Mughlai Parantha-Bangladesh

Mughlai Parantha-Bangladesh

Yes. Just yes. So much yes. Spiced lamb wrapped in a flaky pastry, deep fried. I repeat: yes. I’m not going to ramble on for hours like I usually do. You need to make this. You NEED to make this. You deserve this.






1 ½ cups All Purpose Flour

½ cup milk

1 ½ tablespoons vegetable oil

¼ teaspoon baking powder

Pinch of salt






8 oz ground lamb

3 oz cilantro, chopped

½ small onion, finely minced

2 tablespoons tamarind chutney

2 tablespoons black sesame seeds

2 tablespoons cumin seeds

1 tablespoon coriander seeds

2 teaspoons dried mango powder

1 tablespoon turmeric powder

1 tablespoon ginger powder

1 egg (not shown)

Vegetable oil for frying (not shown)




Here’s a closer look at the spices

Start with ze dough! Sift the flour into a bowl, along with the baking powder and salt.


Lightly stir it, then pour in the oil!


Stir it with a wooden spoon, it’ll end up a bit moist and crumbly.


Heat up the milk in the microwave for 90 seconds, and then pour it in, and stir it up. You may need more milk or more flour, I needed more flour. Way too wet.


Much better! 


Now, either rinse out the bowl the dough is currently in, or put it in a new one. Pour in some oil, about a tablespoon or two, and turn the dough to coat it.


Leave it for 1-2 hours, magical things will happen! You won’t be able to see the magical things, exactly, but they’re there. Scout’s honor. Meanwhile, make the filling! Mix together the lamb,




onions and chutney,


spices, and add a pinch of salt. Smush it all together, and then cook it!


The first couple of paranthas I made, I stuffed them with raw meat. It didn’t turn out too good. At least no one got salmonella! I’m a glass half full kinda person. On a separate note: I love this stainless steel pan. It’s my constant companion. Let the meat sit for about 2 minutes, and then flip it all. Wait another 2 minutes, then start to break it up so it cooks faster.


Now, divide the dough into balls the size of golf balls (or somewhere around there, you don’t need to compare it exactly to a golf ball).


Heat up some oil in a frying pan, wok, or deep fryer.


Beat together an egg and a bit of water to make an egg wash!


That name has always cracked me up. I think of someone putting eggs in a washing machine. Ahem. Roll out the dough, and use a knife to trim it into a rectangle.


Brush the inside of the dough with egg wash (again with the eggs in the washing machine),


spoon on some filling, fold it up,




and deep fry that puppy! 



Disclaimer: Please never actually deep fry puppies. Puppies are magical. Turn it over after 15 seconds or so, and then 15 seconds later take it out!


Just repeat the process of rolling, filling, and frying til the dough is finished. Serve it with tamarind chutney and lots of cilantro! These are wonderful. Make them soon!


Here’s the printable recipe, with ingredients and instructions:Mughlai Parantha- Bangladesh


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