Mughlai Paratha: Want to Eat Hotel‑Like Mughlai Paratha? Prepare It at Home in This Easy Street‑Style Method

If you love rich, flaky, hotel‑style Mughlai Paratha but don’t want to step out or spend too much, preparing it at home is surprisingly simple. This classic dish, known for its crisp outer layer and soft, flavourful stuffing, has been a favourite across Indian streets for decades. The best part is that you can recreate the same taste at home with basic ingredients and a little technique. Moreover, once you understand the method, you can customise the stuffing according to your taste.

Ingredients You Need

To prepare a perfect street‑style Mughlai Paratha, gather the following ingredients:

For the Dough

• All‑purpose flour
• A pinch of salt
• A little oil
• Water as needed

For the Stuffing

• Eggs
• Finely chopped onions
• Green chillies
• Ginger‑garlic paste
• Cooked and shredded chicken or paneer (optional)
• Red chilli powder
• Garam masala
• Salt
• Fresh coriander

For Cooking

• Oil or ghee

How to Prepare the Dough

Start by mixing flour, salt and a little oil. Add water gradually and knead a soft, smooth dough. Let it rest for at least 20 minutes. This resting time helps the dough become elastic, which later gives the paratha its signature flaky texture.

Preparing the Stuffing

In a bowl, whisk the eggs. Add onions, chillies, ginger‑garlic paste, spices, salt and coriander. If you prefer a richer version, mix in shredded chicken or paneer. The stuffing should be slightly thick so it spreads evenly inside the paratha.

Rolling and Filling the Paratha

Divide the dough into medium‑sized balls. Roll each ball into a thin square or round sheet. Place the egg mixture in the centre. Fold all sides inward to form a sealed packet. This folding technique is what gives Mughlai Paratha its layered, hotel‑style finish.

Cooking the Paratha

Heat oil or ghee in a pan. Place the folded paratha gently and cook on medium heat. Flip it carefully and cook until both sides turn golden brown. The egg mixture inside will puff slightly, creating a soft, flavourful centre while the outer layer becomes crisp.

Serving Suggestions

Serve the Mughlai Paratha hot with:

• Spicy potato curry
• Tangy tomato ketchup
• Green chutney
• Onion salad

The combination of crisp paratha and rich stuffing makes it a complete meal.

Final Note

Once you try this method, you’ll realise how easy it is to prepare a hotel‑like Mughlai Paratha at home. The flavours, texture and aroma match the street‑style version perfectly, and you can adjust the spices to suit your taste.