Moghlai parota

…durga puja special recipes…

Panchami te moghlai parota

How moghlai parota(stuffed leavened bread or lost in translation !) become an essential part of Bengali cuisine, I am not sure. May be its origin can be traced back to say some 300 years or  may be under the influence of mughlai culture on Bengali cuisine and in due course of time has evolved to its more Bengalicised version but in Kolkata every bylanes of the city has a corner where these moghlai parota are served just hot from the tava.

Refined flour : 1 1/2 cup
Eggs : 3 or 4
Mashed potato: 1 cup
Onion (finely chopped) : 1 medium
Ginger Garlic paste : 1 tbsp
Green chili (chopped): 1 tsp
Cumin powder: 1 tsp
Ghee : 1 tbsp
Oil for fry
Salt to taste

Method to prepare:

Sift the flour with little salt in it and mix the melted ghee with the flour. Add 1/2 cup lukewarm water to knead the dough until it become soft and pliable. Cover it with a damp muslin or cotton cloth for two hours.

Meanwhile beat the eggs and seasoned with salt , ginger garlic paste and green chillies. Add little onion to it, mix it well and keep aside for further use. Prepare the filling of mashed potatoes and seasoned with salt, cumin powder, onion and green chillies.

Roll out each ball of the dough into 10-12″ diameter paratha. Spread one tablespoon of egg mixture in the center of the paratha and place a part of the mashed potato filling in the central part. Carefully folds the corners of the paratha and wrap the filling to make an envelope or a square packets.

Heat some oil in a tava or griddle and place the square packets carefully and make sure that the filling does not comes out. Fry the paratha till the both sides become crispy golden brown.

Make some 3-4 moghlai paratha and served hot with chutneys, salad or aloo subzi.


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