Mughlai Egg Paratha is a thin flaky paratha filled with spiced egg filling which is pan fried until golden and crispy. This mughlai inspired cooking is popular in the Bengali muslim cuisine of Eastern India, specially in Kolkata. The paratha is folded in such a way, you get so many crispy layers with spiced juicy filling.
Mughlai Egg Paratha
Mughlai paratha may sound complicated for many, but it is actually pretty easy recipe to make. This recipe which I am sharing is a simple and basic way of making mughlai paratha.
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The paratha is super crispy outside while the filling is so flavouerful. The filling for this paratha can be endless, you could fill it with spiced chicken, minced meat, vegetables and many more. You have to try this recipe to know about the taste.
About Mughlai Egg Paratha
Ok, First of all what is mughlai paratha and its origin? Mughlai egg paratha is a stuffed flaky fried flat bread which is associated with the Mughal era and the Bengali Muslim cuisine of eastern India, particularly Kolkata.
This paratha was born through the mughlai influence and their style of cooking. Since meat and eggs are used a lot during the mughlai period. As well as spices, herbs, lots of flat breads, ghee, nuts, dried fruits is served during that period. Remember our chicken kathi rolls.
The dish is strongly associated with Kolkata (formerly Calcutta) and is believed to have developed during the British colonial period, when Mughal-influenced cooking blended with Bengali tastes.
Kolkata eventually became famous for mughlai paratha, specially it is served in street foods. Flaky paratha is filled with spiced minced meat, egg filling and shallow fried till crispy. This paratha got so popular because of its addicting taste.
More Recipes
This paratha which I have made is a basic everyday version. I used only eggs, few spices and fresh ingredients. But you can go one step further and load the eggs with spiced minced meat, chopped nuts, spices, herbs.
If you want to use minced meat in your filling, This is how you do it. Saute minced chicken or lamb with onions, ginger, garlic, spice powders until it is cooked completely. Cool it down before mixing with beaten egg. You can add chopped cashews, raisins and mint leaves into the filling.
You need no side dish for this paratha as it taste so good on its own. But you can enjoy Mughlai egg paratha with mint chutney, schezwan chutney or ketchup. Serve it hot for best taste. You can pack this in lunch box as well.
Ingredients
- Plain Flour – I used plain flour (maida) for making the dough which is traditional. You can use whole wheat flour instead of plain flour in making mughlai paratha. but the texture won’t be same.
- Salt – always taste and adjust salt as per your liking.
- Oil – You need a bit of oil for this recipe. You can use ghee instead of oil, but I prefer using oil. Since this paratha is layered, you need to fry them in extra oil for them to get crispy and golden.
- Eggs – I used 4 eggs. You need 1 egg per paratha.
- Onion – make sure you chop onions very finely so it gets cooked when pan frying.
- Bell Pepper – I added bell peppers, you can use carrots, spring onions and tomatoes as well.
- Spices – I used red chilli powder and black pepper powder. You can get creative and use cumin, garam masala too.
- Green Chillies – if you are making this for kids, leave out the chillies.
- Coriander leaves – make sure to use finely chopped coriander leaves for fresh taste.
Step by Step Pictures
Make Paratha Dough
1)Start by making the paratha dough. Make a soft dough by mixing flour, salt, 1 tablespoon oil in a bowl.
2)Add in water little at a time and knead to a soft dough.
3)Once the dough is mixed together, apply 1 tablespoon of oil and cover the bowl with a lid.
4)Set aside for 2 hours for the dough to rest.
Make Filling
5)While the dough is resting, prepare the filling.
6)Mix egg with onions, capsicum, green chillies, coriander leaves.
7)Add in salt, black pepper powder and red chilli powder.
8)Mix well using a fork until combined. This is your filling.
Roll Paratha
9)Once the dough has rested enough. Divide the dough into 4 equal portions. Shape it into a ball and keep it in the bowl covered.
10)Take one portion of the dough on a work surface. I like to use my silicon mat.
11)Use a rolling pin to roll the dough into big round. Make sure you roll them as thin as possible. Now brush in 2 teaspoon of oil over the rolled paratha.
12)Fold from all the sides to form into a square.
13)Like this.
14)Once the square is formed, gently roll it again to form a thin square paratha. Roll it as thin as possible, since we will fold them when cooking.
