Kolkata Mughlai Paratha: A Healthier Whole Wheat Twist

1 hour 35 minutes

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Kolkata Mughlai Paratha: A Healthier Whole Wheat Twist - Plattershare - Recipes, food stories and food lovers

4.67 from 3 votes
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About Kolkata Mughlai Paratha: A Healthier Whole Wheat Twist

Experience the iconic taste of Kolkata's Mughlai Paratha with a healthy twist! This recipe replaces traditional maida with wholesome whole wheat flour, creating a delicious and satisfying flatbread perfect for breakfast or a snack. My personal touch? Enjoy it with homemade mango pickle for an extra burst of flavor.
Traditionally served with potato curry, this versatile paratha can be enjoyed plain, with your favorite sides, or simply dipped in a tangy pickle. Whether you prefer deep-frying or shallow-frying, the hearty texture and delicious taste are guaranteed to impress.
Elevate your culinary experience by adding a spiced keema stuffing for an extra indulgent treat. This easy-to-follow recipe brings the vibrant street food of Kolkata straight to your kitchen!
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Recipe Time & More

Prep1 hour 15 minutes
Cook20 minutes
Total1 hour 35 minutes
Calories221 kcal
Serves3
Served AsSnacks
Recipe TasteSaltySourSpicyTangy

Ingredients
 

For the Dough

  • 1 cup Whole Wheat Flour atta, whole
  • 1.5 tsp Salt or to taste
  • 1 tbsp Oil for kneading the dough, vegetable oil
  • 1/2 - 3/4 cup Water as needed to form a stiff dough

For the Filling

  • 2 Eggs beaten with a pinch of salt
  • 1 medium Onion finely chopped
  • 2-3 Chilies adjust to taste, finely chopped, green
  • 1 medium Tomato deseeded and finely chopped
  • 2 tbsp Coriander finely chopped
  • 1/2 tsp Pepper black, ground

For Frying

  • 2 tbsp Oil for shallow frying, vegetable oil
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Instructions
 

Prepare the Dough

  • Knead a stiff dough using whole wheat flour, salt, 1 tablespoon of oil, and enough water. Let the dough rest for at least an hour.

Make the Filling

  • In a bowl, combine finely chopped onions, green chilies, tomatoes, coriander, and ground black pepper. Mix well.

Assemble and Fry the Parathas

  • Divide the dough into 4 equal portions. Roll each portion into a large circle. Place a spoonful of the filling in the center, top with a small amount of beaten egg.
  • Fold the dough over the filling to create a sealed parcel (like an envelope).
  • Heat 1 teaspoon of oil in a tawa (griddle) or frying pan over medium heat. Gently place a paratha in the pan and shallow fry it on both sides until golden brown and cooked through.
  • Repeat with the remaining dough and filling.

Serve

  • Serve your delicious Kolkata Mughlai Parathas hot, with your favorite chutney or pickle.

Recipe Notes

Expert Tips for Perfect Mughlai Parathas

  • For extra flavor, add a pinch of turmeric powder to the dough.
  • If the dough feels too dry, add a tablespoon of milk or yogurt for better consistency.
  • Don't overcrowd the pan while frying. Fry parathas in batches to ensure even cooking and browning.
  • For a richer flavor, use ghee (clarified butter) instead of oil for frying.

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4.67 from 3 votes

Recipe Nutrition

Calories: 221kcalCarbohydrates: 39gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 0.1mgSodium: 1293mgPotassium: 329mgFiber: 7gSugar: 5gVitamin A: 372IUVitamin C: 14mgCalcium: 34mgIron: 2mg

Bethica Das
Bethica Das
Articles: 11
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