DISH RESEARCH · Snack

Mughlai Paratha

Also known as: মুঘলাই পরোটা

Bong Eats’ selected mughlai paratha is a golden, flaky refined-flour parcel filled with beaten egg, ready cooked keema, vegetables, peanuts and seasonings.

Mughlai Paratha — illustrative food image

About Mughlai Paratha

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Bong Eats calls this stuffed pastry moglai porota in Calcutta. Its flaky, crisp refined-flour parcel encloses beaten egg, cooked keema and seasonings.

Flour, salt, sugar and vegetable oil are mixed until the flour resembles breadcrumbs. Water is kneaded in to make a smooth, pliable dough, which is coated with oil and rested under cover.

Chopped onion, green chillies, ginger and fresh coriander join a beaten egg. The ready cooked keema, breadcrumbs, crushed roasted peanuts and separate filling salt are mixed through it.

The rolling surface and pin are greased before the dough is rolled into a rectangle. Filling goes in the center, and all four sides fold over with overlapping, pressed seams.

The sealed parcel is gently lowered into vegetable oil and deep-fried over medium heat until golden on all sides. The egg-rich filling cooks inside the pastry as its exterior crisps.

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Dish type: Snack
Preparation: Read the preparation
Mix flour, dough salt, sugar and vegetable oil until the flour resembles breadcrumbs. Add the named warm water and knead to a smooth, pliable dough; coat with oil, cover and rest. Chop onion, green chillies, ginger and coriander, and crush the supplied roasted peanuts. Beat the egg and mix in the cooked keema, chopped vegetables and herbs, peanuts, breadcrumbs and filling salt. Grease the rolling surface and pin with oil, roll the dough into a rectangle and place the filling in its center. Fold all four sides over, overlap and press the seams shut, then deep-fry gently in vegetable oil over medium heat until golden on all sides.

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Ingredients in Mughlai Paratha

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Wheat flourbase
Eggfilling
Minced meatfilling
Onionfilling
Green Chilliseasoning
Waterother
Saltseasoning
Minced beefprotein
Cumin Seedseasoning
Waterbinder
Vegetable Oilcooking medium

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Cuisines & regions

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Calcutta / Bengali

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Mughlai Paratha