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Mughlai

Prep Time10 minutes
Cook Time10 minutes
Servings: 2 parathas

Ingredients

  • 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

Instructions

Dough

  • 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.

Filling

  • Beat eggs in a small mixing bowl.
  • Add onions, tomatoes, cilantro, and green chilis. Stir to combine.

Assembly

  • 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.