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Make Kolkata-Style Anda Mughlai Paratha To Begin Your Day

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One of Bengal’s most loaded street food items, Mughlai paratha is also called a ‘paratha’, even though it is much more like a deep-fried, minced meat-filled pastry. Sometimes, only egg is used, and then it becomes an anda Mughlai paratha.
prep time 00 Hour 20 Mins
cook time 00 Hour 10 Mins
chef Team Kitchen Diaries

The Muslim influence in Bengali cuisine is important to understand in decoding the history of Mughlai paratha, because even though many people suspect the paratha to have any Mughlai connection whatsoever, they are somewhat certain that it arrived to present-day India via the route of Dhaka. 

Even the tradition of using keema in dishes was popularised by the Muslim chefs. It is a common belief that many street-side vendors of Kolkata call their dishes ‘Mughlai’ or ‘Chinese’ just to grab more eyeballs. Soon after the partition, Mughlai paratha became a commonplace in the street food fare of Bengal, the cabins of Kolkata. It has also made its way in Durga Puja pandals around the country.

The Mughlai parathas that you know of today are stuffed with minced meat or egg and a lot of spices. Its outer coating is made with maida and eggs, it is deep fried in oil, and because it is so heavy, it is cut up into squares and served with ketchup and kasundi (A Bengali mustard condiment), an

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Tips and Tricks

  1. A roti tawa helps the paratha cook evenly without burning. If you prefer a slightly lighter version, shallow-fry on the tawa while pressing the edges gently for extra crispness. 
  2. A deep fry pan with slightly raised edges works best for frying Mughlai paratha. It helps contain the oil and gives enough space to flip the stuffed paratha without breaking the egg filling. 
  3. Use a food processor to knead the maida dough quickly and smoothly. You can also pulse the onions, tomatoes, chillies, and coriander for an evenly chopped filling. 
  4. For a less oily version, brush the folded paratha lightly with oil and bake in a preheated OTG until golden, flipping once midway for even browning. 
  5. Induction cooktops offer precise temperature control, which helps prevent the outer layer of the anda Mughlai paratha from browning too quickly while the egg cooks through inside. 
Step 1

Add 1 tablespoon oil to the flour and stir thoroughly.

Step 2

Once the oil is evenly distributed in the flour, add the water and knead the dough.

Step 3

Let it rest for 15 minutes; in the meantime, make the egg mixture.

Step 4

Chopped the onion, chilli, and tomato finely. Break the eggs into a basin.

Step 5

Mix in the remaining ingredients and whisk everything together. Divide the dough into 4 halves. 

Step 6

Roll it well and try to produce a chapathi-shaped disc. Add 1 tablespoon egg mix in the middle, then fold it from all four sides by pressing it well.

Step 7

Heat a skillet with enough oil to deep fry the paratha. Deep-fry the paratha over medium heat.

Step 8

Serve anda Mughlai paratha with tomato sauce, kasundi and spicy sauce.

Frequently Asked Questions

 Yes, you can use whole wheat flour for a nuttier taste and a slightly lighter texture, though the classic street-style version uses maida for its flaky crispness.

 This usually happens if the dough is rolled too thin or the egg filling is overfilled. Seal the edges firmly before frying.

Yes, the dough can be made 6–8 hours ahead and kept covered in the refrigerator.

Make sure the filling is not too watery, and fold all four sides tightly before placing it in hot oil.

 Yes, shallow-frying works well and still gives a crispy outer layer, though the texture will be slightly different from Kolkata street-style Mughlai paratha.

 It tastes best with ketchup, kasundi, mint chutney, cucumber-onion salad, or even plain yoghurt.

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