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.
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
in a bowl add egg, salt, gram masala, black pepper and beat well
roll the the small ball from dough
cook both side for 15 second and pour the egg and add chopped onion and green chili
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.