Mughlai paratha(urf moglai porota) is a crispy flaky egg stuffed Indian flatbread, the most popular street food of Kolkata(West Bengal). Mughlai paratha(moglai porota) is made with maida, chicken eggs(or eggs and minced meat), special masala, onion, green chillies and bread crumbs. In Kolkata streets or Bengali restaurants, mughlai paratha is served with a special aloo tarkari (potato curry), Onion-cucumber-beetroot-carrot salad, and tomato ketchup.
Though it is an evening snack, however, for such delicious, mouth-watering Kolkata street food, my cravings drive me to make it at dinner too. Today, I will show the easiest way to make Kolkata street style mughlai paratha at home with its scrumptious aloo tarkari.
Kolkata has no concept of veg mughlai paratha. However, to prepare a veg mughlai paratha, make a stuffing either with paneer, mashed potatoes or with veggies tossed in masala. Certainly, add the special spices to enjoy the Kolkata street style taste and flavour.
Anadi’r cabin(an Old Kolkata-style style cafe) was famous for its scrumptious Mughlai paratha for ages. In our childhood, my dad has many times brought their mughlai parathas. But nowadays heard very bad feedback about their poor quality in many Bengali food groups. So if you do not have a plan to cook it at home and want to explore the best Mughlai paratha in town, you need thorough research, I suggest.
For making Mughlai paratha follow this 5 steps, Step 1- Make a soft paratha dough with maida, baking soda, oil, salt, and water. Step 2 – prepare mughlai paratha masala with onion, ginger paste, special garam masala powder and breadcrumbs. Step 3- whisk the eggs with salt, chopped onion, green chillies, and mughlai paratha masala for stuffing. Step 4- assemble the paratha with stuffing. Step 5 – deep fry the paratha and serve.
One of my tricks of adding baking soda made a flaky crispy multiple outer layers as we see in the puff pastry too. Also, a special masala is used in this moglai porota stuffing to make it more flavourful and delicious like street food vendors.
Here I’ve also shared the recipe of special aloo tarkari or potato curry for serving with this egg-stuffed mughlai paratha. Even you can try my spicy Bengali aloo dum recipe and enjoy this paratha with this.
You can try some of my Kolkata-style breakfast recipes, such as
Even you can try my Kolkata-style chicken roll recipe too.
Hope my step by step recipe and pictures will guide you to perfectly make this Kolkata street-style egg mughlai paratha (moglai porota) with aloo tarkari. Let me know your valuable feedback about this recipe in the comment section below.
How to make Mughlai paratha with step-by-step pictures
Making Paratha dough
- First, in a large bowl take 2 cups of all-purpose flour (maida), and sieve the flour first.
- Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda to the flour. Mix all well.
- Now add 2 tbsp vegetable oil to the mixture and mix it nicely with your fingertips until the mixture becomes crumbly.
- Then add water into a few batches and knead the mixture well until makes a smooth and soft dough. Kneading takes a minimum of 8-10 mins.
- Lastly, grease the dough with 1/2 tbsp of vegetable oil.
- Then cover the dough with a damp cloth or cover with a plate. Leave it for 15-20 mins.
Making of mughlai paratha masala
- For making mughlai paratha masala, heat a pan with 2 tbsp vegetable oil.
- Once the oil gets hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
- Then add 3/4 tsp ginger paste to the pan and mix it nicely.
- After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
- Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
- Lastly, add 3/4 tsp special garam masala powder(made with dry roasted jeera seeds, fennel seeds, cardamom, cinnamon and cloves) and sauté it nicely.
- When the masalas sauteed well then add 1/2 cup of water to it.
- Cook it until the water or moisture almost goes off, then add breadcrumbs(3/4 US cup= around 90 g) to it. Mix it well.
- Start stirring it well till it gets nice brown in colour as shown in the pic.
- Mughlai paratha is ready, you can use it to make veg or non-veg mughlai parathas. Turn off the heat.
How to make egg stuffing
- For making each mughlai paratha‘s egg stuffing, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste), and 1 medium-sized egg in a bowl.
- Add 1/8 tsp salt to the mixture, beat the eggs, and mix well with other ingredients.
- Lastly, add 2+1/2 tbsp of mughlai paratha or moglai porota masala, mix it nicely and the egg stuffing is ready.
