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
Cooking Skillet
Ingredients
For Paratha Dough
- 2 cups Plain Flour (All Purpose Flour)
- 1½ teaspoon Salt or to taste
- 2 tablespoon Sunflower Oil
- 1 cup Water or as required
For Egg Filling
- 4 large Egg
- 1 small Onion peeled and finely chopped
- ¼ cup Green Capsicum (Bell pepper) finely chopped
- 2 no Green Chillies chopped finely
- 1 teaspoon Red Chilli powder
- 1 teaspoon Black Pepper Powder
- 3 tablespoon Coriander leaves chopped finely
- Salt to taste
For Rolling and Cooking
- ¼ cup Oil
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)
Serving Size
1 paratha
Amount per Serving
Calories
496
% Daily Value*
Fat
26
g
40
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
186
mg
62
%
Sodium
958
mg
42
%
Potassium
196
mg
6
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
13
g
26
%
Vitamin A
476
IU
10
%
Vitamin C
9
mg
11
%
Calcium
49
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.