Mughlai paratha recipe | Egg muglai paratha | Bengali egg moglai porota

Mughlai paratha recipe or egg mughlai paratha or 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 or bengali egg mughlai paratha (or moglai porota) with aloo tarkari recipe 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.

This image contains a plate of crispy multilayed kolkata street style egg stuffed mughlai paratha served with aloo torkari(potato curry), onion-cucumber salad and tomato ketchup

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.

Mughlai paratha recipe | Egg mughlai paratha | Bengali egg moglai porota

Prep time: 30 mins

Cooking time: 15 mins

Served in: 45 mins

Total no. of paratha: 4 pcs

Course: Breakfast / main course

Cuisine: Bengali/Indian

Author: Moumita Paul


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)

How to make bengali egg mughlai paratha recipe with step-by-step pictures

Making Paratha dough 

  • To make this paratha dough, first, take a bowl with 2 cups of all-purpose flour (maida) or wheat flour, and sieve it.
For making mughlai paratha dough, first, sieving 2 cups of maida or all purpose flour
  • Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda to it. Mix it well.
adding 1/2 tsp sugar, 3/4 tsp salt and  and 1/8 tsp baking soda to maida(flour)
  • Add 2 tbsp vegetable oil to it and mix it nicely with your fingertips until the mixture becomes crumbly.
adding 2 tbsp vegetable oil in maida mix it with hand until the mixture becomes crumbly
  • Then slowly add water to make a soft dough like poori(luchi).
after slowly adding water(3/4 cup= 12 tbsp = about 180 ml ) to prepare this soft dough
  • 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.
mughlai paratha dough is ready, greasing the dough with 1/2 tsp of vegetable oil to prevent from drying it up and cover it witha damp cloth or plate

Making of mughlai paratha masala

  • For making the masala, heat a pan with 2 tbsp vegetable oil. Once it is hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
For making the mughlai paratha masala first, saute finely chopped onion in oil
  • Then add 3/4 tsp ginger paste and mix it nicely.
add 3/4 tsp ginger paste to perfectly sauteed golden onion
  • After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
Then add 1/2 tsp red chilli powder and 1/2 tsp turmeric powder to the pan
  • Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
add 1/2 tsp black salt and 1/2 tsp black pepper powder to the pan
  • Lastly, add 3/4 tsp garam masala powder and sauté it nicely.
then add 3/4 tsp garam masala powder
  • When the masalas sauteed well then add 1/2 cup of water to it.
added 1/2 cup= 8 tbsp= around 120 ml water to that sauteed masalas
  • Once the moisture almost goes off, then add breadcrumbs(3/4 US cup= around 90 g) to it. Mix it well.
Add 3/4 US cup = 90 g breadcrumbs to the pan
  • 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.
After mixing the breadcrumbs with masala kolkata style bengali mughlai paratha masala is ready

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.
For making egg stuffing of 1 mughlai paratha, take 1 medium size egg with 3-4 tbsp chopped onion, 1-2 green chilies in a bowl
  • Add 1/8 tsp salt and beat it well together.
add 1/8 tsp salt with egg, onion and green chilli and beat it well
  • Lastly, add 2+1/2 tbsp of mughlai paratha or moglai porota masala to it, mix it nicely and the egg stuffing is ready.
Add 2+1/2 tbsp mughlai paratha masala with the egg-onion mixture, mix it well and mughlai paratha's egg stuffing is ready

To assemble mughlai paratha

  • To assemble the parathas, first, take out the dough and divide it into four equal parts.
Divide the mughlai paratha 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).
grease rolling board or kitchen table and rolling pin to roll the dough
  • Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. As shown in the pic.
Roll a bigger size little thin flat bread for making this bengali moglai porota
  • Then put the egg stuffing on the center of this thin flatbread and spread it slightly.
Put the prepared egg stuffing on the flat dough and spread all over the centre of the dough
  • First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the pic.
First fold this paratha lengthwise and took the both sides in the middle
  • Then fold the rest of its two sides one after one, just fold it like an envelope. As shown in the pic.
Again fold the rest of the ends of the paratha to seal the stuffing and the shape must look like an envelop

Fry the parathas

  • For frying these 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. 
Deep fry or shallow fry the envelop shaped egg stuffed paratha in hot oil
  • 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.
nice golden brown crispy mughlai paratha like multilayered puff pastry is ready after perfect frying
  • Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
Place the hot mughlai paratha on a paper towel to soak excess oil before serving
  • 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 that 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.


  • 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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