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Mughlai Paratha

Souvik Mukherjee
30 minutes
Prep Time
90 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • West Bengal
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. For the Dough :
  2. Maida (All Purpose Flour) 3 Cups
  3. Salt a pinch
  4. Refined Oil 3 Tbsp
  5. Warm water (As required for kneading a soft dough)
  6. For the Parathas:
  7. Oil for shallow frying
  8. Eggs 4
  9. Chopped Onions 1/4 Cup
  10. Chopped Green Chillies 2
  11. For the Keema Filling:
  12. Minced Mutton 250 gms
  13. Onion 1 Large (Cut into slices)
  14. Green Chillies 1
  15. Ginger garlic paste 1 tbsp
  16. Cumin Powder 1/2 tsp
  17. Coriander powder 1/2 tsp
  18. Garlic Cloves 3-4 (Minced)
  19. Garam masala powder 1/4 tsp
  20. Turmeric 1/8 tsp
  21. Salt to taste
  22. Chopped Coriander Leaves 1/8 cup
  23. Red chilli powder 1/4 tsp
  24. Refined Oil 3 tbsp
  25. For the Dry Potato Sabji:
  26. 4 Potatoes (Large)
  27. Green Chillies 2 (Finely Chopped)
  28. Ginger Paste 1 tsp
  29. Black pepper powder 1/2 tsp
  30. Red chilli powder 1/2 tsp
  31. Cumin powder 1 tsp
  32. Turmeric powder 1/4 tsp
  33. Salt to taste
  34. 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

Reviews (15)  

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Sankari Ray
Sankari Ray   Mar-27-2018

Atleast One egg needs for one paratha

Arunava Pramanick
Arunava Pramanick   Feb-21-2018

Pagol :kissing_heart::kissing_heart:

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