Anda Mughlai Paratha
A rich, flaky whole wheat flatbread stuffed with a spiced egg mixture and pan-fried until golden. This Mughlai-style paratha is crisp on the outside, soft and flavorful inside, a satisfying street-food classic that makes a hearty breakfast or brunch.
For 4 servings
- knead · ~15 min
Knead the dough.
1.Combine whole wheat flour, 1 pinch salt and 2 tsp oil in a mixing bowl.2.Gradually pour in water while kneading to form a soft, pliable dough, about 6-8 minutes.3.Cover the dough with a damp cloth and rest for 15 minutes.TIPThe dough should be softer than regular roti dough. A well-rested dough rolls out more easily without springing back. - prep · ~2 min
Prepare the egg filling mixture.
1.Crack 1 egg into a small bowl for each paratha (prepare individually just before stuffing).2.Beat the egg lightly with a fork.3.Mix in 1 tbsp chopped onion, 0.5 tbsp chopped green chili, 0.25 tsp grated ginger, a pinch each of turmeric and red chili powder, and 1 tbsp chopped coriander leaves.4.Season with 1 pinch salt and a pinch of garam masala.TIPKeep each paratha's egg mixture separate and prepare only when ready to stuff. The salt will make the egg watery if it sits too long. - prep · ~3 min
Divide and roll the dough.
1.Divide the rested dough into 4 equal lemon-sized balls.2.Dust each ball lightly with dry flour and roll into a 6-inch disc, slightly thinner than a regular roti.3.Repeat for all portions, keeping them covered with a dry cloth. - assemble · ~1 min
Stuff the paratha with the egg mixture.
1.Heat the tawa on medium heat.2.Place one rolled disc on the tawa and cook for 10 seconds until it just starts to change color.3.Flip the disc. Immediately pour the prepared egg mixture in the center.4.Quickly fold the edges over the filling to form a square or rectangular packet, sealing gently with a little water if needed.5.Press down lightly with the spatula to spread the egg evenly inside.TIPWork fast once the egg hits the warm paratha — folding quickly prevents the egg from leaking out. Keep the heat at medium. - fry · ~6 min
Pan-fry until golden and crisp.
1.Drizzle 2 tsp of ghee around the edges of the paratha and a little on top.2.Cook on medium heat until the underside is golden brown and crisp, about 2-3 minutes.3.Flip carefully and cook the other side, adding another teaspoon of ghee, until golden brown and the egg is fully cooked, about 2-3 minutes more.4.Press gently with the spatula while cooking to ensure even browning.TIPMedium heat is key — too high and the paratha burns before the egg cooks through; too low and it won't get crispy. - serve · ~10 min
Repeat and serve hot.
1.Transfer the cooked paratha to a plate. Wipe the tawa clean with a dry cloth.2.Repeat the process with the remaining dough balls and egg mixtures.3.Serve immediately, cut into halves or quarters.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 15 minutes so it rolls out without shrinking back.
- 2Prepare the egg mixture for each paratha just before cooking to prevent it from turning watery.
- 3Work quickly once the egg hits the warm paratha — fold edges immediately to avoid leaks.
- 4Use medium heat throughout; high heat burns the paratha before the egg cooks through.
- 5Press gently with the spatula while frying to ensure even browning and crispness.
- 6Cool leftover parathas completely before refrigerating; reheat on a dry tawa to restore crispness.
Adapt it for your goals.
Extra Spicy
Add 1 extra finely chopped green chili and a pinch of cayenne to the egg mixture for those who want a fiery kick.
Cheese StuffedCheese Stuffed
Sprinkle 2 tablespoons of grated mozzarella or cheddar over the egg mixture before folding — creates a gooey, indulgent center.
VeganVegan
Replace eggs with a chickpea flour batter (1 tbsp besan + 2 tbsp water, seasonings) and use oil instead of ghee — a plant-based twist with protein.
Herb & PaneerHerb & Paneer
Add 2 tablespoons crumbled paneer and extra chopped mint to the egg mixture for a creamy, herby variation.
Keema StuffedKeema-Stuffed
Substitute the egg mixture with 1/2 cup cooked, spiced minced lamb (keema) for a meaty, hearty breakfast paratha.
Why this is on our healthy list.
Rich in Protein
Eggs provide high-quality protein, essential for muscle repair and keeping you full longer.
Good Source of Fiber
Whole wheat flour (atta) retains the bran and germ, offering dietary fiber that aids digestion.
Contains Antioxidants
Turmeric and ginger offer anti-inflammatory compounds that support overall wellness.
Frequently asked questions
This happens if you don't fold the edges quickly enough or if the dough disc is too thin. Work fast after pouring the egg and pinch the seams lightly with water.
