Egg Mughlai Paratha Recipe – Indian Special
Egg Mughlai Paratha brings together spiced scrambled egg encased in a flaky flatbread, combining aromatic Mughlai flavors with satisfying textures. This savory delight is perfect for breakfast or brunch, offering richness, warmth, and flavor in every bite—whether you’re feeding a crowd or treating yourself to something indulgent in the morning.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Egg Mughlai Paratha Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup ghee or oil (plus extra for cooking)
- Water (as needed to form a dough)
- For the Egg Filling
- 4 large eggs
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 medium tomato, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup grated cheese (optional)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- 1 tbsp oil
Prepare the Paratha Dough
Mix Ingredients: In a large bowl, combine flour and salt. Add ghee or oil and rub it into the flour until it resembles coarse crumbs.
Form Dough: Gradually add water and knead to form a smooth, soft dough. Cover with a damp cloth and let it rest for at least 15-20 minutes.
Prepare the Egg Filling:
Cook the Vegetables: Heat oil in a pan over medium heat. Add chopped onions and green chilies. Sauté until the onions become translucent.
Add Tomatoes and Spices: Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Scramble the Eggs: Beat the eggs in a bowl and pour them into the pan. Stir continuously to scramble the eggs and mix them well with the vegetables and spices. Cook until the eggs are fully set and cooked through. Stir in fresh cilantro and grated cheese if using. Set aside to cool.
Assemble the Parathas:
Divide Dough: Divide the dough into equal-sized balls (about the size of a golf ball).
Roll Out Dough: On a floured surface, roll each dough ball into a small, thin circle (about 6 inches in diameter).
Add Filling: Place a portion of the egg filling in the center of the circle. Fold the edges of the dough over the filling to form a sealed pouch. Flatten it gently with your hands.
Roll Out Paratha: Roll the stuffed dough ball gently into a larger circle, taking care not to let the filling spill out.
Cook the Parathas:
Heat Skillet: Heat a tawa or skillet over medium heat. Place the rolled-out paratha on the hot skillet.
Cook Paratha: Cook for 1-2 minutes on each side, or until brown spots appear. Brush with a little ghee or oil, and cook until crispy and golden brown. Flip and cook the other side similarly.
Serve:
Serve Hot: Serve the Egg Mughlai Parathas hot with yogurt, pickle, or a side salad.
Recipe Notes:
Dough resting time: Let the paratha dough rest for at least 15–20 minutes after kneading to ensure it becomes soft and stretchy.
Folding technique: Carefully fold the dough over the cooled filling and gently roll it out—this helps maintain the sealed filling and the flatbread’s structure.
Pan temperature: Cook over medium heat and brush with ghee or oil to achieve a golden, crispy exterior without burning.
Serve immediately: These parathas are best enjoyed hot, right off the skillet—serve with yogurt, chutney, or pickle for extra flavor.
