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Mughlai Porota ( Moghlai paratha)

Mahek Naaz
20 minutes
Prep Time
20 minutes
Cook Time
1 People
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ABOUT Mughlai Porota ( Moghlai paratha) RECIPE

bengali food

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Frying
  • Snacks

Ingredients Serving: 1

  1. Filling =Egg = 1 piece ( beaten)
  2. onion ( finely diced) 10 grms
  3. 1 green chillies ( finely chopped)
  4. coriander leaves ( finely chopped )
  5. Bread crumbs
  6. salt to taste
  7. Black pepper powder 1 pinch
  8. Red Chilli Powder 1/2 teaspoon
  9. oil for frying 300 ml
  10. papper cron powder
  11. Dough = flour 2 cup
  12. salt
  13. sugar
  14. oil


  1. For dough = Flour,salt,sugar and 5 g oil in a mixing bowl,and distribute the ingredients evenly.
  2. Add 40 g warm water to the bowl and knead the dough for 5 minutes.
  3. Coat the dough with 2 tabelspoons of oil,cover the bowl and set aside for 20 minutes.
  4. Preparing the Filling = Finely dice the onions,and chop green chillies,and fresh coriander.
  5. Now crack an egg in a bowl,add in the onoons,green chillies,coriander,breads crumbs,salt,black papeer,and red chilli powder.
  6. Beat till all the ingredients are well combined.
  7. Rolling the Pastry= Oil your rolling surface and rolling pin.
  8. Place the dough on the surface and start rolling into a thin,rectangular sheet,about 2 mm thick.
  9. In a frying pan set over medium heat,pour vegetable oil till it reaches a height of about 3 cm from the bottom of the pan.
  10. While the oil is heating up,place the filling in the centre of the rolled dough.
  11. Form an envelope by folding the sides of the rolled sheet inward, stating with the longer sides,press down gently to seal.
  12. Now fold the shorter sides such that the you have a pocket of filling securely enclosed within the pastry sheet.
  13. Lower the mughlai into the hot oil and fry on both sides till golden brown.Occasionally pat in down with the frying spoon to make sure that the filling is cooked thoroughly.
  14. Remove the moghlai porota from the oil and place it on a chopping board.Cut it into square segments and serve while still warm.
  15. Served with Alu'r torkari ( sabji) Cabin style salad or Ketchup.

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Milli Garg
Milli Garg   Apr-25-2018

Would love to try this.

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