Paranthas with the liberal helping of eggs, onion, green chilies and coriander leaves.Mughlai paratha is an exemplary illustration of Mughal influence on the cuisine of Bengal that had sneaked through the kitchens of Nawabs of Murshidabad.
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Whole(-wheat flour 3 cup) -
- All purpose flour : 1 cup -
- ghee 2 tbsp -
- water to knead the dough 2 cup -
- Ghee for frying the paranthas -
- eggs 3 no. -
- Salt to taste -
- finely chopped onions 1/2 cup -
- Chopped green chillies to taste -
- chopped coriander leaves 4 tbsp -
- Black pepper : 1 tsp -
- Garam Masala : 1 tsp -
Ingredients
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Instructions
- Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
- Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
- finely chop the onion and green chili
- roll the the small ball from dough
- Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square. Make a trail of ghee around it to fry the underside.
- Turn the side and cook it
- Now mughlai egg paratha is ready Serve hot with a chutney or yoghurt.
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