Mum's end to tiffin box tantrums......

Monday, 1 August 2011

Mughlai parantha- a yummy , crunchy treat.

India experienced various sorts of culinary art down the ages for the last 100 yrs. Various invaders came to India , ruled the country and have contributed towards art and culture. Mughals reigned India for quite a long period and inculcated the art of making food . Northern India ardently follows the Mughal culture in cuisine , and has created a number of signature dishes. Mughlai Parantha was invented during the time of the Badshahs and still today a very popular item. The advent of various sorts of fast food  has somewhat affected the popularity of this dish , but good preparation is always worth. Lets see the recipe for this magic item.

(Lets assume that we are preparing this for 4 people, ingredient-measurement done according to it)
White flour (300 gms.),
Egg (6 pcs. battered),
Yeast (1/2 teaspoon) [ alternatively can be done with curd]
Mutton keema [finely chopped into smaller pieces] (200 gms.),
Ginger-garlic paste ( 1 teaspoon),
Garm masala powder[ a blend of cinnamon, cardamon, cloves, black pepper] ( 2 teaspoon),
Onions ( 2 medium sized chopped),
Tomatoes ( 2 medium sized chopped),
Salt as per taste,
Oil for frying.

Procedure:  Make a dough of  white flour with yeast, salt ,3 teaspoon oil and 1 cup of water. Mix the ingredients well with the help of your hands and try to make an even texture. The dough should be elastic enough to be punched. You may even try the punch test to see if the dough is perfect . The reason behind applying yeast is to make the dough fluffy and soft enough. Keep it aside for 30 minutes and keep it covered with a lid.  Heat oil in a container and dash onions, tomatoes in it. Add the mutton keema  and cook till it becomes soft. Add the ginger garlic paste , garam masala powder , salt for a perfect taste. Allow the mixture to cool down for 20 minutes. Batter eggs in a container and add the cooked mutton keema in it. Now apply a spatula and see that the mixture becomes semi liquid.  You should be able to take a scoop with spatula and it should not scatter.  Now make perfect rounded shapes with the dough already prepared.

step 1

 Make a flat rounded structure with the dough.

step 2
Apply the mixture of mutton keema n eggs and place it in the middle.

step 3

Fold it from two sides so that it form a rectangular shape. Press slightly so that it flattens and takes the shape of a parantha.

final step

You have to fry the structure prepared in hot oil in a frying pan. The structure will take golden brownish color , when the process of frying is complete. You may remove it from the frying pan and serve it.

crunchy inside

The inside of the parantha should be crispy and the mutton keema along with the dough will make a delicious combination and will take awesome taste.

Garnish with chopped vegetables like- onions, tomatoes, carrot , capsicum or anyone of our choice. Mughlai parantha is serving with potato curry/ chicken curry or tomato sauce. A very popular street food , available in various corners of India. Myself a Kolkattan, I am really a die-hard fan of Mughlai parantha. Mughlai parantha is one of the popular street food items, Kolkata specializes in. A very popular snacks, Kolkattans are crazy for this special dish, specially during the festivals and other occasions. This article is a very special dedication to all my NRI Bengali friends staying out of the country. Experiment with  your culinary skills, enjoy food , get the real spice of life.


  1. Lip smacking.I love Mughlai Parantha.The best part is your presentation and continued interest.We enjoy reading it.