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A crisp, flaky paratha filled with a savory mixture of egg, onions, and spices, pan-fried to golden perfection. This iconic street food from Kolkata is a hearty and satisfying meal, perfect for any time of day.
For 4 servings
Prepare the Paratha Dough
Make the Egg Filling
Roll and Fill the Parathas
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A crisp, flaky paratha filled with a savory mixture of egg, onions, and spices, pan-fried to golden perfection. This iconic street food from Kolkata is a hearty and satisfying meal, perfect for any time of day.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 382.99 calories per serving with 13.38g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or dinner.
Shallow Fry the Parathas
Serve Hot
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour (maida) for a more fibrous dough. The texture will be slightly denser but healthier.
For a non-vegetarian twist, add 2-3 tablespoons of cooked, spiced minced chicken or mutton (keema) to the egg mixture before filling.
Incorporate finely chopped bell peppers, grated carrots, or mushrooms into the egg filling for added texture and nutrients.
Sprinkle a tablespoon of grated mozzarella or cheddar cheese over the egg mixture before folding the paratha for a gooey, cheesy center.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from the flour and fats from the oil and egg yolk provides a significant and lasting energy boost, making it a very filling meal.
This dish contains vital nutrients like Vitamin D, B12, choline, and iron from eggs, along with antioxidants from the onions, ginger, garlic, and spices.
One homemade Mughlai Egg Paratha contains approximately 440-480 calories, depending on the amount of oil used for frying. It's a calorie-dense but very satisfying meal.
While it's a delicious treat, it's not considered a 'health food' due to the use of refined flour (maida) and shallow frying. However, it is a good source of protein from the eggs. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can use whole wheat flour. The paratha will be denser and have a nuttier flavor compared to the light, flaky texture of one made with maida, but it will be higher in fiber.
The key is to roll the dough without any tears, seal the 'envelope' folds firmly by gently pressing them, and place the paratha seam-side down in the pan first. This helps to cook and seal the seams quickly.
Yes, you can make the dough ahead of time. Knead it, coat it with a thin layer of oil, and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for 20-30 minutes before rolling.
The classic pairing in Kolkata is a slightly spicy potato curry called 'Aloo Dum'. It also goes wonderfully with a simple kachumber salad (onion-tomato-cucumber), mint chutney, or tomato ketchup.