Egg Mughlai Paratha
Flaky pan-fried paratha wrapped around a lightly spiced egg filling, this Kolkata favorite is crisp outside and soft inside. It makes a rich, satisfying meal with a simple salad or chutney on the side.
For 4 servings
- knead · ~20 min
Knead the dough.
1.Add all-purpose flour, 1 tbsp oil, and 0.25 tsp salt to a bowl.2.Pour in water a little at a time and knead into a soft, smooth dough.3.Cover and rest the dough for 15 minutes.TIPA soft dough helps the paratha roll thin without tearing. - mix · ~3 min
Make the egg filling.
1.Crack the eggs into a bowl.2.Add onion, green chili, cilantro, remaining 0.25 tsp salt, and black pepper.3.Whisk well until the mixture looks evenly combined. - prep · ~7 min
Divide and roll the dough.
1.Divide the dough into 4 equal balls.2.Roll each ball into a very thin square or large round on a lightly oiled surface.3.Keep the rolled dough covered with a cloth while you work.TIPRoll as thin as possible so the folded layers cook through quickly. - fry · ~1 min
Cook the first side lightly.
Heat a flat pan over medium heat and add a little oil. Place one rolled paratha on the pan and cook for about 30 seconds, just until the surface loses its raw look.
- assemble · ~2 min
Add the egg and fold the paratha.
1.Flip the paratha and pour one-quarter of the egg mixture into the center.2.Fold all four sides inward to make a square parcel and gently press the edges.3.Drizzle a little oil around the parcel.TIPKeep the heat medium so the egg sets before the outside gets too dark. - fry · ~5 min
Shallow-fry until golden.
Cook the folded paratha for 2 to 3 minutes per side, adding a little more oil as needed, until crisp, golden, and the egg is fully set in the center.
TIPPress the edges lightly with a spatula so the corners crisp and the filling cooks evenly. - fry · ~12 min
Repeat with the remaining parathas.
Roll, fill, fold, and cook the remaining dough and egg mixture the same way, using the rest of the oil.
- serve
Serve hot.
Rest each paratha for 1 minute, then serve hot. It goes well with sliced onion, cucumber, or a little chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the egg mixture right before each pour so the onion and cilantro do not sink to the bottom.
- 2Chop the onion very fine; large pieces can puncture the thin dough and cause leaks while folding.
- 3Do not overfill the center with egg, or the parcel will be hard to seal and may ooze on the tawa.
- 4Cook the first side only until it loses the raw flour look; overcooking here makes folding difficult.
- 5Keep the heat at medium throughout so the outer paratha crisps while the egg sets fully in the middle.
- 6After frying, rest the paratha for 1 minute on a rack or upright edge so steam does not soften the crust.
- 7If making ahead, roll all the dough rounds first and keep them lightly oiled and covered to prevent drying.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick or cast-iron pan and reduce the shallow-frying oil for a lighter but still crisp paratha.
high proteinHigh-protein
Add extra egg or a little cooked shredded chicken to the filling for a more filling street-food style meal.
vegetable loadedVegetable-loaded
Mix in very finely chopped capsicum or grated carrot for more texture and color, keeping the pieces small so the parcel seals well.
spicierSpicier
Increase the green chili and black pepper if you want a sharper, more robust Kolkata-style heat.
Why this is on our healthy list.
Protein From Eggs
The egg filling adds satisfying protein, making this paratha more substantial than a plain flatbread.
Herb and Onion Boost
Cilantro, onion, and green chili add flavor along with plant compounds, so the dish gets depth without relying only on heavy spices.
Balanced Main Dish
With both carbohydrates from the paratha and protein from eggs, it works as a complete, filling meal on its own.
Frequently asked questions
Usually the dough was not soft enough, was rolled unevenly, or the filling pieces were too chunky. Rest the dough, roll it very thin, and keep the onion finely chopped.
