Mughlai Egg Paratha

by KarthikaRajendran
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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Mughlai Egg Paratha – pachakam.com
Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
    Mughlai Egg Paratha – pachakam.com
  2. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
    Mughlai Egg Paratha – pachakam.com
  3. finely chop the onion and green chili
    Mughlai Egg Paratha – pachakam.com
  4. in a bowl add egg, salt, gram masala, black pepper and beat well
    Mughlai Egg Paratha – pachakam.com
  5. roll the the small ball from dough
    Mughlai Egg Paratha – pachakam.com
  6. cook both side for 15 second and pour the egg and add chopped onion and green chili
    Mughlai Egg Paratha – pachakam.com
  7. 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.
    Mughlai Egg Paratha – pachakam.com
  8. Turn the side and cook it
    Mughlai Egg Paratha – pachakam.com
  9. Now mughlai egg paratha is ready Serve hot with a chutney or yoghurt.
    Mughlai Egg Paratha – pachakam.com
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