Mughlai paratha
About Mughlai paratha
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.
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Recipe Time & More
Ingredients
- ½ cup Potatoes (boiled)
- ½ cup All Purpose Flour
- 2 Eggs
- 1 Onion (chopped)
- 1-2 Green Chillies (chopped)
- 1 Capsicum (chopped)
- 1 Ginger (chopped)
- 1 Tomato (chopped)
- 1 tsp Garam Masala
- 2 tbsp Oil (or as required for shallow fry)
- 1-2 tsp Salt (or as per taste)
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Instructions
- Make a dough with boiled potato, flour, salt and baking soda. Then keep rest for 20 minutes.
- 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.
- After 20 minutes take handful dough and spread the dough. Fill in 2 tbsp mixed fillings then fold four sides.
- Shallow fry the paratha, both sides light brown. Partha will soft and fluffy due to adding boiled potatoes.
Recipe Video
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Recipe Nutrition
Calories: 344kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 1251mg | Potassium: 621mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2380IU | Vitamin C: 102mg | Calcium: 37mg | Iron: 2mg
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!