Mughlai paratha - Plattershare - Recipes, food stories and food lovers

Mughlai paratha

Recipe by Geeta Biswas
5 from 2 votes
Served As Brunch, Dinner, Lunch
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Mughlai paratha is popular in Bengal as a street food. It is originated in Bengal during Mughal period. The dish is believed to be prepared for royal court of Mughal emperor. They used keema (minced meat), egg, ghee, onion and Indian spices. But in street they don't use keema and ghee even then it is popular. I used half boiled potato and half all purpose flour to make the dough. Paratha become more fluffy the normal paratha.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2
Recipe Taste Salty
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Ingredients
  

  • ½ cup boiled potatoes
  • ½ cup all purpose flour
  • 2 egg
  • Chopped onion
  • Chopped green chillies
  • Chopped capsicum
  • Chopped ginger
  • Chopped tomato
  • 1 tsp garam masala
  • Oil for shallow fry
  • Salt to taste
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Instructions
 

  • Make a dough with boiled potato, flour, salt and baking soda. Then keep rest for 20 minutes.
    Mughlai paratha - Plattershare - Recipes, food stories and food lovers
  • Take a mixing bowl add chopped onion, chopped green chillies, chopped capsicum, chopped ginger, egg, salt and garam masala. Mix all together and keep separate.
    Mughlai paratha - Plattershare - Recipes, food stories and food lovers
  • After 20 minutes take handful dough and spread the dough. Fill in 2 tbsp mixed fillings then fold four sides.
    Mughlai paratha - Plattershare - Recipes, food stories and food lovers
  • Shallow fry the paratha, both sides light brown. Partha will soft and fluffy due to adding boiled potatoes.
    Mughlai paratha - Plattershare - Recipes, food stories and food lovers

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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