Mughlai Paratha
An authentic non-vegetarian recipe from Delhi, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
300g All-purpose flour (maida)
4piece Eggs
250g Minced mutton or chicken
2piece Onion, finely chopped
3piece Green chillies, finely chopped
20g Fresh coriander, chopped
20g Ginger-garlic paste
8g Garam masala
8g Red chilli powder
80ml Ghee
10g Salt
150ml Water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix maida with salt and enough water to form a soft, pliable dough. Rest for 20 minutes.
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Cook minced meat with onion, ginger-garlic paste, green chillies, red chilli powder, garam masala, and salt until dry and cooked through. Let cool. Mix in fresh coriander.
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Divide dough into 4 large balls. Roll each into a thin circle on a lightly floured surface.
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Whisk an egg with a pinch of salt. Place a portion of keema filling in the center of the rolled dough.
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Pour beaten egg over the filling. Fold all four sides of the dough inward to form a square parcel, enclosing the filling completely.
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Heat a tawa or griddle over medium heat. Place the sealed parcel seam-side down.
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Press gently and cook for 3–4 minutes. Flip carefully.
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Apply ghee liberally on both sides and cook until golden brown and crisp.
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Cut into squares and serve hot with green chutney and sliced onions.
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Chef's Tips
The egg inside creates a rich, creamy layer — ensure the parcel is sealed tightly to prevent leakage.
Mughlai Paratha is a Mughal-era street food that became a Delhi favourite in Old Delhi lanes.
Cook on medium heat so the egg inside cooks through while the outside crisps up.
Serve with a cooling raita to balance the richness of the egg and meat filling.
About This Dish
Mughlai Paratha is a traditional non-vegetarian dish from Delhi, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The egg inside creates a rich, creamy layer — ensure the parcel is sealed tightly to prevent leakage. - Mughlai Paratha is a Mughal-era street food that became a Delhi favourite in Old Delhi lanes. - Cook on medium heat so the egg inside cooks through while the outside crisps up. - Serve with a cooling raita to balance the richness of the egg and meat filling.
Category
Non-Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium