Crispy Mughlai Paratha Recipe – A Delicious Bengali Street Food Favorite

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.