Hello friends! In this recipe blog, I will share how to make Mughlai Paratha. A popular Bengali street food, Mughlai Paratha (Moglai Porota) is relished right from all over India to Bangladesh. The Mughlai Paratha recipe is very unique, and heavy compared to any other vegetables stuffed paratha. Any dry sabzi, pickle, tomato ketchup, salad or even curd goes well with it. You can serve it in lunch or even as an accompaniment during dinner.
So, go through the recipe blog and learn how to make Mughlai Paratha at home and enjoy this popular Bengali dish! Stay in touch for more delicious recipes.
Mughlai Paratha Recipe | How to make Mughlai Paratha | Moglai Porota
- 1 cup Maida/ all-purpose flour
- 120 ml Vegetable oil
- ½ cup Smashed potato
- 2 pcs Eggs
- 25 gm Cauliflower sliced in small size
- 25 gm Capsicum small dice cut
- 25 gm Carrot small dice cut
- 25 gm Ginger fine julienne cut
- 1 pcs Green Chilli small size chopped
- 25 gm Onion small size chopped
- 1 bunch Cilantro finely chopped
- ¼ tsp Garam masala
- ¼ tsp Red chilli powder
- ¼ tsp Cumin seeds
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- 1 tbsp Peanuts crushed
- 1 tsp Salt
- Gather all the ingredients, cut vegetables and then let’s dive into the cooking process.
Make the dough
- Take maida or all-purpose flour in a bowl.
- Add ¼ teaspoon salt and 1 tablespoon oil.
- Mix salt and oil with maida.
- Then add water and mix with the maida to make a dough.
- Add little water at a time, mix and then add more if required. Otherwise, the dough will become soggy.
- When the perfect dough is ready, cover it with a lid and keep aside for 30 minutes.
Prepare vegetable stuffing
- Heat up a kadai on medium flame and add 2 tablespoon oil.
- Add cumin seeds, crushed peanuts, cauliflower, carrots and ginger julienne.
- Give them a mix and cook for 2-3 minutes.
- Then add capsicum, green chilli and onions.
- Cook them for another 2-3 minutes.
- Now, add ¼ teaspoon salt, cumin powder, coriander powder, red chilli powder and garam masala.
- Mix them up with the vegetables.
- Add turmeric powder and cook for another 2-3 minutes.
- Finally, add chopped cilantro, smashed potato and mix them really well with rest of the vegetables.
Roll the dough
- Next step is to roll the dough.
- Take half of the dough for one paratha.
- Apply a little oil on surface of the dough.
- Roll it like we do for roti but make this a thinner sheet.
Fill with stuffing
- Now, let’s fill the paratha with vegetable stuffing we prepared.
- Use half of the veggies we cooked.
- Crack an egg, add ¼ teaspoon salt and mix it.
- Add the egg on top of veggies on paratha.
- Now close the paratha with stuffing in a rectangle shape.
Fry the Mughlai paratha
- To fry the mughlai paratha, heat up a kadali and pour remaining oil.
- Keep the flame between low and medium.
- When the oil is hot, add the paratha on it.
- Fry the paratha for about 15-20 minutes until it is golden brown and crispy.
- Flip it to the other side after few minutes.
- Keep changing side and fry nicely.
- When the surface turns into nice golden brown color and it is crispy, pick it up and serve hot with salad and tomato ketchup.