Mughlai paratha recipe with step by step pictures.
Enjoy the Bengali Mughlai paratha recipe with any spicy Indian curry of your choice.
Mughlai paratha recipe is the most popular Bengali food in India which is served as a delicacy for breakfast. Egg Mughlai paratha or also popularly known as egg moglai porota is the popular Kolkata and Bangladeshi street food.
It is a special paratha which has a nice and spicy stuffing which is then either deep-fried or shallow-fried like other paratha recipes. The trick is to fold it in a way that all the four corners will meet at the centre and the rest involves frying it in oil or ghee.
Traditionally, minced meat of either Chicken or Mutton were used along with egg as a stuffing for this paratha. However, here I am sharing a veg recipe for Mughlai paratha which has a spicy stuffing of boiled potatoes and grated paneer (cottage cheese).
This popular Bengali delicacy is famously served with special aloo tarkari or potato curry, salad, raita or even tomato ketchup. But honestly, I like to have it with achar or Indian pickle.
Egg Mughlai paratha is on high demand or you can say highly consumed street foods for evening snacks. But, it’s not limited to evening snacks, you can obviously make your own freshly fried Mughlai paratha at home.
How to make Mughlai Paratha at home?
Mughlai paratha recipe is very unique and has a more vegetable/meat stuffing compared to other stuffed parathas. The original recipe of Mughlai paratha calls for a deep frying method so that it is evenly cooked from all sides along with the stuffing before serving on a plate.
But, here in this recipe, I will simply be pan-frying the stuffed paratha with 1 or 2 tablespoons of oil. Also, the veggie stuffing (potato and paneer) is pre-cooked. So, pan-frying should be sufficient.
The outer layer of paratha can be made with maida (all-purpose flour) or atta (whole wheat flour). I am using atta here. Adding a tablespoon of hot oil in dry flour (just before kneading) adds more flakiness to paratha after cooked.
For stuffing, I have used onions, bell peppers, carrots, boiled potatoes and grated paneer. Tempering it with regular Indian spices gives it a nice taste and paratha cooks faster.
More Indian flatbread recipes:
- Butter naan recipe
- Garlic butter naan recipe
- Puran poli recipe
- Palak paratha recipe
- Besan Thalipeeth recipe
If you tried this recipe, please leave a star rating in the recipe card below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
If you enjoy this hearty recipe, be sure to check out my Blog for more!
Mughlai Paratha Recipe Card
Mughlai paratha recipe
Materials
For kneading the dough:
- 2 cup Atta or whole wheat flour You can use maida / APF
- 2 tbsp Oil hot
- ½ tsp Salt or as per taste
- Water for kneading soft and smooth dough
- 4 - 5 tbsp Ghee for frying parathas
For preparing veggie stuffing:
- 2 tbsp Oil
- 1 tsp Jeera/ Cumin seeds
- 1 medium Onion grated
- 1 tbsp Ginger-garlic paste or grated
- 1 Carrot shredded
- 1 Red bell pepper finely chopped
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Red chilli powder
- 1 tsp Roasted cumin powder/ jeera powder
- ½ tsp Amchur powder / dry mango powder
- ½ tsp Haldi / turmeric powder
- Salt as per taste
- 1 large Boiled potato mashed or grated
- 2 cups Paneer grated
- 2 tbsp Fresh coriander leaves finely chopped
Instructions
For kneading the dough:
- In a large mixing bowl, add 2 cups of atta, 2 tbsp hot oil, ½ tsp salt and crumble it together before adding water.
- Add water gradually and knead for good 5 mins until it soft and smooth dough.
- Once the dough is kneaded, grease it with oil and cover. Let it sit for 20 - 30 mins. Meanwhile, prepare the stuffing.
For preparing the veggie stuffing:
- In a kadhai or a thick bottom pan, heat 2 tbsp oil and add jeera, saute well until it starts spluttering.
- Add ginger-garlic paste and grated onion into the pan and mix well until it turns translucent.
- Then add grated bell pepper and carrot and give it a nice mix.
- Once it is cooked, add in dry spices - turmeric powder, red chilli powder, coriander powder, garam masala. roasted cumin powder, amchur powder and salt.
- Mix the dry spices with carrot and bell peppers. Stir and cook for 3 - 4 mins until it turns aromatic.
- Now, add grated potatoes and paneer in the pan and give everything a nice mix. Cook for 1 or 2 more minutes and turn off the flame.
- Finally, add freshly chopped coriander leaves and mix well. Cover and keep aside the stuffing.
