Egg Mughlai Paratha – Paneer Mughlai Egg Paratha for Breakfast: Today sharing the most delicious and tasty paratha recipe of Mughlai cuisine. Made this egg and cheese (paneer) stuffed paratha blended with tasty spices.
When you will make this recipe, you will tempt with aroma before eating. It’s a best blend of egg and cheese wrapped in a paratha. Must try it as you will love it!
Anda paratha is the most common street food recipe of breakfast in the South Asian region especially India, Pakistan, and Bangladesh. People make it in different ways and every recipe is full of aroma and taste. Normally egg paratha serves in breakfast but you can also try it with evening tea. Most recommended for kids as its healthy and nutritious.
8 Tips to Make Egg Mughlai Paratha
Make a soft dough of Paratha. If the dough is hard then the paratha will be hard. On the other hand, if the dough is too soft then it will be difficult to manage after stuffing.
A minimum resting time of the dough is 20 minutes. Give it a time to settle the dough to make chewy and presentable paratha.
Don’t add too much stuffing of eggs otherwise the paratha will leak and difficult to handle.
If the paratha is leaked due to leaked wrapping then don’t worry just try to place in oil to fry it will settle out there but avoid this to get a presentable texture of Mughlai paratha.
Never fry the paratha on high temperature otherwise it will be uncooked from inside.
Carefully cut from middle right after taking out from oil as the hot cheese will come out.
Make sure to manage the temperature in a way the paratha should not absorb too much oil.
If paratha absorbs oil then pat it on kitchen paper to get rid of excessive oil.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
All-Purpose flour Maida – 2 Cups
Salt – 1/2 Tsp
Oil – 1 Tbsp
Water – As required To make a soft dough
Eggs – 2
Onion Chopped – 1 tbsp
Green Chilies Chopped – 1 Tsp
Salt – 1/3 Tsp
Red Chili Powder – 1/3 Tsp
Cheese
Oil – For shallow frying
INSTRUCTIONS
Prepareation Step 1: Preparation of Dough
Materials In a bowl, add All-Purpose flour (Maida), salt, oil and crumble the flour to mix all ingredients.
Water Now add water to make a soft dough.
Cover Cover and rest the dough for 20 minutes.
Egg Stuffing Step 2: Prepare Egg Stuffing:
Materials In a bowl, add eggs, onion, green chilies, salt, and red chili powder.
Beat the Egg Beat the egg batter until it gets fluffy.
Paratha Step 3: Prepare Paratha
Loaf of dough Take a loaf from the dough and roll a big roti.
Brushing Brush water on edges.
Egg Placement Now place egg stuffing in the middle of the roti.
Cheese Over the stuffing, place cheese,
Folding Now fold the sides properly to form a square paratha.
Frying Step 4: Frying
Materials In a frying pan, add oil to shallow fry Mughlai paratha.
Low Temperature Keep the temperature low to medium so the paratha cooks well from inside.
Golden Color As you get the golden brown color from both sides.
Anda paratha is the most common street food recipe of breakfast in the South Asian region especially India, Pakistan, and Bangladesh. People make it in different ways and every recipe is full of aroma and taste. Normally egg paratha serves in breakfast but you can also try it with evening tea. Most recommended for kids as its healthy and nutritious.
