SnackMain Course

Mughlai Paratha

Name: Mughlai Paratha
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: bangladeshi, indian
Ingredients: 250 g all-purpose flour; 100 ml water warm; 0.5 tsp salt; 1 tbsp vegetable oil; 60 ml vegetable oil for frying; 2 pcs egg; 0.5 pcs yellow onion finely chopped; 1 pcs green chili finely chopped; 2 tbsp fresh cilantro chopped; 0.25 tsp garam masala; 0.25 tsp salt

This is a rich, flaky, and savory stuffed bread, a popular street food originating from the Bengal region. It features a tender, spiced egg and onion filling encased in a crispy, pan-fried paratha dough. Enjoy it as a hearty snack or a light meal with a side of pickle or chutney.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 2
Difficulty: Medium
Per serving: 879 kcal

Vegetarian

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
100 mlwater, warm
0.5 tspsalt
1 tbspvegetable oil

Ingredients

60 mlvegetable oil, for frying

filling

2 pcsegg
0.5 pcsyellow onion, finely chopped
1 pcsgreen chili, finely chopped
2 tbspfresh cilantro, chopped
0.25 tspgaram masala
0.25 tspsalt

Equipment

large frying pan · rolling pin · damp cloth · paper towels · spatula · large mixing bowl

The method

Step by step

1
Combine the all-purpose flour and salt in a large mixing bowl.
About 1 min
2
Gradually add the warm water and vegetable oil, mixing until a soft, pliable dough forms.
About 3 min
Cook’s note: The dough should be soft but not sticky.
3
Knead the dough for 5-7 minutes on a lightly floured surface until smooth and elastic.
About 7 min
4
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
About 30 min
Cook’s note: This resting period makes the dough easier to roll.
5
While the dough rests, prepare the filling: crack the eggs into a bowl.
About 1 min
6
Add the finely chopped yellow onion, green chili, chopped fresh cilantro, garam masala, and salt to the eggs.
About 2 min
Cook’s note: Adjust chili to your spice preference.
7
Whisk the egg mixture thoroughly until well combined.
About 1 min
8
Divide the rested dough into two equal portions.
About 1 min
9
On a lightly oiled surface, roll out one portion of dough into a very thin, large square or rectangle, approximately 10x10 inches.
About 3 min
Cook’s note: Aim for a translucent dough without tearing.
10
Carefully pour half of the egg filling onto the center of the rolled-out dough, leaving a border around the edges.
About 1 min
11
Fold one side of the dough over the filling, then fold the opposite side to meet it, creating a rectangular packet.
About 1 min
Cook’s note: Ensure the edges are sealed to prevent filling from leaking.
12
Fold the remaining two sides over to completely enclose the filling, forming a neat square or rectangular parcel.
About 1 min
13
Repeat steps 9-12 with the second portion of dough and the remaining filling.
About 6 min
14
Heat vegetable oil in a large frying pan or griddle over medium heat.
About 2 min
Cook’s note: Use enough oil to shallow fry the paratha.
15
Carefully place one Mughlai paratha into the hot oil.
16
Fry for 4-6 minutes on each side, or until golden brown and cooked through, flipping occasionally.
About 12 min
Cook’s note: Press gently with a spatula to ensure even cooking and browning.
17
Remove the cooked paratha from the pan and drain on paper towels.
About 1 min
18
Slice into squares or rectangles and serve hot with your favorite chutney or pickle.
About 1 min

Per serving

Nutrition

69%Score

Calories: 878.6kcal
Protein: 19.6g
Carbs: 99.7g
Fat: 43.9g
Fibre: 4.3g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mughlai paratha in an airtight container in the refrigerator.

Reheating

Reheat in a dry frying pan over medium heat until warmed through and crispy.