Paratha is an unleavened flat bread that is popular in Indian subcontinents. It is typically pan fried with ghee/butter and sometimes even stuffed with different vegetables or meat.  

While growing up parathas were not regular in my house. My grandmother occasionally made simple parathas for us and it was a real treat; parathas tasted even better when rolled with butter and sugar for breakfast next day.

Mughlai parathas however are completely new to me; these parathas I believe are a Bengali delicacy often eaten for breakfast or brunch. Essentially, it is a crispy, slightly fluffy flatbread stuffed with eggs. Before this, I have tried making Mughlai parathas only a few times; they were either too dense or it completely fell apart. Few months ago, I watched one of my friend’s mother gracefully make Mughlai parathas. I picked up some tips and tricks along the way which are mentioned below with pictures. I tried my best to share some step by step photos because it does take a little bit of practice and patience to get them right. Please excuse my gnarly nails and too many hand shots.

Tip 1: Let the dough rest because it allows gluten to relax which makes it easier to work with it and the resulting bread is more tender. The rest time also allows the flour to absorb the water which helps improve the texture of the final parathas.

Tip 2: Roll the dough thin so it cooks completely but not paper thin, otherwise the egg mixture will seep through. Tip 3: Spread the egg mixturethin or else the contents will leak out making it very difficult to pack into a parcel.

Mughlai parathas are actually bigger in size than these but I found that smaller ones are easier to roll and fold.Tip 4: Depending upon the size of the Mughlai paratha you are making, use the appropriate pan. For the smaller ones, I found using a smaller pan works better because you use less oil and even heating for the Mughlai parathas to cook properly.

Tip 5: Pan fry the paratha over medium-low heat. Using a very high heat will cook the outside really fast but the inside may remain uncooked. I hope these tips and pictures will help you make these Mughlai parathas for your next brunch or breakfast. Although this is not your everyday healthy recipe, it is definitely a keeper for those days when you want an indulgent breakfast on a relaxing Sunday with your loved ones. Live a little!!

Mughlai Paratha

Makes 6-8 small parathas (2-3 servings)

Ingredients

• 2 cups all purpose flour + more for dusting
• 2 tablespoon olive oil 1 teaspoon salt
• 1/2 cup heavy cream + 1/2 cup water mix* (I only used 3/4 cups)
• oil for pan frying (1-2 teaspoon for a paratha depending upon the size)

For the filling

• 2 eggs
• pinch of salt
• pinch of garam masala
• 1 chopped green chili
• other options: cilantro, onions

Directions

• Combine flour, salt, and oil in a large bowl. Mix them until it  becomes a little crumbly.
• Slowly pour heavy cream and water mixture into the bowl and knead the dough for 5-8 minutes. Alternatively, a stand mixer with dough hook can be used.
• Knead the dough until it forms a ball and should be soft to touch. Allow it to sit for 30 minutes.
• In a small bowl, lighten beat eggs and add in your choice of toppings. Leave aside.
• Divide the dough into 6-8 equal parts. Use a rolling pin (or a glass) to roll the dough about 6 inches diameter. Refer to tip # 2.
• Use flour to dust the surface as needed.-Spread a thin layer of egg mixture on the rolled dough then fold over the edges on all sides creating a rectangular envelope. Refer to the tip # 3 and step by step pictures above.
• Heat oil in a small pan over medium heat. Pan fry the parathas for 2-3 minutes on each side. It should look golden and crispy on both sides.
• Serve it hot with your favorite chutney, homemade Sriracha, or ketchup.

Have you had Mughlai paratha before? What’s your idea of indulgent breakfast?