📝 About This Recipe
Originating from the royal kitchens of the Mughal Empire and perfected on the bustling streets of Kolkata, the Mughlai Paratha is a culinary masterpiece of texture and taste. This flaky, deep-fried flatbread is stuffed with a savory mixture of spiced eggs and minced meat, creating a rich and satisfying meal. Its golden, shattered-glass exterior hides a soft, flavorful interior that defines the pinnacle of Indian indulgence.
🥗 Ingredients
For the Dough
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Vegetable oil (for shortening)
- 1/2 teaspoon Salt
- 3/4 cup Warm water (adjust as needed for a soft dough)
For the Filling
- 4 pieces Large eggs (one per paratha)
- 200 grams Minced Chicken or Mutton (precooked with ginger-garlic paste and salt)
- 1 large Red onion (very finely chopped)
- 3-4 pieces Green chilies (minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ginger-Garlic paste
- 1 teaspoon Garam Masala
- 1/2 teaspoon Roasted Cumin powder
- 2 tablespoons Breadcrumbs (to absorb excess moisture)
For Frying
- 1 cup Vegetable Oil or Ghee (for shallow/deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and 2 tablespoons of oil. Rub the oil into the flour with your fingertips until the mixture resembles coarse crumbs.
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2
Gradually add warm water and knead for about 8-10 minutes to form a smooth, soft, and pliable dough. It should not be sticky.
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3
Coat the dough with a thin layer of oil, cover with a damp cloth, and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to stretch thinly.
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4
While the dough rests, prepare the filling. In a bowl, mix the finely chopped onions, green chilies, cilantro, ginger-garlic paste, garam masala, cumin powder, and precooked minced meat.
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5
Divide the rested dough into 4 equal portions and roll them into smooth balls.
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6
On a large, well-oiled flat surface, roll out one dough ball as thinly as possible into a large rectangle. The dough should be almost translucent.
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7
In a small individual bowl, crack one egg. Add a quarter of the meat and spice mixture, a pinch of salt, and a teaspoon of breadcrumbs. Whisk together quickly.
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8
Pour the egg mixture into the center of the rolled-out dough rectangle, spreading it slightly but leaving plenty of room at the edges.
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9
Fold the sides of the dough over the filling: first the left and right sides to overlap slightly, then the top and bottom to create a sealed rectangular envelope.
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10
Heat about 1/2 inch of oil in a wide flat-bottomed skillet over medium heat. The oil should be hot but not smoking.
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11
Carefully lift the stuffed paratha and place it seam-side down into the hot oil. Fry for 3-4 minutes on one side until golden brown and crisp.
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12
Gently flip the paratha and fry the other side for another 3 minutes. Use a spatula to press the edges lightly to ensure they cook through and become crunchy.
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13
Once both sides are deep golden and the paratha feels firm (indicating the egg inside is cooked), drain on paper towels.
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14
Repeat the process for the remaining dough balls and filling. Slice each paratha into squares or rectangles before serving.
💡 Chef's Tips
Resting the dough is non-negotiable; it provides the elasticity needed to stretch the paratha thin without tearing. Ensure the onions are chopped very finely; large chunks may puncture the thin dough during the folding process. Add the egg to the spices only right before filling the paratha to prevent the mixture from becoming too watery. Fry on medium-low heat; if the oil is too hot, the outside will burn before the egg filling is fully cooked. Use breadcrumbs in the filling to act as a binder; it helps keep the egg from leaking out of the folds.
🍽️ Serving Suggestions
Serve hot with a side of 'Aloo Dum' (spicy potato curry) for the most authentic Kolkata experience. Pair with a refreshing Cucumber Raita to balance the richness of the fried bread. Accompany with sliced red onions, a wedge of lime, and a spicy mint-coriander chutney. A hot cup of Masala Chai is the perfect beverage to cut through the savory flavors. Serve as a heavy snack or a main course for dinner.