Mughlai paratha recipe | Egg muglai paratha | egg moglai porota

Mughlai paratha recipe | Egg muglai paratha 

Mughlai paratha recipe or egg mughlai paratha or bengali egg moglai porota is popular as Bangladeshi and Kolkata street food. Mughlai paratha is a Popular bengali street food also knowns as moglai porota is actually deep-fried indian bread stuffed with egg or keema. It’s a special paratha recipe of bengali cuisine, where chicken or mutton keema or mince was used with eggs as stuffing in the original version. Even here you may use paneer or mashed potatoes (aloo) as veg stuffing just like other indian stuffed paratha recipes. Though such dishes are available in Kolkata in the evening time in the street, you may prepare it at breakfast too.

Mughlai paratha recipe or bengali egg mughlai paratha (or moglai porota), recipe is described here with step by step pics. This traditional bengali stuffed paratha is mainly served with a special aloo tarkari or potato curry, vegetable salad, and tomato ketchup. Egg moglai or egg chicken moglai or egg mutton moglai paratha is on high demand at the evening time in every bengali street-side stalls of Kolkata. Anadir cabin is famous for its mughlai paratha recipe in Kolkata since ages, even I’ve also tried many times that scrumptious one.

Ingredients(for Dough)

• 2 cup all-purpose flour (maida) or wheat flour
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/8 tsp baking soda
• 2 1/2 tbsp oil
• 3/4 cup of water.

Ingredients(for Mughlai paratha masala )

• 1 medium onion(finely chopped)
• 3/4 tsp ginger
• 1/2 tsp turmeric powder + 1/2 tsp chilli powder
• 3/4 garam masala
• 1 tsp meet masala /chicken masala.
• 3/4 cup breadcrumbs.
• 2 tbsp oil.

Ingredients(for Egg paratha stuffing)(for each)

• 4 eggs(medium size)
• 3-4 tbsp chopped onion
• 1-2 chopped green chillies
• 2 1/2 tbsp moglai masala
• 1/8 tsp salt

Ingredients(For making aloo tarkari or potato curry)

• 3 medium-sized potatoes
• 1 tsp garlic paste + 1/2 ginger paste
• 2-3 green chilies
• 1/2 tsp turmeric powder
• red chili powder .
• 1/2 tsp garam masala powder
• 1/2 tsp black salt + 1/2 tsp roasted cumin powder
• salt to taste(as per requirement)

How to make egg mughlai paratha recipe step by step 

Making of the dough 

• Take a bowl with 2 cups of all-purpose flour (maida) or wheat flour, sieve it first.
• Then add 3/4 tsp salt, 1/2 tsp sugar, and 1/8 tsp baking soda to it. Mix it well.
• Add 2 tbsp refined oil to it and mix it nicely with your fingertips until the mixture becomes crumbly.
• Then slowly add water to make a soft dough like poori.
• Lastly, grease the dough with 1/2 tsp of refined. Then cover the dough and leave it for 15-20 mins.
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Making of mughlai paratha masala

• Take a pan, add 2 tbsp oil in it and heat it up. Once it hot, add 1 medium-sized finely chopped onion to it and sauté it nicely.
• Then add 3/4 tsp ginger paste and mix it nicely.

• After that add 1/2 tsp turmeric powder and 1/2 tsp chili powder to it.
• Add 1/2 tsp black salt and 1/2 tsp black pepper powder to it.
• Add 1 tsp meet/ chicken masala.
• Lastly, add 3/4 tsp garam masala powder and sauté it nicely.

• When the masalas sauteed well then add 1/2 cup of water to it.

• Once the moisture almost goes off, then add the breadcrumbs to it. Mix it well.

• Start stirring it well till it gets nice brown in colour . Turn off the heat.

Preparation of egg stuffed mughlai paratha 

• First, take 3-4 tbsp chopped onion, 1-2 green chilies (as per taste) and a medium-sized egg in a bowl.

• After adding salt to it beat it well together.

• Lastly, add 2 1/2 tbsp of moglai masala or mughlai paratha masala to it, mix it nicely and the stuffing is ready.

• Now take out the dough and divide it into four equal parts.

• First, grease the rolling board or kitchen table and rolling pin with oil. ( I’ve used my table to roll it nice and thin).

• Take a dough and roll it to turn it into a little thin bigger flatbread almost rectangular in shape. 

• Then put the whole stuffing on the center of this thin flatbread and spread it slightly.

• First, start to fold it lengthwise and take both sides in the middle of this flatbread. 

• Then fold the rest of its two sides one after one, just fold it like an envelope. 

• Take a wide deep fry pan for deep frying or flat pan for shallow fry and place it on medium heat with oil. 
• When the oil is hot, put the paratha into the hot oil and start frying. 

• Turn it down when one side is getting nice golden colour, continue the process until it both sides get crispy and nice golden brown in colour like a puff pastry.

• Then remove it from the oil and place it on a paper towel-lined plate to soak the excess oil.
• Mughlai paratha or bengali moglai porota is ready, enjoy it with aloo tarkai or aloo dum, salad and tomato ketchup.

How to make aloo tarkari for this mughlai paratha

• Firstly, take 3 medium-sized aloo or potatoes, wash it, peel it out and cut it into cubes.
• Then take a pan heat it up on medium flame, fry the potatoes till gets golden brown color. Remove the potatoes from oil.
• Add, 1 tsp garlic and 1/2 tsp ginger paste, 2-3 green chilies paste to the pan.
• Then add 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp black pepper powder to it.
• Lastly, add 1/2 tsp of roasted cumin powder and sauté it well.
• Then add 1/2 cup of water to it, when the water starts to boil, add the fried potatoes. Mix it well.
• Cook the potatoes by covering it, when the water almost reduced to its minimum, then add the garam masala powder and nicely mix it. 
• If the potatoes are not cooked till then, add some more water(about 1/4 cup) and bring it to boil.
• Slow down the heat and cover it with a tight lid. 
• When the potatoes will be completely cooked add 1/2 tsp black salt to it, mix it well and make it a little dry.
• Aloo tarkari or potato curry is ready to serve it with bengali mughlai paratha.