20 minutes.
  4. Mix well cooked keema( optional), eggs, onion and other ingradiants .
  5. Take one maida ball and initially rolled with rolling pin and afterwards stretch by hand to make thin .
  6. Pour 2 tbsp egg stuffing mixture in the middle and close it in the shape of an envelope.
  7. Carefully put on the hot tawa and fry the both sides till brown.
  8. Serve hot with sauce, aloo curry (optional) and salad.

Reviews (2)  

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Anil Aggarwal
Anil Aggarwal   Feb-05-2018


Maithili Iyer
Maithili Iyer   Jan-16-2018

Excellent recipe.

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