Mughlai Paratha

Parathas with Condiments Image © Dinodia Photos/ Getty Images
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
123 Calories
5g Fat
14g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 123
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 87mg 29%
Sodium 83mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Protein 7g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make a meal of this wholesome and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney.


  • For the Dough:
  • 500 grams whole wheat flour
  • 1 cup milk
  • Dash salt (or to taste)
  • For the Filling:
  • 500 grams Masala Kheema (spicy minced meat)
  • 3 eggs
  • Ghee, vegetable, canola or sunflower oil (for frying)

Steps to Make It

  1. In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.

  2. Whisk the eggs with salt to taste and set aside.

  3. Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4-inch circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the meat filling inside. Pich the folds to shut.

  4. Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6-inch circle. Do this for as many parathas as you want. The unused dough can be refrigerated and used later for up to 3 days. As you finish rolling out the parathas, set them aside. Place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.

  5. Heat a griddle on a medium flame. Put a paratha on it. Cook until you see tiny bubbles appearing on the upper surface, then flip. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee or cooking oil and flip again. Brush the surface with some egg and flip again. Grease the other side and brush egg on it also.

  6. The paratha is ready when the egg on both sides are cooked.