Name: Mughlai Paratha
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup All-Purpose Flour, maida, for the dough; 2 tbsp Cooking Oil, for kneading (moyan); ½ cup Water, for kneading; 3 Egg, for the filling; 1 Onion, finely chopped; 2 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, chopped; ½ tsp Garam Masala; ½ tsp Chaat Masala; 1 tsp Salt, divided for dough and filling; 4 tbsp Cooking Oil, for shallow frying

35 mintotal

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Make the dough: Mix the maida, a little of the salt, and the measured oil in a wide bowl. Rub the oil into the flour, then add water gradually and knead into a very soft, stretchy dough. Coat lightly with oil, cover, and rest for 30 minutes.
30 min
Make the filling: Crack the eggs into a second bowl. Add finely minced onions, green chillies, coriander, garam masala, chaat masala, and remaining salt, then whisk until lightly frothy.
Halve the rested dough. Oil the work surface and rolling pin; avoid dry flour so the dough can stretch thin.
Roll a dough portion into a monumentally expansive, remarkably thin, almost translucent geometry (targeting a 10x10 inch square). The target opacity is akin to a silk handkerchief.
Establish a portion of the cooking oil in a massive, flat frying pan maintained over medium-low thermal energy.
Lift the thin dough sheet carefully and lay it flat on the heated surface.
Without hesitation, pour exactly half of the aerated egg emulsion dead center onto the cooking dough sheet.
With high-speed precision, fold the four cardinal edges of the dough inwards—mimicking an envelope—to completely entomb the liquid egg in an impenetrable square parcel. Speed is paramount before the egg breaches the perimeter.
Add a little more oil around the edges. Shallow-fry on low-medium heat for 4-5 minutes, until the bottom is crisp and golden brown.
4–5 min
Use spatulas to carefully turn the parcel. Continue frying the other side until the paratha is crisp and the egg filling is cooked through and puffed.
Slide it out of the pan, cut it quickly into small squares with a pizza wheel or knife, and serve immediately.

How to tell it's done

A highly volatile, shattering, and blistered pastry armor that decisively ruptures to expose a densely packed, steaming hot, and profoundly savory spiced omelette payload.

Getting it right

Tip

Roll the dough very thin so it fries crisp instead of staying doughy inside. For a Kolkata-style variation, add a small handful of cooked spiced mutton keema to the egg filling.

What to serve it with

A titan of Kolkata's street culinary scene. Mandatory accompaniments include a piquant potato curry (Aloo Torkari), fresh cucumber shards, and an aggressive swipe of mustard sauce (Kasundi).

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Ingredients