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A crispy, flaky, shallow-fried flatbread from Bengal, stuffed with a savory spiced egg filling. This popular street food is a complete meal in itself, perfect with a side of potato curry and a simple salad.
Prepare the Dough
Create the Egg Filling
Assemble the Paratha
A crispy, flaky, shallow-fried flatbread from Bengal, stuffed with a savory spiced egg filling. This popular street food is a complete meal in itself, perfect with a side of potato curry and a simple salad.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 381.34 calories per serving with 13.34g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner or snack.
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Shallow Fry the Paratha
Serve Hot
For a non-vegetarian variation, add 100g of cooked, spiced minced chicken or mutton (keema) to the egg mixture before filling the paratha.
Create a vegetarian version by replacing the egg with a mixture of crumbled paneer, mashed potatoes, and finely chopped vegetables like carrots and bell peppers.
Add a slice of cheese or a tablespoon of grated mozzarella in the center of the egg filling before folding for a gooey, cheesy paratha.
For a more substantial meal, use two eggs per paratha. You may need to make the parathas slightly larger to accommodate the extra filling.
The eggs in the filling provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The refined flour (maida) is a source of simple carbohydrates that provide a quick burst of energy, making this a filling and satisfying meal.
Ingredients like onions, coriander, ginger, and garlic contribute essential vitamins, minerals, and antioxidants to the dish, supporting overall health.
One Egg Mughlai Paratha contains approximately 450-550 calories, depending on the amount of oil used for frying and the size of the paratha. It's a calorie-dense dish, best enjoyed as an occasional treat.
While delicious, Egg Mughlai Paratha is considered an indulgent street food. It is high in refined carbohydrates and fat due to the maida and shallow-frying process. However, the egg provides a good amount of high-quality protein. It's best consumed in moderation as part of a balanced diet.
Yes, you can substitute maida with whole wheat flour (atta) or use a 50/50 blend. The texture will be denser and less crispy than the traditional version, but it will be a healthier, more fiber-rich option.
Leaking usually happens for two reasons: either the dough was rolled too thin and tore, or it was overfilled. Ensure you roll the dough evenly and don't add too much filling. Also, make sure to seal the edges of the 'envelope' firmly but gently.
The key to a crispy paratha is rolling the dough extremely thin and frying it in sufficiently hot oil on a steady medium flame. Don't rush the frying process; allow each side to become deep golden brown.
You can prepare the dough up to 24 hours in advance and store it in an airtight container in the refrigerator. However, the egg filling should be made fresh just before assembling, as the salt will draw out moisture from the onions, making it watery.
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