Mughlai Egg Paratha
IndianIndian RecipesDesi eggsMedium
A stuffed whole-wheat paratha filled with spiced egg, onion and green chillies, cooked on a tawa with ghee — a hearty Mughlai breakfast.
Prep time20 min
Cook time15 min
Total time35 min
Servings2
Ingredients
- 2 cups whole wheat flour
- 2 eggs
- 1 onion, finely chopped
- 2 green chillies, chopped
- 2 tbsp fresh coriander, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- Ghee or oil for frying
Method
- Knead the flour with water into a soft dough. Cover and rest for 15 minutes.
- Beat the eggs with onion, green chillies, coriander, red chilli powder and salt.
- Divide the dough into balls. Roll one into a disc, place egg mixture in the centre and seal the edges.
- Roll gently into a paratha, taking care not to tear it.
- Cook on a hot tawa with ghee on both sides until golden brown. Serve hot with yoghurt or pickle.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)13 g
Fat (estimate)16 g
Carbs (estimate)45 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Seal the edges well and roll gently so the egg filling does not leak. Food safety: cook the paratha until the egg filling is fully set. Allergens: contains egg, wheat (gluten) and milk (ghee). Substitute: use a roti instead of a paratha, or add grated cheese to the filling. Nutrition is an estimate per serving.