Mughlai Parantha ( Egg )

I have spent 03 remarkably memorable years in the beautiful city of Kolkata . These years were possibly the best years of my adult life , where i made the closest of friends , spent hours strolling around aimlessly in southern avenue , met my 1st love and experienced the best street food the city has to offer . Many of you who have visited this city , will agree , that Kolkata street food is a class in itself and has a super large offering to make .

Speaking of Mughlai Parantha's , I personally feel , Nizam's on Hoggs street offers the best parantha in the city . Apart from enjoying the predominant number one position for serving the best rolls , Nizam’s also makes the most amazing Mughlai parathas. Hungry shoppers from new market , order this crispy paratha paired with spicy kashundi or aloo'r tarkari and chutney. The available options are huge and range from egg, double egg , fish, mutton, paneer and chicken to name a few. Another person who makes exceptional Mughlai Parantha's is our age old domestic help 'Malothi didi ', in my parental home in Siliguri . She most definitely beats Nizam's hand's down with close competition . Last time , while i was visiting , i watched her make this and decided to recreate it in my kitchen , as it seemed super easy and a filling meal option as a weekday quick fix . This version is with an egg filling - however , you can choose to adapt the same with a minced meat or a spicy chicken filling as per your choice .

Things you will need ( Makes 05 Mughlai Parantha's )

To make the dough

• 01 cup of flour

• 01 cup of whole wheat flour ( Atta )

• 01 tbsp while oil

• 1/4 tsp salt

• Baking powder : a pinch (optional)

For Egg Filling

• 05 large eggs ( Follow a ratio of 01 egg to 01 parantha )

• 01 large onion , finely chopped

• 01 large cucumber + 01 tomato , finely chopped

• 02 green chillies , finely chopped

• 01 tbsp ginger-garlic , finely chopped

• 1/2 tsp home made garam masala

• Handful of coriander , finely chopped

• Salt and sugar to taste

• Oil for frying

To serve

• Kashundi or Tomato ketchup

• Cucumber - onion salad

Steps to Follow

Preparing the dough

• Sieve the flour , atta , salt and baking powder into a bowl.

• Using your fingers , rub the oil into the flour mixture , till it resembles fine bread crumbs . Next , knead everything into a good dough with warm water and keep aside , covered.

Preparing the egg filling

• Beat the eggs in a bowl .

• Add all the ingredients for the egg filling mentioned above into the egg ( except the oil ) - season and keep aside .

To make the Mughlai Paratha

• Knead the dough lightly for couple of minutes - Divide it into equal golf ball size sections. Take a ball and roll it out into a circle . Try and roll this as thin as possible ( Do not make it paper thin or else it will not hold the stuffing ).

• Heat the tawa and place the rolled out dough on the tawa.

• Immediately spread a ladle full of the egg mixture and fold all 03 corners into a triangle . Add a tsp of oil around the parantha.

• Press down the joints with a spatula and allow the egg inside the parantha to cook for 05 - 06 mins on low flame .

• Next , gently flip the paratha using 02 spatulas , moving the folded side down .

• Once it starts browning , flip it over and fry the other side again .

• Our mughlai parantha is ready to serve !