Mughlai Paratha | How to make Mughlai Paratha
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.
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
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