What is a Mughlai Paratha?
It’s a bread made with white flour that’s filled with scrambled eggs.
Timmi’s Tips and Tricks
What kind of pan should I use?
Ideally you should use a pan that dips in the middle. This will make sure the egg doesn’t go everyone once you add it.
What if the dough starts sticking when I try to roll it out?
You can add flour to the surface or rolling pin. You can also dust the dough with some flour to help with the stickiness issue.
- 1 cup all purpose flour
- 3/8 cup water
- 1 tbsp oil
- 1/2 tsp salt
- 2 eggs
- 1/8 medium red onion chopped
- 1/8 medium tomato chopped
- 1 green chili optional
- 2 tsp cilantro chopped
- Mix the flour, 1/8 tsp salt, 2 tsp oil and mix.
- Add water incrementally until the dough is combined, cohesive, and soft. That took me about 2/8 cup of water, but your mileage may vary.
- Beat eggs in a small mixing bowl.
- Add onions, tomatoes, cilantro, and green chilis. Stir to combine.
- Heat a pan on medium heat. Ideally the pan should have a slight dip in the middle so the egg doesn't spill out.
- Grease the pan with a 1/4 tsp oil.
- Separate the dough into balls, each about 1.5-2 inches in diameter.
- Roll out a dough ball to a circle about 7-8 inches in diameter. If the dough feels sticky, use some extra flour to flour the work surface and rolling pin or dust the dough with some flour.
- Lay the rolled out dough on the pan.
- Pour half the egg mixture into the middle of the dough.
- Lift one side of the dough and fold it over the egg mixture onto the other side of the dough, folding the dough in half.
- Press down on the dough where the two sides meet with a fork to crimp them together and ensure the dough doesn't open up.
- Allow each side of the dough and the egg inside to cook. Add oil to grease the pan if needed between flips. Each side takes about 2 minutes to cook. You should see the filling expand as the egg gets cooked.
- Once cooked through, remove from heat and eat hot and fresh! We like eating it with some ketchup.
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