Mughlai Paratha

Adapted from Naureen Akhter

Traditional to Bangladesh, these crispy fried flatbreads come to us thanks to Naureen Akhter of Kitchen 3N. Her original recipe combines a flavorful, perfectly seasoned egg and ground chicken filling with a tender, easy-roll dough enriched with oil. Put together, fried, and served alongside a salad and/or cilantro chutney, this is a dish that’s guaranteed to leave your taste buds dancing.

1 hr
30 to 36 mins
2 hrs 10 mins
6 parathas
Mughlai Paratha


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  1. To make the dough: In a large bowl, combine the flour and salt with your fingers. 

  2. Drizzle in the oil and mix with your fingers to incorporate the oil. Squeeze the dough occasionally to check for consistency; it should hold its shape but collapse when pressed.

  3. Add the water, 2 tablespoons at a time, working it in with your fingers. As you bring the dough together, occasionally press the top of the dough down with your knuckles.

  4. Once the dough is combined (this should take about 5 minutes total), shape it into a ball in the bowl, drizzle the top with oil, and drape a damp towel over the bowl. Let the dough rest for 30 minutes.

  5. To make the filling: While the dough is resting, heat a skillet or wok over medium-high heat. Add the oil, then the onion. Sauté until the onion is soft, 3 to 4 minutes.

  6. Add the ground chicken, breaking it up into little pieces. Season with 1 teaspoon of the salt, garlic/ginger paste, cumin, garam masala, black pepper, and nutmeg, stirring to combine. Cook until the chicken is cooked through, 5 to 7 minutes. Remove the pan from the heat and set aside.

  7. Whisk the eggs together in a medium bowl. Add the remaining 1/8 teaspoon salt, the cilantro, onion, and chilis (if using).

  8. Stir half the chicken mixture (about 1 1/4 cups, 175g) into the egg mixture; you can reserve the remaining chicken mixture for another use (omelet, taco, etc.) or freeze it to make paratha later.

  9. To assemble and fry the parathas: Heat 1 to 2 cups (198g to 396g) vegetable oil in a wok or deep skillet; you want the oil to be about 1” to 1 1/2” deep. Heat over low heat until the oil reaches 350°F. 

  10. Divide the dough into 6 pieces; if you have a scale, each piece will weigh between 65g and 70g. Shape each piece into a square or rectangle. 

  11. Lightly flour your work surface. Working with one piece of dough at a time, roll it into a 12" x 8" rectangle, flipping it occasionally to ensure it’s not sticking to the work surface. It should be very thin, to the point that it’s semi-translucent.

  12. Place 3 tablespoons of filling in the center of the dough and spread it into a thin, even layer, stopping about 2" away from the long edges and 3" away from the short edges.

  13. Bring the long edges of dough to the middle, then do the same with the short edges and press down to seal. You should have an approximately 6" x 4" paratha.

  14.  Carefully lower the paratha into the hot oil, seam side down. Cook the paratha for 5 to 6 minutes, flipping it occasionally; be sure to monitor the temperature of your oil while the paratha is frying to ensure it doesn’t fluctuate too far above or below 350°F. Adjust by turning the heat up or down.

  15. Remove the paratha from the oil, allowing the oil to drain back into the wok or skillet, and place it on a paper towel-lined plate.

  16. Repeat the process with the remaining dough and filling. You can keep the parathas warm in a low oven (200°F to 250°F).

  17. Cut the parathas into quarters before serving. 

  18. Store any leftovers, well wrapped, for several days in the refrigerator; freeze for longer storage. Rewarm in the oven before serving. 

Tips from our Bakers

  • Garlic-ginger paste is usually made by blending equal parts peeled garlic and peeled fresh ginger root with a little bit of water until smooth. Homemade is certainly preferable to store-bought (though Laxmi brand is fine in a pinch). For an easy substitute: Mince together a 1” piece of ginger root, peeled, and 2 cloves garlic, peeled; measure out 1 teaspoon for this recipe, storing the remaining mixture in the refrigerator. 

  • A thin, even layer of filling helps ensure a flat paratha that resembles a closed envelope. If the filling is not spread thin enough, the paratha will be too thick and puff up too much when it hits the oil.