Ingredients

 

Flour – 1 cup (for 2 parathas)
Egg – 2
Onion – 2 large
Green Chili – 2 or 3
Parsley

Water
Cooking Oil
Black Pepper
Salt
Tomato – 2

 

Mughlai Paratha Mughlai Paratha

Method

Mix 2 beaten eggs, chopped onions, chopped tomatoes, parsley, black pepper, salt, and green chilies. Now in a separate bowl, add water, salt, 1 tsp of oil with flour and make a stiff dough. Cover and set aside for 20 minutes. Split dough into 2 round balls.

Take one ball and roll out in a oily surface to make a circular disk. Put egg mix in the center of the circular disk and cover the filling in triangular shape (see picture). Briskly fry in heated oil till puffed up and then turn over. When the other side is done, drain the oil and put the paratha on a paper towel to soak the extra oil. Serve hot with a curry or you may also serve it as appetizer along with tamarind chutney and salad.

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