Mughlai Paratha Recipe | Masala Mornings | Shireen Anwar | Appetizer

Mughlai Paratha Recipe | Masala Mornings
Mughlai Paratha Recipe | Masala Mornings

This Mughlai Paratha is crispy on the outside but once you start making bites out of it, it’s layers will leave you mesmerized.

Watch this Masala TV video to learn how to make Mughlai Paratha ,Mughlai Kebab And Kebabi Masala Koftay Recipe. This show of Masala Mornings with Chef Shireen Anwar aired on 16 April 2020.





  • Flour 3 cups
  • Lukewarm milk ½ cup
  • Sugar 1 tbsp
  • Salt ½ tsp
  • Yeast 1 tsp heaped
  • Fennel powdered 1 tsp
  • Ghee for frying



Mix all together and knead the dough with little water if needed to make a soft dough, cover and leave for 45 mins, knead again, divide the dough into 10 equal parts, shape into balls, roll out into saucer size, spread with ghee and sprinkle flour, roll like swiss roll, again form into a ball, keep aside for 10 mins, roll into paratha, cook on tawa adding 1 tbsp ghee on each paratha, serve with koftay.


  • Chicken 1 kg whole
  • Eggs 3 beaten
  • Flour 2 tbsp heaped
  • Bread crumbs 1 cup
  • Milk ¼ cup
  • Onion 1 sliced
  • Ginger garlic 1 tbsp
  • Green chilies 2
  • Coriander leaves ½ cup
  • Allspice 1 ½ tsp
  • Cumin 1 ½ tsp
  • Nutmeg ¼ tsp
  • Mace ¼ tsp
  • Salt 1 ½ tsp
  • Chili powder 1 tsp
  • Yogurt 1 cup
  • Tomato 1 blanched and blended
  • Saffron essence ¼ tsp
  • Almonds 15
  • Oil for frying
  • Silver paper as required
  • Cream ¼ cup
  • Pistachio sliced for garnishing


Blend together eggs, flour, 2 tbsp bread crumbs, milk and ½ tsp salt, prick the chicken well with fork. Grind the onion, ginger garlic, green chilies and coriander leaves to a very smooth paste, mix with allspice, cumin, nutmeg, mace, chili powder and salt, rub well on the chicken both inside and out, steam cook the chicken till tender about 20 mins, mix together yogurt, tomato puree, saffron, ½ tsp salt rubbing into the steam chicken, keep it aside for 15 mins. Take the chicken out of the marinade and roll it well in bread crumbs, keep aside for 15 mins. Now cover the chicken nicely with the prepared egg batter and deep fry until chicken light golden on slow fire, drain, cool, cover entire chicken with silver warq. Heat curd mixture and put in the cream and grinded almonds and cook till the mixture urns thick, remove from fire and sprinkle a few chopped pistachio on top, serve this with the kebab, these kebabs are eaten by breaking the piece of chicken and dipping into the curd sauce.


  • Chicken mince ½ kg chopperised
  • Ginger garlic 1 tsp heaped
  • Green chilies 1 tsp grinded
  • Salt 1 tsp
  • Allspice ½ tsp
  • Bread slice soaked in milk
  • Corn flour 1 tbsp
  • Egg 1

Ingredients for Gravy:

  • Coriander roasted & crushed 1 tbsp
  • Cumin roasted & crushed 1 tsp
  • Almonds grinded 10
  • Allspice ½ tsp
  • Chili powder 2 tsp
  • Tomatoes blended 3 and sieved
  • Ginger garlic 1 tsp
  • Onion chopped ½ cup



Put all the ingredients in chopper,chopperize well, make into balls, shallow fry and keep aside.


Heat ¼ cup oil, fry till light golden, add ginger garlic paste with all the rest, fry well till oil comes on top, add koftas, leave on dum, lastly sprinkle chopped coriander leaves, serve with mughlai paratha.

Mughlai Paratha Recipe in Urdu and English

At Masala TV you can check complete Mughlai Paratha Recipe in Urdu and English. This is one of the best recipes by chef Shireen Anwar at Masala TV show Masala Mornings. Check out the other best recipes of chefs Shireen Anwar.

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One comment

  1. Dawood husni says:

    Salam alaklum shireen answer kaisi hain aap tak hain mera Naan husni dawood hi.

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