Egg Mughlai Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 3g of salt, sugar, and 30ml of oil.
   • Using your fingertips, rub the oil into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and elastic dough. It should not be sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for a pliable dough.
2. 2

   Create the Egg Filling

   • While the dough is resting, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
   • To the eggs, add the finely chopped onion, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and the remaining 4g of salt.
   • Mix everything thoroughly until well combined. Set aside.
3. 3

   Assemble the Paratha

   • After resting, knead the dough again for a minute. Divide it into 4 equal portions and roll them into smooth balls.
   • Take one dough ball and lightly grease your work surface and rolling pin with oil. Roll it out into a very thin, large rectangle or square, approximately 8-10 inches wide. The dough should be almost translucent.
   • Pour one-quarter of the prepared egg mixture into the center of the rolled-out dough.
   • Carefully fold the dough over the filling like an envelope. First, fold one side over the center, then the opposite side. Finally, fold the top and bottom ends to create a sealed square packet. Press the edges gently to seal.
4. 4

   Shallow Fry the Paratha

   • Heat about 1/2 inch of oil in a wide, flat-bottomed pan or tawa over medium heat. The oil should be hot but not smoking.
   • Very carefully, slide the assembled paratha into the hot oil, seam-side down.
   • Fry for 3-4 minutes on the first side, spooning hot oil over the top surface to help it puff up and cook evenly.
   • Gently flip the paratha and fry for another 3-4 minutes on the other side, until it is golden brown, crisp, and the egg inside is fully cooked.
   • Remove the paratha from the pan and place it on a wire rack to drain any excess oil. This keeps it crispy.
   • Repeat the assembly and frying process for the remaining dough and filling.
5. 5

   Serve Hot

   • Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into 4 or 6 smaller pieces.
   • Serve immediately with a side of spicy potato curry (aloo dum), kasundi (Bengali mustard sauce), tomato ketchup, and a simple onion-cucumber salad.