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Mughlai paratha
	Mughlai paratha made in Karnataka, India
Type	Paratha
Course	Snack
Place of origin	Bengal Subah
Region or state	Bengal
Associated cuisine	Bangladesh, India
Main ingredients	Paratha, keema (minced meat), egg, ghee, onions, spices, salt and pepper
	Media: Mughlai paratha;

Mughlai paratha (Bengali: মোগলাই পরোটা, romanized: Moglai pôroṭa) is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema (spiced minced meat) and/or egg.^[1]^[2] It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme or the Yemeni Motabbaq.^[3]^[4] The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.^[5]^[6]^[7]

History

Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was The Turks introduced Bengalis to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai paratha. Mughal rule mostly influenced the cuisine of the administrative capitals of the Bengal Subah, like Dhaka and Murshidabad, rather than the rural part of it.^[6] This is one of the most famous dishes in Bangladesh, particularly in Dhaka, due to the influence of the Mughal Empire on the region's culinary traditions.^[8]The dish traveled to Kolkata in West Bengal from the old capitals of the Bengal Subah, such as Dhaka and Murshidabad , after Kolkata became the capital of the newly formed Bengal presidency, under the British Raj, and the dish became a very common and popular street snack in Kolkata. ^[4]^[9]

Ingredients

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.^[10]

Sometimes chicken, beef or mutton keema is also used in some variants. It can also be served without meat for stuffing.

References

^ Ahmad, F. (2013). "Bangladesh". In Kraig, Bruce; Sen, Colleen Taylor (eds.). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 43. ISBN 978-1-59884-955-4.
^ Sen, Colleen Taylor (2013). "India". In Kraig, Bruce; Sen, Colleen Taylor (eds.). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 180. ISBN 978-1-59884-955-4.
^ Bora, Anirban. "From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine". The Economic Times. Retrieved 25 September 2020.
^ ^a ^b "Was it the British who named Kolkata's favourite Mughlai paratha?". Get Bengal. Retrieved 24 September 2020. The Turks introduced Indians to Gözleme, a delicious traditional Turkish savoury. It is a flatbread recipe stuffed with spiced and minced lamb or beef filling. It is somewhat similar to Mughlai paratha and can be called the precursor of Mughlai Parantha itself.
^ "Mughlai Paratha: We Bet You Can't Resist This Meat Filled Deep-Fried Egg Paratha from Bengal". NDTV Food. 7 July 2017. Retrieved 24 September 2020. Food Critic Bikramjeet Ray sees a lot of similarities between the Mughlai paratha and the Arabic or Lebanese breads, where you find a square-shaped and deep fried bread or wrap stuffed with meat.
^ ^a ^b Food Consumption in Global Perspective. Palgrave Macmillan. 23 July 2014. p. 172. ISBN 9781137326416.
^ "Try Kolkata street food this Durga Puja". The Times of India.
^ "Royal member of the paratha family". The Daily Star. 26 September 2017. Retrieved 24 September 2024.
^ Bora, Anirban. "From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine". The Economic Times. Retrieved 24 September 2020.
^ "Mughlai Paratha". NDTV Food.