Mughlai egg paratha - Paratha that is stuffed with eggs, veggies, spices, and later shallow fried. It is a complete meal in itself.
Prep Time10 minutesmins
Cook Time7 minutesmins
Course: Breakfast, Main Course
Cuisine: Mughlai
Servings: 2people
Calories: 240kcal
Author: Preeti
Equipment
Griddle (Tawa), or frying pan
Ingredients
For the filling:
3eggs
Salt to taste
½teaspoonred chili powder
1teaspoonblack pepper powder
1onionchopped
¼cupcapsicumchopped
2green chiliesfinely chopped
1teaspoongingerfinely chopped
½cupgrated carrot
¼cuptomatochopped
For making paratha dough:
1.5cupwheat flour
1tsp oil
salt to taste
water as required to knead the dough
Instructions
Preparation
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.