Egg Mughlai Paratha
A crispy, flaky, shallow-fried flatbread from Bengal, stuffed with a savory spiced egg filling. This popular street food is a complete meal in itself, perfect with a side of potato curry and a simple salad.
For 4 servings
Prepare the Dough
- In a large mixing bowl, combine the maida, 3g of salt, sugar, and 30ml of oil.
- Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and elastic dough. It should not be sticky.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for a pliable dough.
Create the Egg Filling
- While the dough is resting, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
- To the eggs, add the finely chopped onion, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and the remaining 4g of salt.
- Mix everything thoroughly until well combined. Set aside.
Assemble the Paratha
- After resting, knead the dough again for a minute. Divide it into 4 equal portions and roll them into smooth balls.
- Take one dough ball and lightly grease your work surface and rolling pin with oil. Roll it out into a very thin, large rectangle or square, approximately 8-10 inches wide. The dough should be almost translucent.
- Pour one-quarter of the prepared egg mixture into the center of the rolled-out dough.
- Carefully fold the dough over the filling like an envelope. First, fold one side over the center, then the opposite side. Finally, fold the top and bottom ends to create a sealed square packet. Press the edges gently to seal.
Shallow Fry the Paratha
- Heat about 1/2 inch of oil in a wide, flat-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
- Very carefully, slide the assembled paratha into the hot oil, seam-side down.
- Fry for 3-4 minutes on the first side, spooning hot oil over the top surface to help it puff up and cook evenly.
- Gently flip the paratha and fry for another 3-4 minutes on the other side, until it is golden brown, crisp, and the egg inside is fully cooked.
- Remove the paratha from the pan and place it on a wire rack to drain any excess oil. This keeps it crispy.
- Repeat the assembly and frying process for the remaining dough and filling.
Serve Hot
- Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into 4 or 6 smaller pieces.
- Serve immediately with a side of spicy potato curry (aloo dum), kasundi (Bengali mustard sauce), tomato ketchup, and a simple onion-cucumber salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra flaky crust, roll the dough as thin as possible without tearing it. A well-rested dough is key to achieving this.
- 2Do not overfill the paratha, as the egg mixture can leak out during folding and frying.
- 3Maintain a consistent medium heat for frying. If the oil is too hot, the outside will burn before the egg inside is cooked. If it's not hot enough, the paratha will absorb too much oil.
- 4Greasing the rolling surface with oil instead of dusting with flour prevents the frying oil from becoming cloudy and burnt.
- 5For a richer flavor, you can add a tablespoon of ghee to the dough during kneading.
- 6Ensure the seams of the paratha are well-sealed to prevent the filling from spilling into the oil.
Adapt it for your goals.
Meat Filling
For a non-vegetarian variation, add 100g of cooked, spiced minced chicken or mutton (keema) to the egg mixture before filling the paratha.
Vegetarian FillingVegetarian Filling
Create a vegetarian version by replacing the egg with a mixture of crumbled paneer, mashed potatoes, and finely chopped vegetables like carrots and bell peppers.
Cheese VariationCheese Variation
Add a slice of cheese or a tablespoon of grated mozzarella in the center of the egg filling before folding for a gooey, cheesy paratha.
Double EggDouble Egg
For a more substantial meal, use two eggs per paratha. You may need to make the parathas slightly larger to accommodate the extra filling.
Why this is on our healthy list.
Excellent Source of Protein
The eggs in the filling provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Quick Energy
The refined flour (maida) is a source of simple carbohydrates that provide a quick burst of energy, making this a filling and satisfying meal.
Contains Micronutrients
Ingredients like onions, coriander, ginger, and garlic contribute essential vitamins, minerals, and antioxidants to the dish, supporting overall health.
Frequently asked questions
One Egg Mughlai Paratha contains approximately 450-550 calories, depending on the amount of oil used for frying and the size of the paratha. It's a calorie-dense dish, best enjoyed as an occasional treat.