Mughlai Paratha | How to make Mughlai Paratha | Crispy Egg Paratha Recipe | Chicken Stuffed Paratha | Chicken Mughlai Parotta | Egg Paratha Recipe | Paratha Recipes | Egg Recipes for Breakfast | Breakfast Recipes | Lunch Recipes | Quick Snack Recipes | Indian Street Food | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mughlai Paratha with our Chef Varun Inamdar.
Introduction
Mughlai paratha is a popular Bengali street food of soft fried bread enhanced by a stuffing of keema, egg, onions, and pepper; or a paratha stuffed with the same or similar ingredients. It is believed to have originated in Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. Ingredients in the preparation of Mughlai paratha may include chicken or mutton, flour, eggs, onions, green chillies, coriander leaves, etc.
For the Dough
1 cup Refined Flour
Salt (as required)
Water (as required)
1 tbsp Oil
For the Filling
2 Whole Eggs (whisked)
1 cup Chicken Breast (cut into cubes)
1/2 cup Onion (chopped)
3-4 Green Chillies (chopped)
1/4 cup Coriander Leaves (chopped)
1 tsp Garam Masala Powder
1/4 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
Salt (as required)
Kneading the Dough
1/2 tsp Oil
For Frying
1 tsp Oil
