Mughlai Paratha

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“We plan, we toil, we suffer – in the hope of what?  A camel-load of idol’s eyes?  The title deeds of Radio City?  The empire of Asia?  A trip to the moon?  No, no, no, no.  Simply to wake just in time to smell coffee and bacon and eggs.”

~J.B. Priestly

The wikipedia defines an egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein and choline.

In an (Egg) shell
In an (Egg) shell

Well, that’s hardly why we eat Eggs though. Simply put, we eat eggs because we love ‘em. Eggs taste good, are a great source of protein (and amino acids) and most of all, are easy to cook. Traditionally, Bengalis (or for that matter, Indians) didn’t have non vegetarian breakfast. With times, food habits have changed too. Boiled eggs, bread omlette, scrambled/poached eggs are a routine these days.

Starting today, this blog will feature egg recipes for breakfast. These easy 15 (or max 20) minutes easy to cook recipes will help folks who stay alone (office goers/students) and mommies who have a hard time finding that illusive nutritional, easy-to-cook, and tasty breakfast for their kids. We’ll present dishes where egg is present but isn’t necessarily the main ingredient. We start with Mughlai Paratha today.

Mughlai Paratha, as the name suggests, should have dated back from the Mogul (Mughal) days, though we couldn’t find its history in the web. The filling can be of many things, keema (minced meat), potato etc along with other ingredients.

Preparation time: 10 mins

Cooking time: 12mins

Serves: 4


Refined flour (Maida): 1 cup

Eggs (Dim): 2

Grated coconut (Narkel korano): ½ cup

Onion (Peyaj): 1 medium, finely chopped

Ginger Garlic paste (Ada rasun bata): 1 tablespoon

Green chili (Kacha lanka): 2, chopped

Sunflower oil (Sada tel) to fry

Salt to taste

Mughlai Paratha Preparation
Mughlai Paratha Preparation


  • Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
  • Divide the dough into four equal portions and shape into balls, keep aside
  • For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
  • Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
  • Wrap the filling carefully from all sides to make a square
  • Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
  • Fry well till both the sides become golden brown, use extra oil if required
  • Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)
Mughlai Paratha Ready
Mughlai Paratha Ready

Further Reading – Peter Cherches, Wiki How, Mughlai Cuisine

Mughlai Paratha goes to  NTTC#5 event hosted by Sneh of Gel’s Kitchen.

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About Auther:

IIT Roorkee Alum, Building Bengali Cuisine, Web 2.0 geek, Patent Litigation Consultant, weekend traveller, travel blogger (not necessarily in that order)

35 thoughts on “Mughlai Paratha

  1. Hi sudeshna mam…
    Ami apnar vison fan r ami apnar onek recipe try korechi..sobai khub valo boleche..the credit goes to you..ami jante chai coconut ba keema chhara r ki mughlai paratha te deoa jete pare? Plzz reply

    1. Hi Sreeparna,
      Thank you so much for the kind words. If you wdon’t want to add coconut or keeman to the paratha, I will suggest you can use roasted cauliflower, or alu chokha

  2. Coconut might not be compulsory, but definitely it is used guys in mughlai recipe cooked by a bong, its nothing to be shocked at!! The recipe is wonderful, stop chasing with the sake of a coconut please!! Cooking is an art, you can do it anyway you want to, that doesnot mean you need any specified recipe only! If people in mumbai can cook biriyani( an awadhi dish) with tamarind and tulsi leaf, then anything is possible in this world.. i really miss my kolkata’s biriyani a lot over here..
    Sudeshna mam, could you please update us with a delicious biriyani recipe please 🙂

  3. Hello Ms Bannerjee,

    Ami ekta student US se te pori. Eggroll recipe dekhte giye aapnar gota koyekta recipes pore nilaam.. eka aami onek kichu banai.. kintu kichu aaro student friendly easy to make recipes pele khushi hotaam.

    thank u.

  4. I use to cook but never before i made Mughlai Parantha with coconut…i only used to make it with keema. Right now I’m living in Chennai and i prepare a lot of bengali dishes here. I think you were right as when i added coconut to that (although i added keema)it gave an authentic bengali touch rather than a mughlai dish.

    1. This is the way they prepare it in Coffee House. But, its not that Bengali preparations mostly have coconut, that’s for the South Indian recipes – from salads to non-vegetarian dishes they use coconut.

    1. Hi AM,

      That’s the Calcutta style Mughlai paratha, so there’s a little tweaking in it with the coconut :). I’m sure you’ll like it

          1. Actually, there used to be a ‘Anadi’s Cabin’ or Basanta’s Cabin near Chowringhee in Kolkata who made the best Mughlai Paratha. And I never knew you used coconut in it. Always Keema.

            BTW – did you know that there is a Malaysian dish that is very like the Mughlai Paratha and they serve it with a spicy Pad Thai-type sauce. I had it in at the Malaysian restaurant in mall near Electronic Arts drive.

          2. The coconut is just a different version you get in coffee house, there’s surely no substitute to keema in Mughlai paratha.
            The Malaysian version sounds great. Why don’t you prepare it at home, and send us the recipe with a photo. We would love to post it as a guest post in our blog.

          3. never tasted coconut in calcutta mughlai paratha.i guess u are mixing up with some other recipe..thats not how bongs make it!!n moreover coffee house(the authentic one) is in college street,not in jadavpur.

          4. Hi,
            I just chanced upon this blog while finding a bengali name for certain ingredients, and i also chanced upon this recipe… while reading it i was also quite surprised to see the use of coconut, but since i am a great fan of coconut oil cooking and also malayali cuisine, i should say omelette made in coconut oil tastes delicious, so am sure this recipe would also work out. I was quite surprised and amazed to see certain comments from people. This is the same reason why bengalis will never evolve , i say this even if myself am a bengali… they can just try and make this recipe instead of bragging about their own knowledge of the same. And the comment about coffee house is really hilarious, that person should know that apart from the coffee house in college street, there is also an “authentic” coffee house in Jadavpur, invariably the same, as its just another branch. And there are several branches of such authentic coffee houses everywhere in India, I have visited some in Kerala. In fact since today afternoon me and my friend had been planning to go there and in the next half an hour we will be there. Thanks for this nice blog.

          5. Hi ..I also chanced upon this site while looking for the recipe of mughlai paratha..coconut is not used in it if it is cooked like a bong..this fact needs to be highlighted..we are having keema dosas also nowadays but that is not authentic south indian..and for the uninitiated..authentic coffee house is in college street only..

          6. Chitralekha,
            Yes, the world famous Coffee House is in College street, but there is a smaller version of the same in Jadavpur opposite to Jadavpur University. Generally keema is used in Mughlai paratha, but its there version of the Mughlai recipe with coconut.

  5. Oyye Balle balle….. cool.

    Muglai Parantha makes me nostalgic. I was brought up in North-Eastern part of India where I got to first taste this amazingly delicious parantha. Now I am in Hyderabad where Muglai parantha is not so popular so the only time I get to relish it is only during Durga Puja festival. I have couple of very good Bengali friends and we all visit the Rama Krishna Math Gurga Puja Pendal where you can find some stalls selling this great dish.

    Yummy Yummy.

  6. I had been looking for this recipe for so long.Being a bong got intrigued by the blog’s name & fleeted through & voila,found it.
    thanx a lot for sharing the mughlai dish…

  7. Hi you have a wonderful blog with interesting recipes. You can visit my blog view my recipes and give ur comments.

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