Calcutta-style Mughlai Paratha
Enjoy your lazy Sundays with this Calcutta style Mughlai Paratha. From breakfast to brunch, this dish will leave you with a happy tummy and a lingering taste!
Chef Sabyasachi Gorai's Calcutta Style Mughlai Paratha recipe

- Indian

Cooking Time

-10 Min

Preparation Time

- 20 Min


  • FOR the dough
  • 200 gm Refined flour
  • 100mlWater
  • 2 tbsp refined oil
  • Salt to taste
  • Baking powdera pinch
  • FOR the stuffing
  • 200 gm muttonminced
  • Crushed black pepper to taste
  • Bread crumbs as required
  • 3eggs
  • 2ltrefined oil
  • 50 gm onionsliced
  • 30 gm bhuna masala


  1. 1

    Add salt and baking powder to the water and add this water to the flour, knead well.
  2. 2

    Add refined oil to the dough and rest the dough for 20 minutes.
  3. 3

    After 20 minutes, roll it in a ball.
  4. 4

    Rest this ball for 20 minutes.
  5. 5

    Take refined oil in a pan.
  6. 6

    Add minced mutton to it.
  7. 7

    Cook the minced lamb and break it down into granules, add red chili powder, coriander powder, and salt.
  8. 8

    Add water to the mixture and cook till the mixture dries up.
  9. 9

    Beat two eggs along with chopped onions; mix the beaten egg with the lamb mixture.
  10. 10

    Make thin chapati from the dough.
  11. 11

    Add the lamb and egg mixture to the centre of chapati fold the chapati into a square.
  12. 12

    Cook on a pan till the paratha turns golden brown in colour.
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Sabyasachi Gorai


Chef Saby, as he is fondly called, is the man behind many of India’s successful restaurants. Chef Sabyasachi Gorai’s focus is on bringing together age-old international influences in India’s syncretic food culture. Gorai is also the President of the Young Chefs Forum, under Worlds Association of Chefs Societies, to groom young chefs.

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