Mughalai Egg Paratha

Mughalai Egg Paratha14

Mughalai Egg Paratha


2 cups whole wheat flour (maida may be used)

1 tsp. vegetable oil

Salt to taste

Water for kneading


3 eggs

1 small onion, chopped finely

1 green chillie, finely chopped

½ cup coriander leaves, finely chopped


Ghee for applying on the parathas

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Mix the flour with the tsp. of oil thoroughly.  Add salt, required water and knead to a soft dough. Cover and set aside for 10 minutes.  Form into 6 equal sized balls of dough, whcih will be somewhat larges than normal chapatti balls.

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Beat the eggs in a bowl and add the onion, chillie, coriander leaves and salt and whisk together.

Roll out each ball into a large circle.  Heat a tava or non-stick pan and place the chapatti on it and cook both sides on medium flame till small brown spots appear.

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Spread 2-3 tbsp. of the mixture in the middle of the chappati and with the help of a fork curve the 3 sides of the circle to give a triangular shape.  Press the edges gently.

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Apply ghee and flip over, apply ghee and fry both sides.Mughalai Egg Paratha11

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Repeat for the remaining dough and egg mixture.  Serve hot, plain or with any sauce of your choice.

Mughalai Egg Paratha14

1 Comment

  1. Pingback: Lockdown Cooking with minimum ingredients | My Cooking Diaries ""

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