IndianMughlai paratha
Egg-stuffed paratha
মোগলাই পরোটা · Kolkata's square, egg-stuffed paratha fried crisp in a big tawa
Mughlai paratha is a Kolkata cabin-restaurant classic, the sort of thing eaten at Anadi Cabin or a para stall on a winter evening with a sweet-sour potato curry and sliced cucumber and onion. Paper-thin dough is stretched out on the tawa, a beaten egg with onion, chilli and coriander is poured into the middle, and the sides are folded over into a sealed square parcel that is shallow-fried until it blisters. Many shops add minced meat; this vegetarian version is egg only, the way plenty of Bengali homes make it. Chef's tip: stretch the dough with oiled hands rather than a rolling pin for the thinnest sheet.
- Prep
- 40 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 520 kcal
Ingredients
For the dough
- 9 oz plain flour (maida)
- ½ tsp salt
- 2 tbsp vegetable oil
- ½ cup warm water
For the filling
- 6 eggs
- 1 medium onionvery finely chopped
- 2 green chilliesfinely chopped
- 3 tbsp fresh corianderchopped
- 1 tsp gingerfinely grated
- ½ tsp ground black pepper
- ½ tsp salt
For frying
- 6 tbsp vegetable oil or ghee
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Method
0/7 doneStep 1: Mix 9 oz plain flour (maida), ½ tsp salt and 2 tbsp vegetable oil, then knead with ½ cup warm water for 6–7 minutes until very soft and smooth. Rub with oil, cover and rest for at least 30 minutes; well-rested dough stretches thin without tearing.
30 minStep 2: Beat 6 eggs with 1 medium onion, 2 green chillies, 3 tbsp fresh coriander, 1 tsp ginger, ½ tsp ground black pepper and ½ tsp salt just before you cook; once the salt sits, the onion weeps and makes the filling watery.
Step 3: Divide the dough into 4. On an oiled worktop, roll each ball as thin as you can, then pull the edges gently with oiled fingers into a 30 cm square, almost see-through.
Step 4: Heat a large tawa or frying pan over a medium heat with 1 tbsp of 6 tbsp vegetable oil or ghee. Lift a sheet onto the pan and immediately pour a quarter of the egg into the middle, keeping it 6 cm from the edges.
Step 5: Quickly fold the left and right sides over the egg, then the top and bottom, to make a sealed square about 12 cm across. Press the edges down. Common mistake: being slow here. If the egg runs to the edge before you fold, it leaks out and burns.
1 minStep 6: Drizzle another ½ tbsp oil round it and fry for 2–3 minutes, then flip and fry 2–3 minutes more, pressing with a spatula, until both sides are blistered and golden and the parcel feels firm when pressed (the egg inside is set).
6 minStep 7: Cut into four squares and serve hot with aloo dum or a ghugni, plus sliced onion, cucumber and tomato ketchup. Repeat with the rest.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 19 g
- Carbs
- 50 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mughlai paratha take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour (maida)?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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