Moghlai Poratha: Street Food at its Best!

Every country has its street foods and they are sometimes the best food you can find. Bengali culture is no different. Among the many types of street foods that are available in Bengal, Moghlai Poratha – a special flat bread stuffed with egg and ground meat, is one of the best. Since I no longer have the luxury of living in Bengal, when I have the craving for having one of these delicious little morsels of food, I have to prepare them in my own kitchen. One such day I decided to try this lovely dish that my husband, who is a strong supporter of mine in all things food, was convinced that even I would not be able to make what the street vendors do. I took the challenge and proved him wrong 🙂

Moghlai Poratha: A Bengali Street Food!

Moghlai Poratha: Special Flatbread Stuffed with Egg and Seasoned Groud Meat

Ingredients:Moghlai Poratha: Things You Need
Dough (recipe follows)
Mince Meat
1 packet Old El Paso Taco Seasoning (you can use your own)
4-6 Eggs
2 spring onions, sliced (optional)
1/2 small onion sliced
1-2 green chili, finely diced (optional)
oil for frying

Cook the minced meat with the taco spice or spice of your choice and set aside to cool. Make sure you remove the meat from any oil.

Moghlai Poratha: Making of, Part 1Divide the dough in three or four equal portions. Take one of the portions and roll it, with the help of some flour if necessary, till it is very thin and you can almost see through it. Make sure that there are no holes and also it is not stuck to the rolling mat or the rolling pin.

Spread some of the minced meat on the rolled out dough, but leave a little room so that you can close it. Sprinkle some spring onion, chili and onion on the meat. In a small bowl, lightly beat one or two eggs and pour on top of the meat. You have to work quickly now to fold the sided like and envelop so that the egg does not run everywhere. Use some extra egg or water to make sure the sides are closed tightly and there are no gaps. Now Moghlai Poratha: Fryingbrush the top with some eggs and fry in a pan that has been lightly coated with oil and heat. Cook in medium to low heat as the egg will need to cook. Brush the now top side with some eggs. Flip to the other side and cook. Once the outside and the inside has been cooked serve hot.

You can eat them just as they are or you can eat them with a salad made of julienne mixture of onion, tomato and cucumber or your favourite chutney! Enjoy with your favourite hot beverage 🙂


This dough recipe I received from two friends KH and SH to make another dish. But this dough is perfect for it 🙂 Thank you to my friends!

1 cup All Purpose Flour
2 tbsp oil or ghee,
pinch of salt
1/2 tsp baking powder
1/4 cup warm water

Combine all the dry ingredients in a dry bowl. Add the the oil and mix it with the flour mixture thoroughly. Now add a little water at a time and make the dough. Knead the dough well and cover the bowl. Set aside for at least an hour. This is very important.

4 responses to “Moghlai Poratha: Street Food at its Best!

  1. I have tried this one using your dough recipe, it was awesome! For the stuffing I used leftover chinese vegetable along with egg mixture. Thank you twisted chef! Happy cooking 🙂

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