Mughlai paratha

For this mughlai paratha there are three steps

  1. The pastry
  2. The filling
  3. The spicy potato curry

Ingredients for the pastry:

  • 75gm flour
  • 8gm oil
  • 1 gm salt
  • I gm sugar
  • 40 gm water


  • First evenly mix the dry ingredients
  • Now add the water
  • Knead it into a tight dough
  • Tuck in from all sides and look after if there is any crack it means it lacks moisture
  • Cover and leave for 30 minutes

Ingredients for filling:

  • 2 eggs
  • 3 gm chopped coriander
  • 2 gm chopped chilli
  • 2 gm chopped ginger
  • 5 gm chopped roasted peanutes
  • 20 gm prepared chicken mince or keema
  • 8 gm breadcrumbs

Ingredients for spicy potato curry:

  • 200 gm potatoes diced
  • 15 gm ginger paste
  • 8 gms green chilli paste
  • 1:1 ratio mixture of cumin powder, coriander powder,chilli powder, turmeric powder(5gm each) mixed with water
  • Salt to taste
  • For tempering 5gm panch phoron(all spice)
  • 10gm oil

Now come all the processes

Process for spicy curry:

  • In a pan add oil and temper the panch phoron
  • Add the ginger paste and chilli paste
  • Now add the spice paste and cook until oil separates
  • Add the diced potatoes and salt
  • Cook until the potatoes r cooked

And keep them aside

Process for the filling:

  • Mix all the ingredients evenly except the eggs
  • Now beat the egg into it and keep aside

Process for the pastry:

  • Roll out the pastry thin and flat preferably square shape
  • Add the filling into it
  • First close the sides then cover it from the top
  • Just like a pocket
  • Seaming should be done using water and finger
  • Then deep fry it until golden brown
  • Just like this it should look
  • Now cut it into 2 or 4 parts as per your choice


  • In a plate take your mughlai parathas
  • In a small bowl take some spicy potato curry

Serve it with some onion salad

P. S: Don’t eat it cold

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3 thoughts on “Mughlai paratha

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