Mughlai paratha
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A square, stuffed paratha filled with beaten egg, onion and green chilli, shallow-fried until crisp and served with potato curry and onion salad.
Region: Kolkata, West BengalOccasion: Evening snack; cabin restaurants and street stallsTime: 45 minServes: 4Eggetarian
Ingredients
- 2 cups maida
- 2 tbsp ghee or oil for the dough, plus oil for frying
- 4 eggs
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp chopped coriander leaves
- Salt and black pepper to taste
Method
- Knead the flour with ghee, salt and water into a soft dough. Rest it for 30 minutes and divide into 4 balls.
- Beat the eggs with onion, chillies, coriander, salt and pepper.
- Roll each ball very thin into a large round. Pour a quarter of the egg mixture in the centre.
- Fold the four sides over the filling to make a square parcel and press lightly to seal.
- Shallow-fry on a flat pan in hot oil, turning once, until both sides are crisp and golden.
- Cut into squares and serve with aloo curry, sliced onion, cucumber and a wedge of lime.
History
Mughlai paratha has been sold for generations in Kolkata’s old cabin restaurants and street stalls. Versions with minced meat are also made.
Significance
It is one of Kolkata’s classic snacks for a winter evening or an outing with friends.