Bengali style "Mughlai paratha" 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 Bengal 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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About Recipe
When you will make this recipe, you will tempt with aroma before eating. It's the best blend of egg and cheese wrapped in a paratha. 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 in breakfast but you can also try it with evening tea. Most recommended for kids as it's healthy and nutritious.
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.
- A minimum resting time of the dough is 20 minutes. Give it a 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 difficult to handle.
- If the paratha is leaked due to leaked wrapping then don't worry just try to place 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 high temperature otherwise it will be uncooked from inside.
- Carefully cut from 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.
Watch Video
So let's move to Hinz Kitchen and start making this mouthwatering and aromatic Bengali style egg and cheese 'Mughlai paratha' recipe step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.
Happy watching!!
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
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 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!
Enjoy and have a lovely eating time!
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 🙂
Happy eating and Happy watching!
Try it!! And Join Us
It's a quick and easy recipe of 'egg Mughlai paratha' that you can easily make at home and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
Serving Suggestions
As it's a fast food recipe so it doesn't require addons but you can pair it up with dips, sauces, and desi-style chutney. I personally like to serve with regular tomato ketchup and mayo sauce. If you like you can also try with honey garlic sauce.
In desi suggestions, imli ki chutney or green chutney is the best to serve it.
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Mughlai Paratha - Egg Mughlai Paratha Bengali Recipe
Equipment
- Skillet
Materials
- 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
- 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 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!
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.