Mughlai Egg paratha | How to make Mughlai Egg paratha

By Swathi Joshnaa Sathish  |  17th Mar 2018  |  
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  • Mughlai Egg paratha, How to make Mughlai Egg paratha
Mughlai Egg parathaby Swathi Joshnaa Sathish
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About Mughlai Egg paratha Recipe

Mughlai cuisine is known for its richness . Mughlai foods are rich in fats , carbohydrates and proteins and so the foods are filling and wholesome . Perfect for growing kids as they require fats , carbohydrates and proteins for their steady growth . This recipe prepared using eggs , ghee , whole wheat flour supplies sufficient energy for kids . Eggs parathas can be served for breakfast / brunch / evening snacks .

Mughlai Egg paratha

Ingredients to make Mughlai Egg paratha

  • Whole wheat flour 120 gms
  • eggs 2
  • ghee 3 teaspoons
  • water required to knead the dough
  • A pinch of salt
  • Black pepper powder
  • Chaat masala 1/2 teaspoon
  • coriander leaves finely chopped 2 tablespoons

How to make Mughlai Egg paratha

  1. In a bowl , take whole wheat flour , half pinch salt and using water , knead into a smooth soft dough . The paratha dough shouldn’t be sticky . Let the dough rest for 30 minutes for smooth flaky texture .
  2. After 30 minutes , make balls ought of the dough . Roll into thin round rotis . Dust very little flour when really needed .
  3. Heat a skillet .
  4. Meantime , get ready with egg , pepper powder , chaat masala , chopped coriander leaves , the remaining salt .
  5. Place the paratha on the hot skillet . You could see the outer side puffing up . Reduce the heat to low . Now beat one egg and pour to the centre of the paratha . Using a fork collapse the yolk and spread it over the paratha evenly . Sprinkle salt , a pinch pepper powder , a pinch of chaat Masala , a tsp of freshly chopped coriander leaves .
  6. Now fold the cooking paratha like a parcel . Bring the four sides to the centre and close like pockets . Flip to the other side and cook it for few seconds . Smear a tsp of ghee and cook till the egg cooks . The parathas will give out beautiful light brown spots .
  7. Follow the same for the rest of the parathas . I prefer using one egg for one paratha as it really gives the best rich taste along with the exact nutrients .
  8. The flaky Mughlai egg parathas are ready .,
  9. Add extra ghee and serve it hot with any sauce .

My Tip:

Maintain low to medium flame so that the eggs would cook evenly .

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