Mughlai Egg Paratha is a famous Kolkata street food known for its crispy outer layer and flavorful egg filling inside. This golden, flaky paratha is packed with spiced eggs and cooked to perfection on a tawa, making it a hearty and satisfying dish. Perfect for breakfast, brunch or evening snacks, it tastes best served hot with ketchup, chutney or a simple onion salad.
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In a bowl, mix whole wheat flour, salt, and oil.
Add water gradually and knead into a soft dough. Cover and rest the dough for 15–20 minutes.
In another bowl, whisk eggs, spring onion whites and greens, green chilli, coriander, salt, black pepper, and tomato to make the egg mixture.
Divide the dough into balls and roll into thin parathas.
Roll the balls into thin parathas , spread oil , dust some flour .Fold the sides of the paratha to make a square parcel, sealing the egg filling inside.
Heat a tawa really well. Add 2 tbsp oil.
Place the paratha and fry both the sides till the later turns golden brown in Colour.
Cut into pieces and serve hot with ketchup, chutney, or onion salad.
Roll the paratha very thin. Thin parathas give the authentic crispy street-style texture.
Cook on medium heat so the egg filling cooks properly inside without burning the paratha.
Serve immediately after cooking for the best taste and texture.
Can I use all-purpose flour instead of whole wheat flour?
Traditional all purpose flour is used. But I chose healthier option of using whole wheat flour.
Can I make this recipe vegetarian?
You can replace the egg filling with a spiced paneer or vegetable mixture for a vegetarian version.
What is the best accompaniment for Mughlai Egg Paratha?
It pairs well with aloo ki sabji , ketchup, mint chutney, or onion salad.
Can I prepare the dough in advance?
Yes, you can prepare the dough a few hours in advance and store it covered to prevent drying.
How do I ensure the egg filling cooks properly?
Cook the paratha on medium heat to allow the egg filling to cook evenly inside.
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