Mughlai Egg Paratha Recipe
Mughlai paratha is a popular dish from the Bengali street food fare that can be found in and around the region. Our common sense understanding of paratha is that it is a stuffed Indian flatbread. However, the Mughlai paratha is slightly different. It is more of deep-fried pastry. The pastry is filled with a hefty minced meat filling and fried in hot oil. The origins of this flaky paratha trace back to the court of Emperor Jehangir whose chef from Bardhaman, Bengal, prepared this dish. The influence of Muslim culture and cooks in Bengal was quite prevalent and these parathas made their way to the streets of Kolkata. The prefix Mughlai was added to attract customers and since then, the name has remained with it. Although the paratha has a chicken filled usually, this Mughlai Paratha recipe is a delicious paratha made with plain flour and enhanced by egg filling inside.
ingredients serve
Ingredients for Mughlai Egg Paratha Recipe
- 1 cup All purpose flour
- NaN As required Salt
- 2 tablespoon Oil
- 0.33 cup Water
- 2 tablespoon Onion
- 1 tablespoon Coriander
- 2 piece Green chili
- 1/4 teaspoon Chaat masala
- As required Fry until golden brown
Directions: Mughlai Egg Paratha Recipe
Steps To Prepare
- STEP 1.Whip up the eggs for the paratha.
Cooking Directions
- STEP 1.For the dough, in a mixing bowl, add all-purpose flour, salt to taste, oil and mix them very well. Then little by little. add water and start combining the dough. The dough should hold the shape and be of soft consistency.
- STEP 2.Let the dough rest for at least 15 mins. After letting it rest, apply some more oil and roll it in a thin layer.
- STEP 3.Place some minced onions, coriander, chopped green chilies, salt to taste, turmeric and one egg in the thin layer. Mix the veggies and eggs very well and spread it around the thin layer except the edges.
- STEP 4.Fold from four sides and seal the edges. Press the edges lightly.
- STEP 5.Take a frying pan and pour some oil for deep frying. Add the Mughlai sheet and deep fry from both the sides. Fry the Mughlai paratha until golden brown.
Storage And Serving Method
- STEP 1.Serve the Mughlai paratha with some ketchup.
value
Current Totals
- Fat28g
- Protein1g
- Carbs2g
- Fiber3g
MacroNutrients
- Carbs2g
- Protein1g
- Fiber3g
Fats
- Fat28g
Vitamins & Minerals
- Calcium32mg
- Iron2mg
- Vitamin A715mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B927mcg
- Vitamin B120mcg
- Vitamin C23mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium34mg
- Manganese< 1mg
- Phosphorus27mg
- Selenium1mcg
- Zinc< 1mg