Paratha, keema (minced meat), egg, ghee, onions, Indian spices, salt and pepper
Media: Mughlai paratha
Mughlai paratha (Bengali: মোগলাই পরোটা, romanized: Moglai pôroṭa) is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema (spiced minced meat) and/or egg.[1][2]
It is believed to have originated in the Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme.[3][4] The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.[5][6][7]
^Ahmad, F. (2013). "Bangladesh". In Kraig, Bruce; Sen, Colleen Taylor (eds.). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 43. ISBN 978-1-59884-955-4.
^Sen, Colleen Taylor (2013). "India". In Kraig, Bruce; Sen, Colleen Taylor (eds.). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 180. ISBN 978-1-59884-955-4.
^Bora, Anirban. "From crispy 'parathas' to flavourful 'qormas': Debunking the many myths of Mughlai cuisine". The Economic Times. Retrieved 25 September 2020.
^"Was it the British who named Kolkata's favourite Mughlai paratha?". Get Bengal. Retrieved 24 September 2020. 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.
^"Mughlai Paratha: We Bet You Can't Resist This Meat Filled Deep-Fried Egg Paratha from Bengal". NDTV Food. 7 July 2017. Retrieved 24 September 2020. 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.
^Food Consumption in Global Perspective. Palgrave Macmillan. 23 July 2014. p. 172. ISBN 9781137326416.
^"Try Kolkata street food this Durga Puja". The Times of India.
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