Fluffy Mughlai Paratha: A Savory Indian Flatbread
25 minutes
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About Fluffy Mughlai Paratha: A Savory Indian Flatbread
Savor the irresistible aroma and taste of Mughlai Paratha, a beloved Bengali street food with a captivating history. Imagine biting into a crispy, golden-brown flatbread revealing a fluffy, potato-infused dough bursting with flavorful spices, vegetables, and eggs.This culinary gem, with roots tracing back to the Mughal emperor's kitchen, is surprisingly easy to make at home. Our step-by-step recipe guides you to paratha perfection, whether you're enjoying it for brunch, a satisfying lunch, or a delightful dinner.Experience a true taste of India's rich culinary heritage with every bite of this savory delight.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Dough
- ½ cup Potato boiled and mashed
- ½ cup All-Purpose Flour
- 1-2 tsp Salt or as per taste
For the Filling
- 2 Eggs
- 1 Onion finely chopped
- 1-2 Chilies finely chopped, green
- 1 Bell Peppers capsicum, finely chopped
- 1 tbsp Ginger finely chopped
- 1 Tomato finely chopped
- 1 tsp Garam Masala
- ½ tsp Salt or to taste
For Cooking
- 2 tbsp Oil or as required for shallow frying
Instructions
- In a large bowl, combine the mashed potato, all-purpose flour, and salt. Mix well to form a soft dough. Knead for 2-3 minutes until smooth. This develops the gluten, resulting in a softer paratha. Cover the dough and let it rest for 20 minutes. Resting allows the gluten to relax, making the dough easier to roll.
- In a separate bowl, whisk the eggs. Add the chopped onion, green chilies, bell pepper, ginger, tomato, garam masala, and salt. Mix thoroughly to combine.
- Divide the rested dough into equal-sized portions. Roll each portion into a thin circle. Place 2 tablespoons of the egg and vegetable filling in the center of each circle.
- Bring the edges of the dough together to enclose the filling completely, forming a ball. Gently flatten the filled dough and roll it out again into a larger circle.
- Heat the oil in a large skillet over medium heat. Place a paratha in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. The added potato in the dough creates a wonderfully fluffy texture.
- Serve the Mughlai Paratha hot, as a delicious snack or a complete meal.
Recipe Notes
Expert Tips
- For a richer flavor, use freshly squeezed lemon juice instead of bottled.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh mint, you can substitute with a small amount of dried mint.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Video
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Recipe Nutrition
Calories: 344kcalCarbohydrates: 47gProtein: 6gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 1251mgPotassium: 621mgFiber: 6gSugar: 8gVitamin A: 2380IUVitamin C: 102mgCalcium: 37mgIron: 2mg
Geeta Biswas
Articles: 919
5 Comments
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I’m thrilled to try this recipe!
Looks yummy
This is so tempting! Can’t wait to cook it.
Thanks for the inspiration! Looks tasty.
Wow, this looks fantastic!