Cooking Mughlai Paratha
15)Now heat a large skillet or tawa on medium heat. Once the tawa is hot, drizzle 2 tablespoon of oil over the tawa. Place the rolled paratha on to the tawa.
16) Immediately add in ¼ of the egg filling in the centre.
17)Immediately fold from all 4 sides to form a square paratha.
18)Let the paratha cook on one side for 2 minutes. Flip it over, drizzle 2 tablespoon of oil on other side and cook for 2 to 3 minutes.
19)Flip over and cook for few more minutes on low heat.
19)Drizzle enough oil so the paratha shallow fries and gets crispy and golden brown.
20)Remove the fried paratha and Serve hot with ketchup or any of your favourite curry.
Expert Tips
- Since this paratha is made with plain flour instead of wheat flour, you have to allow it to rest for few hours before rolling.
- When rolling, roll as thin as possible, so you get the flaky layers when frying.
- Also you need to use extra oil when frying, so the paratha gets crispy. Originally, this is shallow fried instead of pan frying.
- You can add cooked minced meat into the egg mixture for authentic taste.
- Take your time to cook the paratha, since it is layered and it will take more time to cook.
Serving and Storage
Mughlai egg paratha taste best with mint chutney, schezwan chutney or ketchup. Serve it hot for best taste. You can pack this in lunch box as well.
FAQ
Q: Can I use whole wheat flour instead of plain flour?
yes you can use whole wheat flour instead of plain flour in making mughlai paratha. but the texture wont be same.
Q: How can I add minced meat into the filling?
Saute minced chicken or lamb with onions, ginger, garlic, spice powders until it is cooked completely. Cool it down before mixing with beaten egg. This is your filling.
Q: Can I deep fry mughlai paratha?
Traditionally mughlai paratha is shallow fried in ghee and oil. So deep frying is not necessary, you can shallow fry them in low heat until crispy.
Q: Can I use frozen puff paratha instead of making my own dough?
yes you can use readymade frozen puff paratha instead of making dough. In that case, thaw your partha and roll them slightly bigger and proceed as usual.
Q: Why my folded part in my paratha didn’t cook?
When cooking the paratha, use extra oil and cook on low medium heat until it gets golden brown.
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Mughlai Egg Paratha Recipe (Bengali Mughlai Paratha)
Mughlai Egg Paratha is a thin flaky paratha filled with spiced egg filling which is pan fried until golden and crispy. This mughlai inspired cooking is popular in the Bengali muslim cuisine of Eastern India, specially in Kolkata. The paratha is folded in such a way, you get so many crispy layers with spiced juicy filling.
Equipment
Rolling Pin and Silicon Mat
Instructions
Start by making the paratha dough. Make a soft dough by mixing flour, salt, 1 tablespoon oil in a bowl. Add in water little at a time and knead to a soft dough.
Once the dough is mixed together, apply 1 tablespoon of oil and cover the bowl with a lid. Set aside for 2 hours for the dough to rest.
While the dough is resting, prepare the filling. Mix egg with onions, capsicum, green chillies, coriander leaves, salt, black pepper powder and red chilli powder. This is your filling.
Once the dough has rested enough. Divide the dough into 4 equal portions. Shape it into a ball and keep it in the bowl covered.
Take one portion of the dough on a work surface. I like to use my silicon mat. Use a rolling pin to roll the dough into big round. Make sure you roll them as thin as possible. Now brush in 2 teaspoon of oil over the rolled paratha and fold from all the sides to form into a square.
Once the square is formed, gently roll it again to form a thin square paratha. Roll it as thin as possible, since we will fold them when cooking.
Now heat a large skillet or tawa on medium heat. Once the tawa is hot, drizzle 2 tablespoon of oil over the tawa. Place the rolled paratha on to the tawa. Immediately add in ¼ of the egg filling in the centre. Immediately fold from all 4 sides to form a square paratha.
Let the paratha cook on one side for 2 minutes. Flip it over, drizzle 2 tablespoon of oil on other side and cook for 2 to 3 minutes. Flip over and cook for few more minutes on low heat. Drizzle enough oil so the paratha shallow fries and gets crispy and golden brown.
Remove the fried paratha and Serve hot with ketchup or any of your favourite curry.
Nutrition
Nutrition Facts
Mughlai Egg Paratha Recipe (Bengali Mughlai Paratha)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