Rolling and Stuffing the Mughlai paratha:
- After 30 mins, knead the dough again for a minute and divide it into 4 to 6 portions to make it medium or small-sized parathas, resp.
- Take on dough portion, dust it with loose flour and flatten it.
- Roll it slightly thin with a rolling pin approximately 5 - 6 inch in diameter.
- Now, divide the prepared veggie stuffing into 4 or 6 portions. And place 1 portion of stuffing on to the rolled paratha.
- Now carefully, fold the sides of paratha towards the centre and close it from all sides making a square pocket. Press gently.
Pan-frying stuffed Mughlai paratha:
- Heat tawa or griddle on medium flame and place the stuffed paratha in the centre. Let it cook for 1 - 2 minutes until it turns golden brown.
- Then flip the paratha and spread a dollop of ghee onto the cooked side and let the other side cook until it turns crispy and golden brown.
- Again flip the side and spread ghee on the other side too.
- With the help of tongs, hold the paratha sideways so that all 4 corners also get cooked.
- Finally, serve the delicious and filling veg Mughlai paratha by itself or with aloo ki sabji or raita, etc.
Notes
- You can replace atta (wheat flour) with maida (all-purpose flour) for getting more flaky and crispy texture.
- For a healthier version, you can add boiled rajma beans, boiled lobia or even boiled chickpeas as stuffing too.
- For getting the authentic taste, you can even deep fry the parathas instead of just pan-frying/shallow-frying.
- If you are non-vegetarian, you can also cover the stuffed paratha with beaten egg to get extra flaky and crispy outer layer.
Step by step Instructions:
For kneading the dough:
In a large mixing bowl, add 2 cups of atta, 2 tbsp hot oil, ½ tsp salt and crumble it together before adding water.
Add water gradually and knead for good 5 mins until it soft and smooth dough.
Once the dough is kneaded, grease it with oil and cover. Let it sit for 20 – 30 mins. Meanwhile, prepare the stuffing.
For preparing the veggie stuffing:
In a kadhai or a thick bottom pan, heat 2 tbsp oil and add jeera, saute well until it starts spluttering.
Add ginger-garlic paste and grated onion into the pan and mix well until it turns translucent.
Then add grated bell pepper and carrot and give it a nice mix.
Once it is cooked, add in dry spices – turmeric powder, red chilli powder, coriander powder, garam masala. roasted cumin powder, amchur powder and salt.
Mix the dry spices with carrot and bell peppers. Stir and cook for 3 – 4 mins until it turns aromatic.
Now, add grated potatoes and paneer in the pan and give everything a nice mix. Cook for 1 or 2 more minutes and turn off the flame.
Finally, add freshly chopped coriander leaves and mix well. Cover and keep aside the stuffing.
Rolling and Stuffing the Mughlai paratha:
After 30 mins, knead the dough again for a minute and divide it into 4 to 6 portions to make it medium or small-sized parathas, resp.
Take on dough portion, dust it with loose flour and flatten it.
Roll it slightly thin with a rolling pin approximately 5 – 6 inch in diameter.
Now, divide the prepared veggie stuffing into 4 or 6 portions. And place 1 portion of stuffing on to the rolled paratha.
Now carefully, fold the sides of paratha towards the centre and close it from all sides making a square pocket. Press gently.
Pan-frying stuffed Mughlai paratha:
Heat tawa or griddle on medium flame and place the stuffed paratha in the centre. Let it cook for 1 – 2 minutes until it turns golden brown.
Then flip the paratha and spread a dollop of ghee onto the cooked side and let the other side cook until it turns crispy and golden brown.
Again flip the side and spread ghee on the other side too.
With the help of tongs, hold the paratha sideways so that all 4 corners also get cooked.
- Finally, serve the delicious and filling veg Mughlai paratha by itself or with aloo ki sabji or raita, etc.
Important points before making Mughlai paratha:
- If you are calorie conscious, you can simply roast the parathas on tawa from all sides till kit turns golden brown. This, way you can skip frying in oil/ghee.
- You can even make the veggie stuffing a day in an advance and can store it in the refrigerator in an air-tight container.
- If you are pan-frying, make sure you cook on all four corners too. Otherwise, it would fill chewy and not crunchy.
- Also, if you have kids or elderly people to feed, you can adjust the quantity of red chilli powder to balance its spice level.
- Finally, serve the Mughlai paratha with curry of your choice along with onion slices and raita.
Finally, I would like to share my other Indian bread recipes from my blog. This includes Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. Also, go through our Curries section for a variety of curries like Lobia recipe, Dal dhokli recipe, kala chana masala, Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
