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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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.
  2. Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
  3. finely chop the onion and green chili
  4. in a bowl add egg, salt, gram masala, black pepper and beat well
  5. roll the the small ball from dough
  6. cook both side for 15 second and pour the egg and add chopped onion and green chili
  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.
  8. Turn the side and cook it
  9. Now mughlai egg paratha is ready Serve hot with a chutney or yoghurt.
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