Among the many gems of Bengali street food, the Mughlai Paratha holds a special place. Crispy on the outside and stuffed with spiced egg and minced meat, this decadent dish is a delicious blend of Mughal opulence and Bengali flavor. Whether it’s Durga Puja time or a regular day at a college canteen, the sight of sizzling Mughlai Parathas on a hot tawa is irresistible.
Origin & History: Where Did Mughlai Paratha Come From?
The Mughlai Paratha traces its roots back to the Mughal era, believed to have been brought to Bengal by chefs in the court of Emperor Jahangir. The dish is said to be a creation of a cook named Adil Hafiz Usman, who worked in the Nawab’s kitchen in Bengal and merged Mughal kebab-style fillings with local paratha-making techniques.
This royal preparation later trickled down from the palaces to the bustling streets of Kolkata, where it evolved into the version we love today—stuffed with egg, minced meat (keema), onions, green chilies, and sometimes even cheese and vegetables.
Taste Profile: What Makes Mughlai Paratha So Special?
The taste of Mughlai Paratha is a rich medley of:
- Crispy, flaky layers of fried paratha
- A soft, juicy center loaded with eggs, spiced keema, and finely chopped vegetables
- Hints of garam masala, green chili heat, and the aromatic warmth of onions and coriander
It’s often served with kasundi (Bengali mustard sauce), tangy onion salad, and aloo sabzi or curry on the side.
Popularity: A Kolkata Street Food Icon
From elite restaurants to roadside stalls, Mughlai Paratha is a must-have item in:
- College canteens and food courts
- Old-school Bengali cabins like Anadi Cabin, Niranjan Agar, and Basanta Cabin
- Durga Puja pandals and winter fairs
- Menus of eateries across West Bengal, Bangladesh, and even Delhi & Mumbai
Its versatility and rich flavor have made it popular not just in Bengal but also in global Bengali communities.
Ingredients: What Goes Inside a Mughlai Paratha?
For the dough:
- Maida (refined flour)
- Salt
- Water
- A bit of oil or ghee
For the stuffing:
- Eggs (1–2 per paratha)
- Minced meat (chicken, mutton, or even paneer for veg version)
- Onions, finely chopped
- Green chilies
- Fresh coriander
- Ginger-garlic paste
- Salt, pepper
- Garam masala or meat masala
- Optional: grated cheese or capsicum
For frying:
- Oil or ghee
How to Make Mughlai Paratha at Home (Step-by-Step)
Prep Time: 20 mins | Cook Time: 15 mins | Serves: 2
1. Make the Dough:
- Knead maida with salt, a little oil, and water into a soft dough.
- Let it rest for 20 minutes.
2. Prepare the Filling:
- Sauté minced meat with ginger-garlic paste, onions, chilies, salt, and spices until fully cooked and dry.
- Cool the mixture and mix it with 1–2 beaten eggs and fresh coriander.
3. Roll & Stuff:
- Roll out the dough into a thin square or circle.
- Place the filling in the center and fold like an envelope or square.
4. Shallow Fry:
- Heat oil or ghee in a tawa.
- Gently place the paratha and cook on medium heat until golden brown and crispy on both sides.
5. Serve:
- Cut into quarters and serve hot with onion salad, kasundi, and potato curry.
Pro Tips for Perfect Mughlai Paratha
- Use bhetki or chicken keema for an authentic taste.
- Don’t overload the filling or it will break during frying.
- Use ghee for frying for a richer flavor.
- Add a sprinkle of chaat masala while serving for an extra zing.
Variations You Can Try
- Vegetarian Mughlai Paratha: Use paneer bhurji or sautéed veggies in place of meat.
- Cheese Mughlai Paratha: Add grated cheese to the egg mix for a fusion twist.
- Double Egg Version: For extra richness and fluffiness.
- Mini Mughlai Rolls: Make smaller versions for party starters.
Where to Eat the Best Mughlai Paratha in Kolkata
- Anadi Cabin (Esplanade) – Legendary for their mutton Mughlai Paratha
- Mitra Café (Shobhabazar) – Old-school charm with authentic flavors
- Niranjan Agar (College Street) – Famous among students and locals
- Dacres Lane – Kolkata’s iconic food street
Conclusion
If you love food that tells a story, the Mughlai Paratha is a bite of history. It brings together royal Mughal flavors, Bengali innovation, and street-side simplicity. Crispy, meaty, spicy, and soul-satisfying, this paratha is more than just a snack—it’s a cultural experience.
Whether you’re in Kolkata or cooking at home, this dish is a must-try for every Indian food lover.