Mughlai paratha

Mughlai Paratha is a popular Indian and Bangladeshi dish, originating from the Mughal era. It is a rich, flaky, stuffed bread that is often enjoyed with a side of curry or raita.

History

The Mughlai Paratha was introduced during the Mughal period in India, hence the name 'Mughlai' which refers to the cooking styles of the Mughal Empire. The dish has since become a staple in many parts of India and Bangladesh, particularly in the regions of West Bengal, Kolkata, and Dhaka.

Preparation

The preparation of Mughlai Paratha involves making a dough from wheat flour, which is then rolled out into a circle or square. The dough is filled with a mixture of ingredients, typically including egg, onion, green chili, and minced meat (such as chicken, mutton, or beef). The filled dough is then folded over to seal the filling inside, creating a parcel shape. This is then shallow-fried in ghee or oil until golden brown.

Variations

There are many variations of Mughlai Paratha, with different fillings used depending on the region and personal preference. Some versions may include cheese, paneer, or vegetables in the filling. In some parts of Bangladesh, a sweet version of the dish is made with coconut and sugar.

Serving

Mughlai Paratha is typically served hot, often with a side of curry or raita. It can be eaten as a main meal, or as a snack. In some regions, it is also a popular street food.

See also

• Indian cuisine
• Bangladeshi cuisine
• Mughal Empire
• Paratha

This article is a stub related to cuisine. You can help WikiMD by expanding it!

This Bangladesh-food related article is a stub. You can help WikiMD by expanding it.

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Mughlai Kheema Paratha

Mughlai_paratha

• 
  Mughlai Kheema Paratha