Mughlai Paratha

When I lived in Bangladesh, I often had mughlai paratha at a hotel in the afternoon. Since that is not an option here, let us make this delicious snack at home.

#Snacks
  • Serves 2
  • 30 min
  • April 17, 2020
Mughlai Paratha

Ingredients

  • All-purpose flour (1 cup)
  • Eggs (2)
  • Onion (1)
  • Green chilies (2)
  • Chopped cilantro (1 tablespoon)
  • Garam masala powder (1/2 teaspoon)
  • Chaat masala (1/2 teaspoon)
  • Salt (to taste)
  • Oil (1 tablespoon, plus more for frying)

Method

  1. Add a little salt and 1 tablespoon oil to 1 cup flour. Knead with water a little at a time until you have a smooth dough. The more you knead, the better the gluten develops and the prettier the paratha will be. Once the dough is ready, rub it with a little oil, cover, and rest for 10 minutes.
  2. In a bowl, beat 2 eggs with chopped onion, cilantro, green chilies, garam masala, and chaat masala. Chaat masala is optional if you do not have it at home.
  3. Roll the dough into one large thin roti. Spread the egg mixture in the center, fold in the edges from all sides, and shape it into a paratha. Deep-fry over low heat — keep the flame moderate so the inside cooks through without the outside burning.
  4. Fry until golden brown. Cut into small pieces like they do at the shops and serve hot with tomato sauce and salad.
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