To assemble mughlai paratha
- To assemble the mughlai parathas, first, take out the dough (kneaded earlier) and divide the dough into four equal parts.
- First, grease the rolling board or kitchen table and roll the pin with oil. ( I’ve used my table to roll it nice big and thin).
- Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. As shown in the pic.
- Then put the egg stuffing on the center of this thin flatbread and spread it slightly.
- First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the pic.
- Then fold the rest of its two sides one after one, just fold it like an envelope. As shown in the pic.
Fry the parathas
- For frying mughlai parathas, take a wide deep fry pan for deep frying or flat pan((or a deep tawa) for shallow fry.
- Place it on medium heat, and add a generous amount of oil(for deep frying).
- When the oil is hot, put the paratha into the hot oil and start frying.
- Turn it down when one side is getting nice golden colour.
- Continue the process of frying until both sides get crispy and nicely golden brown in color like a puff pastry. As shown in the image below.
- Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
- Kolkata street-style Bengali Egg Mughlai paratha(moglai porota) is ready, enjoy it with aloo tarkari or aloo dum, salad, and tomato ketchup.
How to make aloo tarkari for mughlai paratha
- To make moglai porota’s aloo tarkari or potato curry, first, take 3 medium-sized potatoes, wash them, peel them out, and cut them into cubes.
- Then heat a pan on medium flame with 3-4 tbsp vegetable oil, and fry the potatoes in it till gets golden. Remove the potatoes from the pan.
- Add, 1 tsp garlic and 1/2 tsp ginger paste along with 2-3 green chilies paste to the pan.
- Then add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder to it.
- Lastly, add 1/2 tsp of roasted cumin powder(bhaja jeere guro) and sauté it well.
- Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes to it. Mix it well.
- Cook the potatoes by covering them, when the water is almost reduced to its minimum, then add the garam masala powder and nicely mix it.
- If the potatoes are not cooked till then, add some more water(about 1/4 cup) and bring it to a boil.
- Once starts boiling, slow down the heat and cover it with a tight lid.
- When the potatoes will be completely cooked add 1/2 tsp black salt to it, mix it well, and make it a little dry.
- Aloo tarkari or potato curry is ready to serve with bengali mughlai paratha aka moglai porota.
Mughlai paratha recipe | Bengali Egg Moglai Porota
Course: Breakfast, Evening SnacksCuisine: Bengali/Indian, Bengali/BangladeshiDifficulty: Easy4
servings30
minutes15
minutes300
kcal45
minutesMughlai paratha(moglai porota) is a delicious Kolkata street food snack, a deep-fried crispy, flaky Indian flatbread stuffed with egg or keema, special spices, onion and green chilli. Traditionally served with a special aloo tarkari (a spicy Bengali potato curry), Onion-cucumber-beetroot-carrot salad, and tomato ketchup.
Ingredients for Bengali Egg Mughlai paratha
- For making dough
2 cups All-purpose flour (Maida)
3/4 tsp Salt
1/2 tsp Sugar
1/8 tsp Baking soda
2+1/2 tbsp Vegetable oil/ Ghee
3/4 cup of Water
- Mughlai paratha masala
1 medium Onion(finely chopped)
3/4 tsp Ginger(paste)
1/2 tsp Turmeric powder + 1/2 tsp Chilli powder
3/4 tsp Special Garam masala
1/2 tsp Black pepper+ 1/2 tsp Black salt
3/4 cup Breadcrumbs
2 tbsp Vegetable oil
Special garam masala is made with 1/2 tsp jeera, 1/2 tsp fennel seeds, 4-5 cloves, 4 cardamom and 1/2 inch cinnamon sticks. Dry roast the spices and grind to form a powder.- Egg stuffing (for each paratha)
4 Eggs (medium size chicken eggs)
3-4 tbsp Chopped Onion
1-2 pcs Chopped Green chillies
2+1/2 tbsp Mughlai partha masala
1/8 tsp Salt
Generous amount of vegetable oil for frying- For making aloo tarkari or potato curry
3 medium-sized Potatoes
1 tsp Garlic paste + 1/2 Ginger paste
2-3 pcs Green chilies
1/2 tsp Turmeric powder
Red chili powder + Black pepper powder( each 1/2 tsp)
1/2 tsp Garam masala powder
1/2 tsp Black salt/Rock salt
1/2 tsp Roasted Cumin powder(Bhaja jeere guro)
3-4 tbsp Vegetable oil
Salt to taste(as per requirement)
Instructions
- Making Paratha dough
- To make paratha dough, first, sieve 2 cups of all-purpose flour (maida) and Keep the flour in a large mixing bowl.
- Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda with the maida. Mix it well.
- Add 2 tbsp vegetable oil to the mixture and mix it nicely with your fingertips until the mixture becomes crumbly.
- Then slowly add water to the mixture and make a soft dough like poori(Bengali luchi).
- Lastly, grease the dough with 1/2 tbsp of vegetable oil.
- Then cover the dough with a damp cloth or cover with a plate. Leave it for 15-20 mins.
- Making of mughlai paratha masala
- For making mughlai paratha masala, heat a pan with 2 tbsp vegetable oil.
- Once the oil gets hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
- Then add 3/4 tsp ginger paste to the pan and mix it nicely with onion.
- After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
- Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
- Lastly, add 3/4 tsp garam masala powder and sauté it nicely.
- When the masalas are sauteed well then add 1/2 cup of water to it.
- Cook it until the water or moisture almost goes off, then add breadcrumbs(3/4 US cup= around 90 g) to it. Mix it well.
- Start stirring it well till it gets nice brown in colour as shown in the pic.
- Moglai porota masala is ready. Turn off the heat.
- Preparation of mughlai paratha’s egg stuffing
- For making egg stuffing for each mughlai paratha, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste), and 1 medium-sized egg in a mixing bowl.
- Add 1/8 tsp salt to the mixture, beat the eggs, and mix well with other ingredients.
- Lastly, add 2+1/2 tbsp of mughlai paratha or moglai porota masala to it, mix it nicely and the egg stuffing is ready.
- To assemble mughlai paratha
- First, take out the dough (kneaded earlier) and divide the dough into four equal parts.
- Grease the rolling board or kitchen table and roll the pin with oil. ( I’ve used my dining table to roll it nice big and thin).
- Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. As shown in the pic above.
- Then put the egg stuffing on the center of this thin flatbread and spread it slightly.
- First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the above pic.
- Then fold the rest of its two sides one after one, just fold it like an envelope. As shown in the above pic.
- Fry the parathas
- For frying mughlai parathas, take a wide deep fry pan for deep frying or flat pan((or a deep tawa) for shallow fry.
- Place it on medium heat, and add a generous amount of oil(for deep frying).
- When the oil is hot, put the paratha into the hot oil and start frying.
- Turn it down when one side is getting nice golden colour.
- Continue the process of frying until both sides get crispy and nicely golden brown in color like a puff pastry.
- Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
- Kolkata street-style Bengali egg stuffed Mughlai paratha(moglai porota) is ready, enjoy it with aloo tarkari or aloo dum, salad, and tomato ketchup.
- How to make mughlai paratha‘s aloo tarkari
- To make moglai porota’s aloo tarkari or potato curry, first, take 3 medium-sized potatoes, wash them, peel them out, and cut them into cubes.
- Then heat a pan on medium flame with 3-4 tbsp vegetable oil, and fry the potatoes in it till gets golden. Remove the potatoes from the pan.
- Add, 1 tsp garlic and 1/2 tsp ginger paste along with 2-3 green chilies paste to the pan.
- Then add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder to it.
- Lastly, add 1/2 tsp of roasted cumin powder(bhaja jeere guro) and sauté it well.
- Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes to it. Mix it well.
- Cook the potatoes by covering them, when the water is almost reduced to its minimum, then add the garam masala powder and nicely mix it.
- If the potatoes are not cooked till then, add some more water(about 1/4 cup) and bring it to a boil.
- Once starts boiling, slow down the heat and cover it with a tight lid.
- When the potatoes will be completely cooked add 1/2 tsp black salt to it, mix it well, and make it a little dry.
- Aloo tarkari or potato curry is ready to serve with bengali mughlai paratha aka moglai porota.
Notes
- You may deep fry or shallow fry the parathas, both outer layers must be crispy. And the inner layer must be soft.
- Add green chilies or red chili powder as per your requirement may add more or less.
- Even you may prepare the moglai porota masala one day before making this recipe and keep it in an airtight container, in the refrigerator.
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