Mughlai Paratha is a popular stuffed flatbread from Kolkata, rooted in Mughlai cuisine. It is filled with spiced chicken mince and egg, then pan-fried until golden and crisp. The chicken is cooked with ginger, garlic, garam masala, and chilli, giving it a rich, flavourful taste. As it fries, the paratha develops a crisp, golden exterior while remaining soft inside, making it the perfect base for the filling. While many different types of parathas are enjoyed across India, with each region having its variations, Bengal’s Mughlai Paratha is a unique take on stuffed flatbreads, distinguished by its hearty filling, and crisp outer layer. Like other regional recipes, it showcases the diversity of Indian cuisine while offering a rich and indulgent experience.
In a large bowl, mix both the flour and salt. Add oil and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead to form a soft, smooth dough. Knead for 5-7 minutes until pliable. Cover it with a damp cloth and let it rest for 30 minutes.
Description - Step 2
Cook The Chicken Filling
Heat oil in a pan over medium heat. Add the chopped onions and sauté until soft and translucent. Stir in the ginger-garlic paste and green chillies, cooking for a minute until fragrant. Add the minced chicken and cook on high heat, stirring frequently to break up any lumps. Once the chicken changes colour, mix in the cumin powder, garam masala, red chilli powder, turmeric, and salt, ensuring the spices coat the meat evenly. Reduce the heat, cover, and let the chicken cook until fully done and dry. Stir in the chopped coriander leaves, mix well, and allow the filling to cool completely before assembling the parathas.
Description - Step 3
Assemble The Mughlai Parathas
Divide the dough into 6 equal portions. Roll each portion into a thin, 6-inch circle. Lightly brush the edges with water to help with sealing. Place 2-3 tablespoons of the cooled chicken filling in the centre, then pour 2-3 tablespoons of whisked egg over it, ensuring even distribution. Carefully fold the edges inward, bringing them toward the centre to form a sealed square or rectangular parcel. Press the edges firmly to prevent any leakage while frying.
Description - Step 4
Pan-fry The Mughlai Parathas
Heat a tawa or griddle over medium heat and drizzle a little oil onto the surface. Carefully place the stuffed paratha onto the hot tawa, seam-side down, and cook for about 30 seconds. Flip it over gently and brush the surface with oil. After another minute, flip again and brush the oil on the other side. If desired, spread a thin layer of whisked egg on the top surface before flipping again to create a crispier outer layer. Continue flipping at intervals, pressing lightly with a spatula, until both sides are golden brown and crisp. Repeat this process for the remaining parathas.
Description - Step 5
Serve The Mughlai Paratha
Once cooked, transfer the paratha to a plate and let it rest for a minute before cutting. Now that you know how to make paratha with a delicious filling, serve it hot with green chutney, a fresh salad, or a side of spicy potato curry for a complete meal.
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Indian
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