What is Chicken Mughlai Paratha? Mughlai paratha is a model outline of Mughal impact on the cooking of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad and now has become the most sought after street food of Kolkata. In its unique form, the paratha is normally loaded down with keema (minced meat) and afterward braced with egg, the meat filled packets are then shallow fried in hot oil.
Mughlai Paratha is an exceptionally famous paratha of West Bengal. This paratha is mostly enjoyed as a snack and is famous street food. Generally, Mughlai Paratha has a stuffing of minced chicken or lamb, on which the layer of egg yolk is applied, and then deep-fried. However, it has also seen many changes throughout the long term and today, a few different varieties of Mughlai Paratha are available.
Where Did Chicken Mughlai Paratha Come From?
Mughlai paratha (Bengali: is a mainstream Bengali street food which is believed to have originated in Bengal Subah during the time of Mughal Empire. The dish is believed to be ready for the royal court of Mughal Emperor Jahangir. It can be a soft fried bread improved by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha loaded down with the same or similar ingredients.
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Mughlai paratha was one of those Mughlai recipes that entered in Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha began during Mughal emperor Jahangir’s reign and it was a formation of his cook Adil Hafiz Usman, who originally hailed from the Bardhaman region of West Bengal. Mughal rule generally affected the food of the administrative capitals of Bengal Subah, as Murshidabad and Dhaka, rather than the rural part of it. The dish traveled to Kolkata in West Bengal from old capitals of Bengal Subah like Murshidabad and Dhaka, after Kolkata turned into the capital of recently formed Bengal presidency under British Raj and the dish turned into a typical and popular street snack of Kolkata.
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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.
Sometimes chicken or mutton keema is also used in some variants. It can also be served without meat for stuffing.
