Delightful Mughlai Paratha Treats

Delightful Mughlai Paratha Treats
Image credits: Wikimedia Commons

This treat is often relished with meat, salad, or potato sababji. Deliciously crispy mughlai paratha packets are stuffed with egg too, and are a popular street meal in Bangladesh.

Emperor Jahangir is credited with inventing the delicious paratha, and he lavishly honored the chef who first made it. However, it is widely thought that Dhaka chefs were behind this dish, which became a famous Calcutta street meal during the British rule. If you’ve always wanted to make this, but though it was too intricate, don’t fret! Just follow our guidance in the recipe below, and you’ll be well on your way to making this in the comfort of your home!

How to Make Mughlai Paratha

Mughlai Paratha Recipe Ingredients

For the Dough

  • 1 cup of all-purpose flour
  • ½ teaspoon of salt
  • ⅛ teaspoon of baking powder
  • 4 teaspoons of ghee or olive oil
  • ¼ cup of ice water

For Your Filling

  • 1 egg and an extra egg yolk 
  • ¼  onion 
  • 3 tablespoons of cilantro
  • 2 Thai chillies 
  • ¼ tsp of fine turmeric
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon black pepper

Frying Ingredients

  • ¼ cup of oil, whichever you prefer for cooking

Method on How to Make Mughlai Paratha

The dough should be prepared as follows

  • Mix the flour, salt, and bicarbonate of soda with 2 tablespoons of olive oil in a medium bowl.
  •  Combine all ingredients in a bowl using a whisk. 
  • Make a well in the middle of the flour mix and pour in the water, blending well. 
  • Stir the dough gently with a spoon or silicone spatula until it binds together. Knead the dough for a few minutes until it creates a firm ball on a lightly floured board. 
  • 1 to 2 tablespoons of olive oil must be rubbed into the dough ball.
  • Allow the dough to rest for 20 minutes at room temperature, covered loosely with plastic wrap or a moist dish towel.

As soon as the dough has rested, make the filling the following way:

  •  Stir together the eggs and egg yolk with the shallot, cilantro, chilli, turmeric, and salt and pepper in a medium mixing bowl. 
  • Serve immediately.
  • Using a lightly floured surface, roll out the dough into a 12-by-12-inch rectangle
  • Distribute the filling evenly over the crust, keeping a 2-inch margin all around.
  • Take a small portion of the dough and fold it toward the center, pulling the left border slightly to the right. 
  • Make a similar folding motion, this time bringing in the right side of the dough to and gently overlapping the center of the filling. 
  • Gently squeeze the seams to strengthen them.
  • In order to lock the filling in, fold down and up the dough’s top and bottom edges until they meet in the centre approximately 2 inches down and 2 inches high, respectively. 
  • Gently press to seal. 
  • Your final product should resemble a square.

Frying your paratha: 

  • Warm the oil in a large pan over medium high heat. 
  • Tilt the pan if necessary as you delicately ladle the heated oil atop the paratha and cook it until it’s golden brown on both sides. 
  • As soon as the first side of the paratha is golden brown, turn the other side over and cook for another 5 minutes.
  • Cut into two rectangular pieces, either hot or at room temperature, and serve.

Flaky Mughlai Paratha


  •    500 grams of flour
  •    ½ cup of oil
  •   1 tsp of salt to taste
  •    5 eggs for a delicious stuffing
  •    2 large onions
  •    1 Tbsp coriander leaves
  •    A tsp of garlic paste
  •    2  julienne jalapenos
  •    ½ tsp of black pepper
  •    Salt for seasoning

Method on How to Make Flaky Mughlai Paratha

  • In a mixing dish, combine flour, oil, and salt. Mix until the mixture resembles fine bread crumbs. Then gradually add warm water and knead it. 
  • To roll the dough, you’ll need to make it semi-soft, flexible, and elastic
  • After kneading the dough well, rub it with a little oil, cover it with a moist towel, and leave it alone for half an hour.
  • Now it’s time to make the egg filling. 
  • Toss diced shallots, garlic, coriander leaves, jalapeno slices, eggs, pepper, and salt into a mixing dish. It was well beaten. The stuffing has been prepared.
  • After half an hour, form a disc out of the dough and flatten it out into a circular roti shape using some flour.
  • Continue rolling out sparsely, although not too much, or the stuffing will not hold.
  • In the centre, place the egg filling and smooth it out a bit.
  • Fold the opposing side of the paper towards the center. Fold the other two ends in the same way to fully shut the filler within. Ascertain that no filling will escape.
  • Gently move the paratha over the plate.
  • Cook on low heat now, otherwise the interior egg filling will be undercooked. Brush the oil on the Mughlai paratha’s sides carefully. It will be able to acquire adequate oil to cook this way.
  • Continue to cook so that both sides are golden brown.
  • Drain on paper towels and serve with salad, tomato ketchup, or aloo sabji, if desired.


Can we prepare the mughlai dough one day prior?

It’s best to prepare the dough a day prior. This helps reduce overall preparation time.

How long can we store mughlai paratha?

The frozen whole wheat parathas may be stored for up to a month if done correctly. You may take out the amount of parathas you need from the freezer and defrost them at any time. Parathas may be frozen using this method. The parathas should be totally cooled before wrapping and freezing them in order to preserve their freshness.