Mughlai Paratha

Mughlai Paratha holds a special place in Kolkata’s evening food culture. Crisp and flaky on the outside, with a rich filling of egg, minced meat, and aromatic spices inside, this indulgent paratha is best enjoyed with a generous dip of tangy kasundi. One bite is enough to understand why this hearty yet irresistible dish has remained a beloved part of Kolkata’s culinary scene for generations.

While the name “Mughlai” evokes the rich traditions of Mughal cuisine, Kolkata’s Mughlai Paratha is largely a product of Bengal’s own culinary evolution. Popularised through the old Muslim eateries and cabin culture of Kolkata, it gradually became one of the city’s most cherished street-food favourites.

Ingredients

• 2 cups all-purpose flour (maida)

• 4 eggs

• 200 g mutton or chicken mince

• 1 cup chopped onions

• 2 green chillies, finely chopped

• 1 tbsp ginger-garlic paste

• 1 tsp Shalimar's Chef Spices Red Chilli Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• 2 tbsp fresh coriander, finely chopped

• Salt, to taste

• 5 tbsp Shalimar's Sunflower Oil

• Water, as required

  
  

Method

1. Combine the flour with salt and a little oil. Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.

2. Heat oil in a pan. Add the chopped onions, ginger-garlic paste, and green chillies, and sauté until fragrant.

3. Add the minced meat, red chilli powder, garam masala powder, black pepper powder, and salt. Cook until the mince is thoroughly done. Set aside.

4. Divide the dough into portions and roll each one out into a very thin sheet.

5. Place a portion of the beaten egg, cooked minced meat, and chopped coriander in the centre.

6. Fold the edges towards the centre to form a square-shaped paratha, sealing the filling inside.

7. Heat Shalimar's Sunflower Oil in a pan and fry the paratha on both sides until golden brown and crisp.

8. Serve hot with sliced onions and kasundi.