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Photo of Mughlai Paratha by Sudip Srivastava at BetterButter
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Mughlai Paratha

Dec-02-2016
Sudip Srivastava
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Mughlai Paratha RECIPE

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

Recipe Tags

  • Non-veg
  • Easy
  • Kitty Parties
  • West Bengal
  • Breakfast and Brunch

Ingredients Serving: 4

  1. 3 cups whole-wheat flour
  2. 1 cup all purpose flour
  3. 2 tbsp ghee
  4. Dry flour to help with rolling
  5. Ghee for frying the paranthas
  6. 4 Eggs
  7. Salt to taste
  8. 1/2 cup finely chopped onions
  9. Chopped green chillies to taste
  10. 4 Tbsp chopped coriander leaves

Instructions

  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 (1)  

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Anupama Kumari
Dec-06-2016
Anupama Kumari   Dec-06-2016

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

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