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Mughlai Paratha/加尔各答酿Paratha肉末

Mughlai Paratha/Keema Paratha/Cheme Meat Filled Paratha食谱-

An unleavened flatbread that has won the hearts of the people in the subcontinent and as far away as in the south-east Asia too,the paratha is one such food that requires no introduction.There is no two-way of making the dish but many ways to enjoy it as plain paratha with basicpotato curry 或者像帕提哈一样raitaorchutneyor as flaky paratha with curries or even with sugar sometimes.当谈到穆格莱帕塔时,the very basic definition of paratha changes,taking this to new level of gastronomical height and after a bite or two,you will realize why betway88.comBengalis are so crazy about it.

Mughlai paratha recipe

Mughlai paratha is an exemplary  illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after street food of Kolkata.In its original version,the paratha is usually stuffed withkeema (肉末)然后用鸡蛋强化,the meat filled packets are then shallow fried in hot oil.

Kolkata mughlai paratha

The mere mention of Mughlai paratha leads straight to the Anadi's cabin,the man according to legends had introduced the mughlai paratha to the gourmands of Kolkata.But with time everythingchanges,so does the legendary reputation too.

But the quench for a good Mughlai paratha stays with us,and that motivates us to take the plunge.The procedures are long but if you plan it well ahead in advance,很多事情变得容易了。So I had prepared the minced meat and potato curry a day before and that gives us some stress free moments.You don't have to concentrate on too many things,只关注伞兵。


Mughlai paratha steps

Making the dough is tough if you are newbie here.但是如果你尝过成功的滋味samosa,this will be an easy ride for you.You need to add lot of oil to make the dough pliable,that will also ensue the end result will be super flaky paratha.多吃点鸡蛋,把伞骨煎一下。而不是肉末做馅,你也只能用洋葱,green chillies and spices or mashed potatoes or even some scrambled paneer too.So here goes the recipe,别担心如果你第一次做不好,there's always second time.

Mughlai Paratha/来自加尔各答的肉馅Paratha
Prep time
Mughlai paratha or paratha stuffed with minced meat and fortified with egg cover and shallow fried.
Cuisine: Indian
Serves: 6
For dough
  • All purpose flour / maida : 3 cups
  • Refined oil : 3 tbsp + more for greasing
  • Salt : ¼ tsp
  • Warm water / milk : 1 cup +/-
  • Baking powder : a pinch (optional)
  • Minced meat : 250 gm
  • 洋葱:1大块切成薄片
  • Green chillies : 2-3 chopped
  • Ginger-garlic paste : 1 tbsp
  • Turmeric powder : (1/4 tsp)
  • 孜然粉:1茶匙
  • betway88.comBengali garam masala : ½ tsp
  • 盐和糖的味道
  • Oil for frying
  • Red chilli powder;½ tsp
  • Cilantro : ¼ cup finely chopped
For spicy potato curry (dry)
  • 土豆:3大块切成方块
  • Green chillies;2-3 finely chopped
  • Ginger paste : 1 tsp
  • Turmeric powder :1/2 tsp
  • Red chilli powder;1 tsp
  • Black pepper powder : ½ tsp
  • 孜然粉:1茶匙
  • Salt to taste
  • 油:2汤匙
  • Eggs : 3 beaten well with pinch of salt
  • Oil for shallow frying the paratha
  • Onions : 1cup finely chopped
  • 青椒:2-3汤匙,切碎
To serve
  • Tomato ketchup
  • 芥末酱/卡苏迪
  • Wedges of lime
To prepare the dough
  1. Sift the flour in a bowl,撒盐,baking powder if you are using and make a well in the center and add the oil.
  2. 用你的手指,rub the oil with the flour very well till it resembles fine bread crumbs.
  3. This will ensure the flakiness of the paratha.
  4. Knead the dough using warm water or milk (milk makes the dough soft),adding it slowly and knead it into very soft and pliable dough.
  5. 面团应该是软的,柔韧的,stretchy and should be able to roll out thin.
  6. Once you attained that stage,把油抹在面团上,cover it with damp kitchen towel and leave it to rest for 2 hours.
Preparing the minced meat filling
  1. Wash the minced meat (keema) in a colander,keeping a bowl underneath.
  2. Heat one tablespoon oil in a pan and fry the onion slices.
  3. keeping the heat to the maximum,add the minced meat (keema) and fry on a high heat.It will start releasing lots of water.
  4. 加入姜蒜酱,all the spices,green chillies,salt and keep frying it on high heat.
  5. Once the water dries up,检查调味料,lower the heat,cover it and cook till done.
  6. 如果需要保持肉的湿润,加几勺水。
  7. Add the chopped cilantro and mix it well.
  8. 把它放在前一天,重新加热,然后加入伞兵。
To prepare spicy potato curry (dry)
  1. 把土豆洗净剥皮,cut it into cubes
  2. 加热油盘中的油,add the potatoes and fry it for few minutes.
  3. Add the ginger paste,green chillies,all the spices,加盐,继续煎。
  4. Add one cup water,lower the heat,cover and cook the potatoes till done.
  5. Once the potatoes are tender and has soaked up the water,检查调味料,把它从火里拿出来。
  6. Make this a day ahead,重新加热,和穆格莱帕塔一起食用。
  1. Knead the prepared dough lightly for couple of minutes.把它分成相等的高尔夫球大小的部分。
  2. Grease the rolling pin and the board.
  3. 拿球,roll out thinly into a square.Roll out as thin as possible but not paper thin,else it will not hold the stuffing well.
  4. 使用文章中给出的图片作为指南。
  5. 把一茶匙鸡蛋均匀地涂在伞骨上,leaving the edges.
  6. Place the minced meat filling in the center.Top it with 1 tsp finely chopped onions,2-3 pieces of finely chopped green chillies and two teaspoon of egg mixture on the minced meat.
  7. Now fold the paratha as per the pictures,making it well enclosed packets.
  8. Heat the oil in the pan.
  9. Place one paratha in hot oil,先把两边折起来。
  10. Once it starts browning,翻过来煎另一面。
  11. Flip it once more,this time slightly press the edges of the paratha for even cooking and fry till golden brown.Flip it and fry the other side till golden brown.
  12. 重复这些步骤直到面团最后。
to serve
  1. Serve the Mughlai paratha hot with ketchup or mustard sauce,再加上洋葱片、酸橙片和干辣土豆咖喱。

Happy eating



  • Reply
    July 1,2015点在凌晨2点10分

    Thank you so much.I was looking for this recipe for long time.They make in Burma(Indian version).在Rander(Surat)也有售,Mecca and Kolkatta.但它起源于莫卧儿,并传给了迪夫。印度的城市。

    My mother used to make it.But I needed recipe to make step by step.

    You can save in refrigerator and later microwave(It is not like fresh) but delicious.

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    6月3日,2017 at 6:58 am

    令人惊叹的!很高兴我找到你的页面。Can you make moglai parota with ata instead of maida??

    • Reply
      June 4,2017 at 10:00 am

      TrinaI understand your health quotient as aata is always considered as healthier than the maida.But unfortunately moghlai paratha won't taste as much good as it should be with aata.As it is difficult to bring the elasticity and leaven the wheat dough.但是你可以一直尝试。My suggestion is to go for 50% ratio of wheat to maida.
      Hope that helps.Thanks for visiting us.Hope you will find here more to entice you.

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    Vidya manush
    February 21,2018 at 9:27 pm

    I am not tried parata this tasty.Thank you very much your recipe.

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