2:28 Minutes
Recipes
4 Servings
Mughlai Paratha is a rich and indulgent stuffed flatbread filled with spiced egg mixture and sometimes minced meat. Cooked using King’s Soyabean Oil, it turns perfectly crispy outside while remaining soft and flavourful inside, making it a satisfying meal or snack.
This recipe recreates the authentic Mughlai-style paratha with a crispy exterior and a juicy, flavour-packed filling. King’s Soyabean Oil ensures even frying and a golden, non-greasy finish.
Mughlai Paratha has a rich, savoury, and slightly spicy flavour. The thin dough is filled with an egg mixture, folded into a parcel, and shallow-fried until crispy and golden.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take refined flour (maida) in a mixing bowl.
Add salt and a small amount of King’s Soyabean Oil.
Mix well until the oil is evenly incorporated.
Gradually add water and knead into a soft, smooth dough.
Knead well to ensure elasticity and smooth texture.
Cover and let the dough rest for 15–20 minutes.
Take a bowl and crack fresh eggs into it.
Whisk the eggs until smooth and slightly frothy.
Add finely chopped onions, green chillies, and coriander leaves.
Season with salt and black pepper.
Optionally add pre-cooked minced meat for a richer version.
Mix everything well to create a flavourful filling.
Divide the dough into equal portions.
Roll each portion into a ball.
Flatten and roll into a thin, large circle.
Ensure the dough is rolled evenly like a rumali roti.
Keep it thin so it folds easily and cooks evenly.
Place the rolled dough on a flat surface.
Pour the prepared egg mixture into the center.
Spread it slightly but keep it within the center area.
Fold the edges from all sides to form a square parcel.
Seal gently to hold the filling inside.
Heat King’s Soyabean Oil in a pan on medium flame.
Carefully transfer the folded paratha onto the pan.
Cook on medium heat to avoid burning.
Flip gently and cook both sides evenly.
Press lightly with a spatula to ensure even cooking.
Fry until it turns golden brown and crispy.
Remove the paratha and place it on a serving plate.
Cut into pieces for easy serving.
Serve hot with ketchup, chutney, or curry.
Enjoy as a hearty meal or snack.
Best served fresh for maximum crispiness.
King’s Soyabean Oil is ideal for frying parathas as it provides a light texture and ensures even cooking without making them greasy.
King’s Soyabean Oil offers a neutral flavour, while ghee adds richness and butter gives a heavier taste that may alter the traditional Mughlai balance.
Roll the dough thin and cook on medium heat with enough oil for a crispy texture.
Yes, you can use paneer or vegetable stuffing as an alternative.
King’s Soyabean Oil is a good option as it ensures even frying and crispiness.
This can happen if the dough is too thin or not sealed properly. Ensure proper folding and sealing.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
