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.
and later shallow fried. It is a complete meal in itself.
Servings: 2 people
Calories: 240kcal
Equipment
- Griddle (Tawa), or frying pan
Ingredients
For the filling:
- 3 eggs
- Salt to taste
- ½ teaspoon red chili powder
- 1 teaspoon black pepper powder
- 1 onion chopped
- ¼ cup capsicum chopped
- 2 green chilies finely chopped
- 1 teaspoon 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
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.
- Do not fry the paratha on high flame.
Nutrition
Calories: 240kcal