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 a Popular bengali street food also knowns as moglai porota is actually deep-fried 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 in the original version. Even here you may use paneer or mashed potatoes (aloo) as veg stuffing just like other indian stuffed paratha recipes. Though such dishes are available in Kolkata in the evening time in the street, you may prepare it at breakfast too.

Mughlai paratha recipe or bengali egg mughlai paratha (or moglai porota), recipe is described here with step by step pics. This traditional bengali stuffed paratha is mainly served with a special aloo tarkari or potato curry, vegetable salad, and tomato ketchup. Egg moglai or egg chicken moglai or egg mutton moglai paratha is on high demand at the evening time in every bengali street-side stalls of Kolkata. Anadir cabin is famous for its mughlai paratha recipe in Kolkata since ages, even I’ve also tried many times that scrumptious one.

mughlai paratha recipe with aloo tarkari, salad and tomato ketchup

For making the dough of this mughlai paratha recipe, I’ve used all-purpose flour( may use wheat flour too), baking soda, oil salt, and water. And for the preparation of this mughlai paratha stuffing, I’ve used eggs, chopped onion, and green chilies and a special masala with breadcrumbs. One of my trick of adding baking soda made a flaky crispy outer layer as we see in the puff pastry too. Also, a special masala is used in this moglai 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 may enjoy this with my spicy Bengali aloo dum recipe.

You may try some of my Kolkata style breakfast recipes, such as

Even you may try my Kolkata style chicken roll recipe too.

Try this bengali egg mughlai paratha(moglai porota) recipe at home and 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

Cook time: 15 mins

Served in: 45 mins

Total no. of paratha: 4

Course: Breakfast / main course

Cuisine: Bengali

Author: Moumita Paul


  • 2 cup all-purpose flour (maida) or wheat flour
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp baking soda
  • 2 1/2 tbsp oil
  • 3/4 cup of water

Mughlai paratha masala 

  • 1 medium onion(finely chopped)
  • 3/4 tsp ginger
  • 1/2 tsp turmeric powder + 1/2 tsp chilli powder
  • 3/4 garam masala
  • 1/2 tsp black pepper+ 1/2 tsp black salt
  • 3/4 cup breadcrumbs
  • 2 tbsp oil

Egg paratha stuffing(for each)

  • 4 eggs(medium size)
  • 3-4 tbsp chopped onion
  • 1-2 chopped green chillies
  • 2 1/2 tbsp moglai masala
  • 1/8 tsp salt

For making aloo tarkari or potato curry

  • 3 medium-sized potatoes
  • 1 tsp garlic paste + 1/2 ginger paste
  • 2-3 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 + 1/2 tsp roasted cumin powder
  • salt to taste(as per requirement)

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

Making of the dough 

  • Take a bowl with 2 cups of all-purpose flour (maida) or wheat flour, sieve it first.
sieving the 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 sugar and baking soda after salt to flour
  • Add 2 tbsp refined oil to it and mix it nicely with your fingertips until the mixture becomes crumbly.
after adding oil the mixture becomes crumbly
  • Then slowly add water to make a soft dough like poori.
after slowly adding water to prepare this soft dough
  • Lastly, grease the dough with 1/2 tsp of refined. Then cover the dough and leave it for 15-20 mins.
greasing the dough with oil

Making of mughlai paratha masala

  • Take a pan, add 2 tbsp oil in it and heat it up. Once it hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
saute chopped onion in oil
  • Then add 3/4 tsp ginger paste and mix it nicely.
adding ginger paste to sauteed onion
  • After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
added red chilli powder and turmeric powder to the pan
  • Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
adding black salt and pepper powder to this moglai masala
  • Lastly, add 3/4 tsp garam masala powder and sauté it nicely.
garam masala is added for making this moglai porota masala
  • When the masalas sauteed well then add 1/2 cup of water to it.
added water to that sauteed masalas
  • Once the moisture almost goes off, then add the breadcrumbs to it. Mix it well.
breadcrumb is added to this moglai porota masala recipe
  • Start stirring it well till it gets nice brown in colour as shown in the pic. Turn off the heat.
moglai masala is ready for making this bengali mughlai paratha

Preparation of egg stuffed mughlai paratha 

  • First, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste) and a medium-sized egg in a bowl.
chopped onion, chopped green chilli and egg is in a bowl for making egg mughlai paratha stuffing
  • After adding salt to it beat it well together.
after adding salt beat it well together to make it ready for moglai stuffing
  • Lastly, add 2 1/2 tbsp of moglai masala or mughlai paratha masala to it, mix it nicely and the stuffing is ready.
moglai masala is added to make the stuffing ready for mughlai paratha recipe
  • Now take out the dough and divide it into four equal parts.
mughlai paratha dough is divided into four equal parts
  • First, grease the rolling board or kitchen table and rolling pin with oil. ( I’ve used my table to roll it nice and thin).
greased rolling surface and rolling pin for rolling mughlai paratha 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.
bigger size little thin flat bread for making bengali mughlai paratha recipe
  • Then put the whole stuffing on the center of this thin flatbread and spread it slightly.
after putting and spreading the egg stuffing in the centre of this thin flat bread
  • First, start to fold it lengthwise and take both sides in the middle of this flatbread. As shown in the pic.
folding this bengali style mughlai paratha lengthwise first 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.
envelop shape bengali style mughlai paratha is ready
  • Take a wide deep fry pan for deep frying or flat pan for shallow fry and place it on medium heat with oil. 
  • When the oil is hot, put the paratha into the hot oil and start frying. 
frying bengali style mughlai paratha in hot oil
  • Turn it down when one side is getting nice golden colour, continue the process until it both sides get crispy and nice golden brown in colour like a puff pastry.
nice golden brown colour puff pastry like perfectly fried mughlai paratha
  • Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
egg stuffed bengali mughlai paratha is on the paper towel
  • Mughlai paratha or bengali moglai porota is ready, enjoy it with aloo tarkai or aloo dum, salad and tomato ketchup.

How to make aloo tarkari for this mughlai paratha

  • Firstly, take 3 medium-sized aloo or potatoes, wash it, peel it out and cut it into cubes.
  • Then take a pan heat it up on medium flame, fry the potatoes till gets golden brown color. Remove the potatoes from oil.
  • Add, 1 tsp garlic and 1/2 tsp ginger paste, 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 and sauté it well.
  • Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes. Mix it well.
  • Cook the potatoes by covering it, when the water 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 boil.
  • 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 it with bengali mughlai paratha.


  • 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 masala one day before making this recipe and kept it in an airtight container, in the refrigerator.
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