One of the most loved street foods from Kolkata is the greasy, wholesome Mughlai paratha. While usually cooked with a mix of minced meat, stuffed into a dough of all-purpose flour, this version swaps the maida with atta and meat with paneer for a vegetarian twist on the street-food classic. The dish is known for its signature square shape, which separates it from the usual, round, stuffed parathas made in North India.
In a large bowl, add the flour, salt, yoghurt and oil and give it a gentle mix. Now, gradually add water and knead till a smooth and soft dough is formed. Cover the dough and let it rest for 20 minutes.
Description - Step 2
Make the stuffing mix
Add 2 tsp of oil into a pan and place it on medium heat. Once it heats, add onions, chillies, and ginger-garlic paste. Sautè the mix for two minutes till the onions change colour. Then add capscium and sautè for a minute, till it softens a little. Add spice powders (chilli, cumin, garam masala) and salt and sautè for another minute. Turn off the heat and let the stuffing cool.
Description - Step 3
Stuff the parathas
Take a ball of the dough and roll it in dry flour. Use a rolling pin to roll it into a flat square (not too thin). Spread the whisked egg directly on the roti and immediately add the stuffing on top. Carefully fold it into a parcel (square shape). The egg cooks inside the layers, giving that soft, rich Mughlai texture and binding the filling.
Description - Step 4
Cook the parathas
Heat a tawa on medium heat. Place the stuffed paratha on the tawa and drizzle ghee around the edges and lightly on top. Cook on medium heat, allowing it to slowly fry rather than toast. Flip every 1–2 minutes so it browns evenly and the egg inside cooks through. Continue cooking until both sides turn crisp, golden, and the paratha feels firm and well-cooked.