West Bengal

Mughlai paratha

Name: Mughlai paratha
Total time: 50 min
Yield: 4 servings
Cuisine: Kolkata street food
Ingredients: 2 cups maida (all-purpose flour, plain flour); Water, as needed; Cooking oil (vegetable oil), for dough and shallow frying; 6 eggs egg; 1 large finely chopped onion; 2 chopped green chilli; a handful coriander leaves (cilantro); 1/2 tsp black pepper; 1/2 tsp garam masala; Salt, to taste

A stuffed egg paratha, folded into a square and fried crisp. Kolkata's cabin restaurant classic.

50 minTime

16 gProtein each

mediumSpice

The paratha with a royal name2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

550kcalsame

16 gproteinsame

3 gfibresame

50minutessame

Mughlai paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Wateras needed

Cooking oil (vegetable oil)for dough and shallow frying

Egg6 eggs

Onion1 large, finely chopped

Green chilli2, chopped

Coriander leaves (cilantro)a handful

Black pepper½ tsp

Garam masala½ tsp

Saltto taste

Method

5 steps

1Knead a soft dough with maida, salt, a spoon of oil and water. Rest.
2Beat eggs with onion, chilli, coriander, pepper, garam masala and salt.
3Roll each ball very thin, place on a hot oiled tawa, pour egg mix in the centre and fold the edges to make a square parcel.
4Shallow fry in oil, flipping, till crisp and golden and the egg is set.
5Cut into squares and serve with aloo curry and onion salad.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Mughlai paratha

A stuffed egg paratha, folded into a square and fried crisp. Kolkata's cabin restaurant classic.

50 minTime

16 gProtein each

mediumSpice

The paratha with a royal name2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

550kcalsame

16 gproteinsame

3 gfibresame

50minutessame

Mughlai paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)2 cups

Wateras needed

Cooking oil (vegetable oil)for dough and shallow frying

Egg6 eggs

Onion1 large, finely chopped

Green chilli2, chopped

Coriander leaves (cilantro)a handful

Black pepper½ tsp

Garam masala½ tsp

Saltto taste

Method

5 steps

1Knead a soft dough with maida, salt, a spoon of oil and water. Rest.
2Beat eggs with onion, chilli, coriander, pepper, garam masala and salt.
3Roll each ball very thin, place on a hot oiled tawa, pour egg mix in the centre and fold the edges to make a square parcel.
4Shallow fry in oil, flipping, till crisp and golden and the egg is set.
5Cut into squares and serve with aloo curry and onion salad.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mughlai paratha

Make it your way

Ingredients

Method

Mughlai paratha

Make it your way

Ingredients

Method

Make it a meal