Mughlai Paratha
Snacks • India
About Mughlai Paratha
Kolkata Mughlai stuffed paratha — large square flatbread filled with beaten eggs, minced meat or vegetable, and shallow-fried. Heavy, hearty street food.
How to Make Mughlai Paratha (Traditional & Healthy Version)
Mughlai Paratha is a legendary snack from the eastern regions of India, particularly West Bengal, with roots tracing back to the Mughal influence in Kolkata's royal kitchens. This dish is a delectable stuffed flatbread filled with a spiced egg mixture, making it a beloved treat at roadside stalls (known as 'petis') and home kitchens alike. Traditionally served with a side of tangy chutney or raita, Mughlai Paratha is known for its crispy outer layer and savory, flavorful filling. Perfect for festive gatherings, especially during Durga Puja, this paratha brings together the rich flavors of Indian spices and the wholesomeness of eggs. The healthy version of this recipe uses whole wheat atta instead of maida, minimal oil, and lots of fresh vegetables, making it a guilt-free indulgence. If you are looking for an authentic Indian street food experience that aligns with your health goals, this Mughlai Paratha recipe is the ideal choice.
Ingredients(for 1 medium paratha (approx. 120g))
- 1 cup Whole wheat atta (flour) (gehun ka atta)
- 2 Eggs (farm fresh)
- 1 small, finely chopped Onion (pyaz)
- 1, finely chopped Green chillies (hari mirch) - optional
- 2 tbsp, chopped Coriander leaves (dhaniya patta)
- 1/2 tsp, grated Ginger (adrak)
- 1/2 tsp Cumin powder (jeera powder)
- to taste Salt (namak)
- 1/4 tsp Black pepper powder (kali mirch)
- 2 tsp Oil (for shallow frying)
Instructions
- 1
In a mixing bowl, combine whole wheat atta, a pinch of salt, and enough water to knead into a soft, smooth dough. Cover and let it rest for 10 minutes.
10 minutes
Use lukewarm water for a softer dough.
- 2
Crack the eggs into a separate bowl. Add chopped onion, green chillies, coriander leaves, grated ginger, cumin powder, black pepper, and salt. Beat well until fully combined.
3 minutes
Whisk the eggs thoroughly for a fluffier filling.
- 3
Divide the dough into two balls. Roll out each ball into a thin, large circle (about 8 inches) using a rolling pin and a dusting of atta.
3 minutes
Roll as thin as possible for crispier parathas.
- 4
Heat a non-stick tawa (griddle) on medium flame. Place the rolled dough onto the tawa, cook slightly, then pour half the egg mixture in the center and quickly fold all sides to form a square or rectangle, sealing the edges.
2 minutes
Act fast to prevent the egg from spilling out.
Why This Dish is Healthy
Switching to whole wheat atta instead of refined flour significantly increases the fiber content, helping with digestion and blood sugar regulation. Shallow frying with minimal oil reduces calorie intake, while the inclusion of eggs boosts the protein, helping to keep you fuller for longer. This dish is an excellent option for those looking for a balanced, nutrient-dense Indian snack without compromising on traditional flavors.
This healthy Mughlai Paratha recipe uses whole wheat atta, which adds dietary fiber, complex carbohydrates, and essential B vitamins to your meal. Eggs provide high-quality protein, healthy fats, and micronutrients such as vitamin D, choline, and selenium. By adding fresh vegetables like onions, green chillies, and coriander, you get antioxidants and vitamins A and C. Minimal oil makes it lower in saturated fat compared to deep-fried versions.
Pro Tips
- 💡Tip 1: Resting the dough makes for softer and more pliable parathas.
- 💡Tip 2: Cook on medium heat to prevent burning and ensure even cooking.
- 💡Tip 3: For extra crispness, brush a little oil on both sides after folding.
Storage & Serving
Store leftover Mughlai Paratha in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa to restore crispness before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 14.0 g |
| Fiber | 2.0 g |
