Anda Mughlai Paratha

Name: Anda Mughlai Paratha
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup whole wheat flour (atta, plus extra for dusting); 2 tsp oil (for dough); 1 pinch salt (for dough); 0.75 cup water (for kneading, room temperature); 4 pcs egg (large); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 3 tbsp coriander leaves (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 3 tbsp ghee (for pan-frying)

RATING

4.6/5(137)

TASTE SCORE

9/10

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.

PREP

25m

COOK

20m

SERVES

1 PIECE

398 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the dough for at least 15 minutes so it rolls out without shrinking back.
2
Prepare the egg mixture for each paratha just before cooking to prevent it from turning watery.
3
Work quickly once the egg hits the warm paratha — fold edges immediately to avoid leaks.
4
Use medium heat throughout; high heat burns the paratha before the egg cooks through.
5
Press gently with the spatula while frying to ensure even browning and crispness.
6
Cool leftover parathas completely before refrigerating; reheat on a dry tawa to restore crispness.

RECIPE VARIATIONS

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 Stuffed

Sprinkle 2 tablespoons of grated mozzarella or cheddar over the egg mixture before folding — creates a gooey, indulgent center.

Vegan

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 & Paneer

Add 2 tablespoons crumbled paneer and extra chopped mint to the egg mixture for a creamy, herby variation.

Keema Stuffed

Keema-Stuffed

Substitute the egg mixture with 1/2 cup cooked, spiced minced lamb (keema) for a meaty, hearty breakfast paratha.

HEALTH BENEFITS

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.

QUESTIONS?

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.

PAIRS WELL WITH