Mughlai egg paratha served on a red plate

Mughlai egg paratha with step by step photos and a recipe video. Mughlai paratha is a filling breakfast and a good option for the kid’s lunch box. It is not only filling but a healthy breakfast with all the goodness of eggs and veggies.

Mughlai Egg paratha tastes best when served with tomato ketchup. The paratha is flaky and crispy outside and has a delicious soft filling made with eggs and vegetables inside. Kids will definitely enjoy this paratha.

Other Kids Lunch box recipes:

  1. Aloo sandwich
  2. Veg Momos

About Mughlai paratha

Mughlai paratha is originated from Dhaka, Bangladesh. This is basically one of the Mughal recipes that influenced the cuisine of Bangladesh when Mughals entered Bangladesh. Soon it became a popular tiffin snack in Calcutta (India). Today, it is also a popular street food in West Bengal, India.

Mughlai paratha stuffing can be made with eggs, chicken, meat or paneer (cottage cheese). Also, you can experiment with the spices used. In this post, I am sharing Mughlai paratha that is stuffed with eggs, veggies, spices, and later shallow fried. It is a complete meal in itself.

How to make Mughlai egg paratha with step by step photos:

Preparing the Mughlai egg paratha

  1. Knead the paratha dough and keep it aside. (Instructions given in the notes)
  2. In a mixing bowl beat 3 eggs.
  3. Add salt, red chili powder, black pepper powder, onion, capsicum, green chilies, ginger, grated carrot, coriander leaves & tomato. Mix it well.preparing the egg stuffing with lots of vegtables for making Mughlai paratha
  4. Roll wheat flour paratha. It should not be too thick or too thin.
  5. Stir the mixture and pour the egg mixture on the paratha. Do not put too much filling.rolling the paratha and pouring the egg mixture to make mughlai egg paratha
  6. Carefully wrap it & seal the sides well. sealing the egg mughlai parathaEgg Mughlai paratha is ready to fry.

Cooking the paratha

  1. Heat oil on medium flame. Carefully place the Egg paratha in the pan.
  2. Now slowly pour the hot oil over the paratha from the sides while cooking it.
  3. Do not cook on high flame or it will remain uncooked from inside.
  4. Flip it and cook on the other side too.Frying the egg mughlai paratha
  5. Mughal egg paratha is ready to serve. Serve Mughlai paratha hot with tomato ketchup.
close up of Mughlai egg paratha

Mughlai egg paratha recipe

Mughlai egg paratha – Paratha that is stuffed with eggs, veggies, spices,
and later shallow fried. It is a complete meal in itself.
Course Breakfast, Main Course
Cuisine Mughlai
Prep Time 10 minutes
Cook Time 7 minutes
Servings 2 people
Calories 240kcal
Author Preeti Nayak

Ingredients

For the filling:

  • 3 eggs
  • Salt to taste
  • ½ tsp red chili powder
  • 1 tsp black pepper powder
  • 1 onion chopped
  • ¼ cup capsicum chopped
  • 2 green chilies finely chopped
  • 1 tsp ginger finely chopped
  • ½ cup grated carrot
  • ¼ cup tomato chopped

For making paratha dough:

  • 1.5 cup wheat flour
  • 1 tsp oil
  • salt to taste
  • water as required to knead the dough

Instructions

Preparing the Mughlai egg paratha

  • Knead the paratha dough and keep it aside. (Instructions given in the notes)
  • In a mixing bowl beat 3 eggs.
  • Add salt, red chili powder, black pepper powder, onion, capsicum, green chilies, ginger, grated carrot, coriander leaves & tomato. Mix it well.
  • Roll wheat flour paratha. It should not be too thick or too thin.
  • Stir the mixture and pour the egg mixture on the paratha. Do not put too much filling.
  • Carefully wrap it & seal the sides well. Egg Mughlai paratha is ready to fry.

Cooking the paratha

  • Heat oil on medium flame. Carefully place the Mughlai egg paratha in the pan.
  • Now slowly pour the hot oil over the paratha from the sides while cooking it.
  • Do not cook on high flame or it will remain uncooked from inside.
  • Flip it and cook on the other side too.
  • Mughlai Egg paratha is ready to serve.
  • Serve Mughlai paratha hot with tomato ketchup.

Video

Notes

  • To make the paratha dough – In a mixing bowl take flour, salt & oil. Add water little by little as required. Knead a soft dough. Cover and rest for 30 minutes.
  • Do not put too much of the egg mixture otherwise it will be difficult to seal it.
  • Do not fry the paratha on high flame.

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