 Mughlai paratha made inKarnataka, India | |
| Type | Paratha |
|---|---|
| Course | Snack |
| Place of origin | Bengal Subah |
| Region or state | Bengal |
| Associatedcuisine | Bangladesh,India |
| Main ingredients | Paratha,keema (minced meat), egg,ghee, onions,spices,salt and pepper |
Mughlai paratha (Bengali:মোগলাই পরোটা,romanized: Moglai pôroṭa) is a popular Bengali street food consisting of aflatbread (paratha) wrapped around or stuffed withkeema (spiced minced meat) and/or egg.[1][2]It is believed to have originated in theBengal Subah during the time of theMughal Empire as a derivative of the Turkishgözleme or the Yemenimotabbaq.[3][4] The dish is believed to have been prepared for the royal court of theMughal EmperorJahangir.[5][6][7]
Mughlai paratha was one of theMughlai recipes that enteredBengali cuisine during theMughal Empire. It is believed that the Mughlai paratha originated duringMughal emperorJahangir'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 theBengal Subah, likeDhaka andMurshidabad, rather than the rural part of it.[6]This is one of the most famous dishes inBangladesh, particularly inDhaka, due to the influence of the Mughal Empire on the region's culinary traditions.[8] The dish traveled toKolkata inWest Bengal from the old capitals of the Bengal Subah, such as Dhaka and Murshidabad, after Kolkata became the capital of the newly formedBengal presidency, under theBritish Raj, and the dish became a very common and popular street snack in Kolkata.[4][9]
Ingredients in the preparation of Mughlai paratha may include whole-wheat flour,ghee, eggs, finely chopped onions, chopped green chili pepper and choppedcoriander leaves.[10]
Sometimes chicken, beef or mutton keema is also used in some variants. It can also be served without meat for stuffing.[citation needed]
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.
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.
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