When it comes to street food, Kolkata is a city that never disappoints. Among its many iconic dishes, the Mughlai Paratha holds a special place in the hearts (and stomachs) of food lovers. A flaky, crispy paratha stuffed with eggs, onions, and minced meat (or sometimes just spiced eggs), this dish is a perfect blend of Mughlai richness and Bengali street-style indulgence.
If you’ve ever strolled down the busy lanes of Kolkata, you’d know the joy of biting into a hot Mughlai Paratha, straight off the tawa. But the good news is—you don’t have to wait for your next trip to Bengal to enjoy this delicacy. With the right techniques, you can recreate the magic at home.
Here are five easy tips to help you make the perfect Kolkata-style Mughlai Paratha right in your own kitchen.
1. Knead a Soft Yet Elastic Dough
The base of a Mughlai Paratha is its flaky outer layer. To achieve this, you need a dough that is soft, elastic, and easy to roll. Use all-purpose flour (maida) as the base, add a pinch of salt, a teaspoon of sugar, and a little oil or ghee. Gradually mix in water and knead until the dough is smooth.
Rest the dough for at least 30 minutes under a damp cloth. This resting time ensures that the gluten develops, giving the paratha its signature stretch and softness.
2. Prepare a Fluffy Egg Filling
Traditionally, Mughlai Parathas are stuffed with a beaten egg mixture that sometimes includes minced chicken, mutton, or just vegetables for a lighter version. Whisk eggs with finely chopped onions, green chilies, coriander leaves, and a dash of garam masala.
If you want an authentic street-style taste, add a spoonful of minced meat to the mixture. The egg binds the filling together while adding richness, making every bite flavorful.
3. Master the Folding Technique
The folding of the paratha is what makes it different from regular stuffed flatbreads. Roll out the dough into a thin sheet, pour the egg mixture in the center, and fold the edges over it like an envelope. This ensures the filling doesn’t spill out during frying.
A pro tip: roll the dough thin enough to cook evenly, but not so thin that it tears when folding. A perfect Mughlai Paratha has a balance between crispiness outside and a soft, juicy filling inside.
4. Shallow-Fry with Ghee or Oil
Street vendors often fry Mughlai Parathas in generous amounts of oil, but at home, you can achieve the same flavor with less oil. Heat a tawa or shallow pan, add ghee or oil, and fry the paratha on medium heat.
Cook both sides until they turn golden brown and crispy. Avoid cooking on very high heat, as the outer layer may brown quickly while the inside remains uncooked.
5. Serve with Classic Accompaniments
In Kolkata, no Mughlai Paratha is complete without its accompaniments. Serve it hot with kasundi (Bengali mustard sauce), a side of cucumber salad, and sometimes a simple potato curry. The tangy mustard and refreshing salad balance the richness of the paratha beautifully.
If kasundi isn’t available, you can pair it with regular tomato ketchup or mint chutney for a modern twist.
Making Kolkata-style Mughlai Paratha at home is easier than you think. With a little patience and the right techniques, you can enjoy this iconic street food right from your own kitchen. From the perfectly kneaded dough to the fluffy egg-meat filling and the crisp golden frying, each step brings you closer to that authentic taste of Kolkata.
So the next time you’re craving something indulgent yet comforting, try these five simple tips and treat yourself to a plate of homemade Mughlai Paratha.