Mughlai Paratha | How to make Mughlai Paratha

By Sudip Srivastava  |  2nd Dec 2016  |  
4 from 1 review Rate It!
  • Mughlai Paratha, How to make Mughlai Paratha
Mughlai Parathaby Sudip Srivastava
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About Mughlai Paratha Recipe

Paranthas with the liberal helping of eggs, onion, green chilies and coriander leaves. Thanks to Chef Neeru Gupta.

Mughlai Paratha is a delicious dish which is enjoyed by the people of every age group. The recipe by Sudip Srivastava teaches how to make Mughlai Paratha step by step in detail. This makes it easy to cook Mughlai Paratha in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mughlai Paratha at home. This amazing and mouthwatering Mughlai Paratha takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this Mughlai Paratha is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mughlai Paratha is a good option for you. The flavour of Mughlai Paratha is palatable and you will enjoy each and every bite of this. Try this Mughlai Paratha and impress your family and friends.

Mughlai Paratha

Ingredients to make Mughlai Paratha

  • 3 cups whole-wheat flour
  • 1 cup all purpose flour
  • 2 tbsp ghee
  • Dry flour to help with rolling
  • ghee for frying the paranthas
  • 4 eggs
  • salt to taste
  • 1/2 cup finely chopped onions
  • Chopped green chillies to taste
  • 4 Tbsp chopped coriander leaves

How to make Mughlai Paratha

  1. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
  2. Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.
  3. Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.
  4. Heat a griddle over the stove. While it is getting hot, roll out one round.
  5. The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thin with your palms if you can.
  6. Keeping the heat on high, place the roti over the griddle, break an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green chillies and 1 tbsp of coriander leaves.
  7. Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square.
  8. Make a trail of ghee around it to fry the underside
  9. When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.
  10. Serve hot with a chutney or yoghurt.

Reviews for Mughlai Paratha (1)

Anupama Kumari2 years ago

Very nice one! But wish the image was better? I wanted to see the paratha clearly

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