Mughlai paratha is a popular Bengali street food originated from Dhaka, Bangladesh and also eaten in West Bengal . It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.
Mughlai paratha was one of those mughlai recipes that entered in Old Dhaka during the Mughal Empire,which was a food hub of then Mughal empire. Mughal rule mostly influenced the cuisine of Dhaka than rural Bangladesh. During British Rule, it became a popular tiffin snack in Calcutta.
Ingredients in the preparation of mughlai paratha may include whole-wheat flour, ghee, eggs, finely chopped onions, chopped green chili pepper and chopped coriander leaves. Sometimes chicken or mutton keema is also used in some variants. It can also be served without meat for stuffing.
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