Mughlai Paratha Recipe (Egg and Cheese)
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.
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Servings: 4 Persons
Calories: 225kcal
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.
Nutrition
Calories: 225kcal