Mughlai paratha
Mughlai paratha is a popular Bengali street food that originated in Dhaka (in present-day Bangladesh) during the time of Mughal Bengal. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.[1][2][3] It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper;[4] or a paratha stuffed with the same or similar ingredients.[5]
 Mughlai Paratha made in Karnataka, India | |
| Type | Paratha |
|---|---|
| Place of origin | Bangladesh |
| Region or state | Old Dhaka |
| Associated national cuisine | Bangladesh |
| Main ingredients | Paratha, keema (minced meat), egg, ghee, onions and pepper |
History
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.[2] The dish traveled to Kolkata in West Bengal from Dhaka at the time of partition of India in 1947 and became a popular street snack there.[6]
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.[7]
Sometimes chicken or mutton keema is also used in some variants. It can also be served without meat for stuffing.
See also
References
- https://economictimes.indiatimes.com/magazines/panache/from-crispy-parathas-to-flavourful-qormas-debunking-the-many-myths-of-mughlai-cuisine/articleshow/69999426.cms
- Food Consumption in Global Perspective. Palgrave Macmillan. p. 172. ISBN 9781137326416.
- "Try Kolkata street food this Durga Puja".
- "Cash and Curry". New York Magazine. New York Media, LLC.: 73 30 July 1973.
- Street Food Around the World: An Encyclopedia of Food and Culture. 9 September 2013. p. 180. ISBN 9781598849554.
- https://food.ndtv.com/food-drinks/mughlai-paratha-we-bet-you-cant-resist-this-meat-filled-deep-fried-egg-paratha-from-bengal-1727173
- "Mughlai Paratha".