Mughlai paratha recipe prepared with egg and cheese gives you a healthy breakfast idea to serve your family. It's the most popular street food of Kolkata and Bangladesh where people love to eat Moglai Porota on roadsides.
People from the Indian subcontinent love to eat paneer-stuffed Anda paratha for breakfast. Mughlai paratha is the form of egg paratha prepared with soft paratha dough and wrapped with egg. Here I made an egg Mughlai paratha Bengali recipe with cheese (paneer) that makes it super delicious and nutritious.
It's a fast and easy recipe that you can add to the party menu, teatime, breakfast, and lunch box. My friends love to have it as a party snack so I always make it!
Egg Mughlai Paratha - Paneer Mughlai Egg Paratha for Breakfast: Today sharing the most delicious and tasty paratha recipe of Mughlai cuisine. Made this egg and cheese (paneer) stuffed paratha blended with tasty spices.
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What is Mughlai Paratha?
Mughlai paratha is the most famous street style recipe of Kolkata and Bangladesh. Prepared with flour dough and stuffed with a variety of fillings and then pan-fried to get crispy flatbread with a flaky texture.
Stuffing is important to make a perfect taste of Mughlai paratha. Mostly People make it with veg but here we are making it with egg and cheese that will give you the drooling version of this Mughlai paratha. When you will make this recipe, you will tempt by the aroma before eating. It's the best blend of egg and cheese wrapped in a paratha form. Must try it as I am sure you will love it!
Anda paratha is the most common street food recipe for breakfast in the South Asian region, especially India, Pakistan, and Bangladesh. People make it in different ways and every recipe is full of aroma and taste. Normally egg paratha serves for breakfast but you can also try it with evening tea. Most recommended for kids as it's healthy and nutritious.
Ingredients
- All-Purpose flour (Maida) - 2 Cups
- Salt - ½ Tsp
- Oil - 1 Tbsp
- Water - As required (To make a soft dough)
- Eggs - 2
- Onion (Chopped) - 1 tbsp
- Green Chilies (Chopped) - 1 Tsp
- Salt - ⅓ Tsp
- Red Chili Powder - ⅓ Tsp
- Cheese
- Oil - For shallow frying
How To Make Mughlai Paratha
Step 1: Preparation of Dough
- In a bowl, add All-Purpose flour (Maida), salt, oil and crumble the flour to mix all ingredients.
- Now add water to make a soft dough.
- Cover and rest the dough for 20 minutes.
Step 2: Prepare Egg Stuffing:
- In a bowl, add eggs, onion, green chilies, salt, and red chili powder.
- Beat the egg batter until it gets fluffy.
Step 3: Prepare Paratha
- Take a loaf from the dough and roll a big roti.
- Brush water on the edges.
- Now place egg stuffing in the middle of the roti.
- Over the stuffing, place cheese,
- Now fold the sides properly to form a square paratha.
Step 4: Frying
- In a frying pan, add oil to shallow fry Mughlai paratha.
- Keep the temperature low to medium so the paratha cooks well from inside.
- As you get the golden brown color from both sides.
- Take it out!
Cut the paratha from middle and serve!
Share with your family and friends. It would be great if you leave your feedback in the comment box. You can also share your suggestions. If you make this recipe then share a picture with me on Facebook 🙂
Mughlai Paratha Video
Easy Tips
- Make a soft dough of Paratha. If the dough is hard then the paratha will be hard. On the other hand, if the dough is too soft then it will be difficult to manage after stuffing.
- The minimum resting time of the dough is 20 minutes. Give it time to settle the dough to make chewy and presentable paratha.
- Don't add too much stuffing of eggs otherwise, the paratha will leak and will be difficult to handle.
- If the paratha is leaked due to leaked wrapping then don't worry just try to place it in oil to fry it will settle out there but avoid this to get a presentable texture of Mughlai paratha.
- Never fry the paratha at a high temperature otherwise it will be uncooked from the inside.
- Carefully cut from the middle right after taking out from oil as the hot cheese will come out.
- Make sure to manage the temperature in a way the paratha should not absorb too much oil.
- If paratha absorbs oil then pat it on kitchen paper to get rid of excessive oil.
Serving Suggestions
As it's a fast food recipe so it doesn't require add-ons but you can pair it up with dips, sauces, and desi-style chutney. I personally like to serve it with regular tomato ketchup and mayo sauce. If you like you can also try it with honey garlic sauce.
Desi people will love to have it with imli ki chutney or green chutney.
If you are having this paratha in breakfast then must try with Karak Chai and it will make your day.
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Mughlai Paratha Recipe (Egg and Cheese)
Equipment
- Skillet
Ingredients
- 2 cups All-Purpose flour Maida
- ½ teaspoon Salt
- 1 tablespoon Oil
- Water – As required To make a soft dough
- 2 Eggs
- 1 tablespoon Onion Chopped
- 1 teaspoon Green Chilies Chopped
- ⅓ teaspoon Salt
- ⅓ teaspoon Red Chili Powder – ⅓ Tsp
- Cheese
- Oil – For shallow frying
Instructions
Preparation of Paratha Dough
- In a bowl, add All-Purpose flour (Maida), salt, oil and crumble the flour to mix all ingredients.
- Now add water to make a soft dough.
- Cover and rest the dough for 20 minutes.
Prepare Egg Stuffing
- In a bowl, add eggs, onion, green chilies, salt, and red chili powder.
- Beat the egg batter until it gets fluffy.
Paratha Making
- Take a loaf from the dough and roll a big roti.
- Brush water on edges.
- Now place egg stuffing in the middle of the roti.
- Over the stuffing, place cheese,
- Now fold the sides properly to form a square paratha.
Frying Paratha
- In a frying pan, add oil to shallow fry Mughlai paratha.
- Keep the temperature low to medium so the paratha cooks well from inside.
- As you get the golden brown color from both sides. Take it out! & serve hot.
Video
Notes
- Make a soft dough of Paratha. If the dough is hard then the paratha will be hard. On the other hand, if the dough is too soft then it will be difficult to manage after stuffing.
- The minimum resting time of the dough is 20 minutes. Give it time to settle the dough to make chewy and presentable paratha.
- Don't add too much stuffing of eggs otherwise, the paratha will leak and be difficult to handle.
- If the paratha is leaked due to leaked wrapping then don't worry just try to place it in oil to fry it will settle out there but avoid this to get a presentable texture of Mughlai paratha.
- Never fry the paratha on a high temperature otherwise it will be uncooked from inside.
- Carefully cut from the middle right after taking out from oil as the hot cheese will come out.
- Make sure to manage the temperature in a way the paratha should not absorb too much oil.
- If paratha absorbs oil then pat it on kitchen paper to get rid of excessive oil.
Hinz
Egg mughlai paratha recipe will you new flavor in breakfast. Paratha wrapped with egg and cheese that makes a best combination.