If you love parathas and want a royal twist, try Kolkata-style Mughlai Paratha! This paratha is crispy outside and stuffed with spicy egg-keema filling. Here’s how to make it easily.

Crispy Mughlai Paratha Recipe Ingredients:

For the Dough:

  • Maida – 2 cups

  • Salt – ½ tsp

  • Oil – 2 tbsp

  • Water – as needed

For the Filling:

  • Eggs – 2

  • Finely chopped onion – 1

  • Green chilies (chopped) – 1-2

  • Boiled minced meat (or paneer) – 1 cup

  • Coriander leaves – 2 tbsp

  • Garam masala – ½ tsp

  • Red chili powder – ½ tsp

  • Salt – to taste

  • Oil – for frying

Instructions:

  1. Knead the Dough: Mix maida, salt, and oil to make a soft dough. Rest for 20 mins.

  2. Prepare Filling: Beat eggs, add keema, onions, spices, and coriander. Mix well.

  3. Roll the Paratha: Roll a dough ball into a thin circle.

  4. Stuff & Fold: Place the roti on a tawa, add filling in the center, and fold into a square.

  5. Cook Until Crispy: Shallow fry on low heat until golden brown.

  6. Serve Hot: Enjoy with mint chutney or tomato sauce.

Tips:

  • For a vegetarian version, use paneer and mashed potatoes.

  • Add kasuri methi or lemon juice for extra flavor.

  • Seal edges properly to prevent filling from leaking.