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A fried up plain flour Indian flatbread filled with egg and minced meat! Its all about the taste and forgetting about calories!

From The Streets of ‘The City If Joy’
Kolkata, erstwhile Calcutta as named by the British is considered one of the cultural capitals of India. It is also very lovingly called the ‘City of Joy’, a city which thrives on the soul of people than the materialistic gains!

There is also a film made on Kolkata by the same name starring Patrick Swayze which shows the life struggle of a poor village man who comes to the city for a better life!

The city is where Mother Teresa hailed from and the popular Sister’s of Charity was set up by her. I used to be a visiting volunteer to the homes for dying destitute, the homeless and the mentally challenged women while at university.

It was an eye opening experience for me which made me realise how privileged and lucky I am to have a life that I have. There are few things that money cant buy, and that’s where compassion for others and gratefulness arises from.

The city has many facets to it, sprawling talent from literary geniuses from the field of art, music, drama to the modern lifestyle of a mall culture!

Food of course forms the integral part of any region and Kolkata is no different!

Kolkata houses people from all over India and so the cuisine reflects this diversity. Street food is extremely popular regardless of the strata of society you come from. Kolkata has its own collection of favorites, Kati rolls, Vegetable chops, Jhaal muri (spicy puffed rice) and many others as it will perhaps take an entire post to list them!

What Is Mughlai Parantha?
This particular recipe called Mughlai Paratha is the city’s own invention. Its a plain flour flat fried bread stuffed with beaten eggs. You can add any kind of stuffing to it such as chicken, minced meat, cottage cheese or just cheese and make it your own.

It’s a kind of dish that can be had any time of the day either for breakfast, lunch or dinner and is also good for lunch boxes. Ideally served with a potato curry this is a meal which bongs all over the world (including me) forget about counting calories and simply dig in !!

Mughlai Parantha Recipe

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For the Dough
Plain Flour - 2 cups
Oil - 4 tbsp
Salt - 1/2 tsp
Water for kneading
For the filling
Egg, Beaten - 4
Shredded Chicken (You can also use any leftover meat) - 1 cup
Ginger Juice or Ginger paste - 2 tsp
Salt to taste
Oil for deep frying
*Ingredients Needed


Making the dough
Put the flour, oil and salt together in a wide open dish for kneading and add the required amount of water to knead it into a soft dough! Spread a bit of oil on top of the dough and leave aside for 15 mins.
Making the Filling
Beat the egg together with salt and ginger juice or paste.
Add the shredded chicken pieces to the egg and mix well.
Keep the mixture aside ready for filling.
Rolling the Parantha.
Make small round balls out of the dough ready for rolling it out.
Dust some dry flour onto the worktop and put the ball in the center and roll it into a flat round cake.
Now take a large serving spoonful of the filling and spread it out on the centre of the rolled dough
Once the filling is in,start folding the dough like an envelope. Take the two sides and bring it to the centre. Next take the top and bottom part and bring them to the centre to make a rectangular shape.Follow the picture below for clarity.
Heat oil in a flat pan for deep frying the folded paranthas.
Once the oil reaches medium heat put the paratha in and fry on each side for 1 to 2 minutes until golden crisp!
Serve it hot either with ketchup or any other accompaniment of your choice.