Mughlai Paratha
Mughlai paratha or egg paratha is a very famous street food found usually in parts of West Bengal and Bangladesh. It’s basically whole wheat parathas stuffed with a spicy egg, onion, green chilies mixture. The parathas are cooked with a nice drizzle of ghee or clarified butter till they are crisp. Sometimes, chicken keema or mutton keema is also added as a filling. The vegetarians can very well replace the eggs with a spicy paneer filling or the vegans can even use tofu as the filling. It’s an ideal and power-packed
nutritional breakfast recipe, which will give you the much needed carbohydrates, protein and fat to keep you going.
All you need is some regular chapati dough and a couple of eggs. You need to be a bit careful when you slit open an edge of the half cooked paratha. Pour the egg mixture very slowly into the paratha and seal the edges. Cook it with a generous drizzle of ghee or oil till the parathas and crisp and golden in colour. Serve it with some dip or chutney or raita. When ever I have made this for my hubby earlier, I have never been able to click pictures and hence this post couldn’t be updated in the blog earlier. I am sure all egg lovers are going to relish this royal delicacy 🙂 so, what are you guys waiting for? Take out the chapati dough from the refrigerator, pick few eggs and try this out. And please do not forget to share your feedback with me.
Ingredients:
- Whole wheat flour 2 cups
- Salt to taste
- Eggs 2
- Onion 1
- Green chilies 1-2
- Pepper powder a pinch
- Coriander leaves 2 sprigs
- Refined oil as required
Method:
- Knead the wheat flour with salt and few drops of oil till you get a soft dough.
- Allow the dough to rest for atleast 10 minutes.
- Chop the onion, green chilies and coriander leaves finely.
- Beat two eggs in a bowl and add the chopped veggies.
- Season it with salt and pepper powder.
- Take a big golf ball sized dough and roll it into 4-5 inch diameter disc.
- Apply some oil and sprinkle some flour on it.
- Fold it into a triangle and roll it again.
- Repeat with the remaining dough too.
- Meanwhile heat an iron skillet or tawa and place the rolled roti onto it.
- Cook on book sides for half a minute each.
- Remove from heat and try to cut it open from the folded edge.
- Place the opened roti back onto the tawa and pour 2-3 tablespoon of the egg mixture to it. Slowly spread it entirely into the roti.
- Press the edges and seal it.
- Flip it over and drizzle oil on top.
- Flip again and apply oil.on other side too.
- Cook it till it’s golden and crispy on both sides.
- Remove from heat and serve it hot.
