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Mughlai Paratha

4 from 1 vote

This is a famous street food from the city of Kolkata. They are generally made with maida (plain flour) and served along with potato curry. But I prepared it with whole wheat flour and relished with some homemade mango pickle. In fact you can have them just as it is or with any side dish. It can be either deep fried or shallow fried. This is a wholesome simple dish and serves as a great breakfast menu. You can also stuff with some cooked keema.
Prep Time 1 hr 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Recipe CategoryContains Egg
Served AsSnacks
CuisineIndian, Mughlai
Servings 3


  • 1 cup atta whole wheat flour
  • Salt
  • 1 tbsp. oil to knead
  • 2 egg beaten with a pinch of salt
  • 1-2 onios chopped
  • 2-3 green chilies chopped
  • 1 to mato deseeded and chopped
  • 2-3 tbsp. coriander leaves chopped
  • 1/2 tsp. pepper powder
  • oil to shallow fry
  • any side dish pickle or raita / yoghurt to serve


  • Knead a stiff dough with the atta, salt, 1 tbsp. oil and required quantity of water. Keep aside for an hour.
  • In a bowl, mix together the onions, green chilies, tomatoes, coriander leaves and pepper powder. Keep aside.
  • Make 4 equal portions of the dough. Roll out each portion into a large circle. Place some of the stuffing in the centre, followed by little of the beaten egg.
  • Fold the parathas from all the four sides like an envelope. Heat 1 tsp. oil in a tawa / griddle and shallow fry them one at a time on both the sides till light golden in colour.
  • Make similar parathas in the same way and fry them till done. Serve them hot with any side dish or pickles.

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4 from 1 vote

Bethica Das
Bethica Das

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