Mughlai paratha recipe | egg mughlai paratha | bengali egg moglai porota is popular as Bangladeshi and Kolkata street food. Mughlai paratha is originally a deep-fried crispy Indian bread stuffed with egg or keema. It’s a special paratha recipe of bengali cuisine, where chicken or mutton keema or mince was used with eggs as stuffing. Though vegetarians can replace eggs with paneer, mashed potatoes (aloo), and masala tossed veggies as stuffing just like other indian stuffed paratha recipes. Though such parathas are available in the evening time in Kolkata street, however, you can prepare it at breakfast too.
Mughlai paratha recipe | Egg muglai paratha | Bengali egg moglai porota recipe with aloo tarkari is described here with step-by-step pics. This bengali stuffed paratha is traditionally served with a special aloo tarkari or potato curry, Onion-cucumber-beetroot-carrot salad(Jullien cut veggies), and tomato ketchup. Egg moglai or egg chicken moglai or egg mutton moglai paratha is in high demand in the evening time at every Bengali street-side stall in Kolkata. Anadi’r cabin(a kolkata-style restaurant) is famous for its mughlai paratha since ages, even though I’ve also tried many times that scrumptious one.
For making Mughlai paratha dough, I’ve used all-purpose flour( also can use wheat flour too), baking soda, oil, salt, and water. And for the preparation of this paratha stuffing, I’ve used eggs, chopped onion, green chilies, and a special mughlai paratha masala with breadcrumbs. 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.
Try this Kolkata street-style bengali egg mughlai paratha(moglai porota) recipe at home with aloo tarkari. Let me know your valuable feedback in the comment section below.
How to make bengali egg mughlai paratha recipe with step-by-step pictures
Making Paratha dough
- To make mughlai paratha dough, first, take a bowl with 2 cups of all-purpose flour (maida) or wheat flour, and sieve it.
- Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda to it. Mix it well.
- Add 2 tbsp vegetable oil to it 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.
- 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 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 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 bowl.
- Add 1/8 tsp salt and beat it well together.
- 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
- To assemble the mughlai parathas, first, take out the dough and divide it 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 stuffed 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 | Egg muglai paratha | Bengali egg moglai porota
Course: Breakfast, Evening SnacksCuisine: Bengali/IndianDifficulty: Easy4
servings30
minutes15
minutes300
kcal45
minutesMughlai paratha is originally popular Bangladeshi and Kolkata street food is a deep-fried crispy Indian bread stuffed with egg or keema. Traditionally served with a special aloo tarkari or potato curry, Onion-cucumber-beetroot-carrot salad(Jullien cut veggies), and tomato ketchup.
Ingredients
- For making dough
2 cups Maida or All-purpose flour
3/4 tsp Salt
1/2 tsp Sugar
1/8 tsp Baking soda
2+1/2 tbsp Vegetable oil
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 Garam masala
1/2 tsp Black pepper+ 1/2 tsp Black salt
3/4 cup Breadcrumbs
2 tbsp Vegetable oil
- Egg paratha stuffing(for each)
4 Eggs(medium size)
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 mughlai paratha dough, first, sieve 2 cups of all-purpose flour (maida) or wheat flour, and Keep it in a mixing bowl.
- Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda with 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 and beat it well together.
- 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
- To assemble the mughlai parathas, first, take out the dough and divide it 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 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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