Mughlai Paratha | How to make Mughlai Paratha | Crispy Egg Paratha Recipe | Chicken Stuffed Paratha | Chicken Mughlai Parotta | Egg Paratha Recipe | Paratha Recipes | Egg Recipes for Breakfast | Breakfast Recipes | Lunch Recipes | Quick Snack Recipes | Indian Street Food | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mughlai Paratha with our Chef Varun Inamdar.
Introduction Mughlai paratha is a popular Bengali street food of soft fried bread enhanced by a stuffing of keema, egg, onions, and pepper; or a paratha stuffed with the same or similar ingredients. It is believed to have originated in Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. Ingredients in the preparation of Mughlai paratha may include chicken or mutton, flour, eggs, onions, green chillies, coriander leaves, etc.
For the Dough 1 cup Refined Flour Salt (as required) Water (as required) 1 tbsp Oil
For the Filling 2 Whole Eggs (whisked) 1 cup Chicken Breast (cut into cubes) 1/2 cup Onion (chopped) 3-4 Green Chillies (chopped) 1/4 cup Coriander Leaves (chopped) 1 tsp Garam Masala Powder 1/4 tsp Red Chilli Powder 1/4 tsp Turmeric Powder Salt (as required)
