Egg Mughlai Paratha

Name: Egg Mughlai Paratha
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: For Dough:; 1 cup plain flour; 1 cup wheat flour; 2 tbsp oil; 1/2 tsp salt(as needed); 1/2 cup water (as needed kneading); for stuffing:; 2 tsp oil; 1/2 cup onion finely chopped; 2 chilli finely chopped; 1 tsp ginger garlic paste; 1/2 cup capsicum finely chopped; 1/2 cup grated cauliflower; 1 cup grated paneer; 1/4 tsp turmeric; 1/2 tsp kashmiri red chilli powder; 1/2 tsp coriander powder; 1/4 tsp cumin powder / jeera powder; 1/2 tsp aamchur / dry mango powder; 1/4 tsp garam masala; 1/2 tsp salt; For Egg Mix:; 2 eggs; 1/4 tsp salt; 1/4 tsp red chilli powder; 1/4 tsp black pepper powder

Ami Adhar Desai @amidhar10

#nonindian
Mughlai paratha is the popular street food of originated from Bangladesh. It can be a soft fried bread enhanced by a stuffing of veggies, eggs and pepper. Or you can also make it in non veg form.

Ami Adhar Desai @amidhar10

Saved

Ingredients

40 minutes

6 servings

For Dough:
1 cupplain flour
1 cupwheat flour
2 tbspoil
1/2 tspsalt(as needed)
1/2 cupwater (as needed kneading)
for stuffing:
2 tspoil
1/2 cuponion finely chopped
2chilli finely chopped
1 tspginger garlic paste
1/2 cupcapsicum finely chopped
1/2 cupgrated cauliflower
1 cupgrated paneer
1/4 tspturmeric
1/2 tspkashmiri red chilli powder
1/2 tspcoriander powder
1/4 tspcumin powder / jeera powder
1/2 tspaamchur / dry mango powder
1/4 tspgaram masala
1/2 tspsalt
For Egg Mix:
2eggs
1/4 tspsalt
1/4 tspred chilli powder
1/4 tspblack pepper powder

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Steps

40 minutes

1

Firstly, in a large bowl take maida, wheat flour,oil and salt, mix well and now add water in batches and knead for 5 minutes.knead to a smooth and soft dough, cover and rest for 20 mins.
2

Meanwhile, prepare the stuffing by heating oil, sauté onion, chilli and ginger garlic paste for 2 minutes, further add capsicum, cauliflower and saute till the vegetables shrink. (here you can add your liking of veggies)
3

Now add 2 cup grated paneer and mix well.
4

Additionally, add turmeric, chilli powder, coriander powder, cumin powder, aamchur, garam masala and salt, saute for a minute or till spices turn aromat.
5

Keep aside and allow to cool the stuffing completely.
6

Now take one bowl cut eggs and add all the eggs mix spices than whisk well with eggs.
7

After the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough, dust the dough with little maida and flatten, roll the dough to slightly thin thickness.
8

Further, spread the prepared stuffing in centre.
9

Put the egg stuffing in the middle,spread little.
10

Now carefully fold two opposite sides and close all sides of paratha forming a square, press gently.
11

Roast the paratha on hot tawa or shallow fry the parathas, spread a tsp of oil on both sides and roast to golden and crisp from all sides, Cooked on low flame else inner egg filling will remain under cooked.
12

Finally, serve egg mughlai paratha along with onions or raita.