Mughlai paratha

Mughlai paratha (মোগলাই পরোটা) is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema (spiced minced meat) and/or egg. It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.

History
Mughlai paratha was one of the Mughlai recipes that entered Bengali cuisine during the Mughal Empire. It is believed that the Mughlai paratha originated during Mughal emperor Jahangir's reign and it was a creation of his cook Adil Hafiz Usman, who originally hailed from the Bardhaman district of West Bengal of Hadhrami Arab descent. It is likely a derivative of the Turkish Gözleme. Mughal rule mostly influenced the cuisine of the administrative capitals of the Bengal Subah, like Murshidabad and Dhaka, rather than the rural part of it. The dish traveled to Kolkata in West Bengal from the old capitals of the Bengal Subah, such as Murshidabad and Dhaka, after Kolkata became the capital of the newly formed Bengal presidency, under the British Raj, and the dish became a very common and popular street snack in Kolkata.

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.