Name: Mughlai Egg Paratha
Prep time: 20 min
Total time: 20 min
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

Mughlai Egg Paratha

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

Total Time 20

Cuisine North Indian

Servings people

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

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
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.