Perfectly fried parathas stuffed with eggs for breakfast- Mughlai Paratha

Try this perfectly fried paranthas with the liberal helping of eggs, onion, green chilies and coriander leaves.

Mughlai Paratha

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Cook Time: 40 Minutes

Ingredients

• 3 Cups Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 2 Tbsp Ghee
• 2 Cups Water (for the dough)
• For rolling Dry Flour
• For frying Ghee
• 4 Eggs
• To taste Salt
• 1/2 Cup Onions, finely chopped
• To taste Green Chillies, chopped
• 4 Tbsp Coriander leaves, chopped

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How to Make

• Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
• Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.
• Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.
• Heat a griddle over the stove. While it is getting hot, roll out one round.
• The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thin with your palms if you can.
• Keeping the heat on high, place the roti over the griddle, break an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green chilies and 1 tbsp of coriander leaves.
• Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square.
• Make a trail of ghee around it to fry the underside.
• When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.
• Serve hot with a chutney or yogurt.