Mughlai Paratha

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“We plan, we toil, we suffer – in the hope of what?  A camel-load of idol’s eyes?  The title deeds of Radio City?  The empire of Asia?  A trip to the moon?  No, no, no, no.  Simply to wake just in time to smell coffee and bacon and eggs.”

~J.B. Priestly

The wikipedia defines an egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein and choline.

In an (Egg) shell

In an (Egg) shell

Well, that’s hardly why we eat Eggs though. Simply put, we eat eggs because we love ‘em. Eggs taste good, are a great source of protein (and amino acids) and most of all, are easy to cook. Traditionally, Bengalis (or for that matter, Indians) didn’t have non vegetarian breakfast. With times, food habits have changed too. Boiled eggs, bread omlette, scrambled/poached eggs are a routine these days.

Starting today, this blog will feature egg recipes for breakfast. These easy 15 (or max 20) minutes easy to cook recipes will help folks who stay alone (office goers/students) and mommies who have a hard time finding that illusive nutritional, easy-to-cook, and tasty breakfast for their kids. We’ll present dishes where egg is present but isn’t necessarily the main ingredient. We start with Mughlai Paratha today.

Mughlai Paratha, as the name suggests, should have dated back from the Mogul (Mughal) days, though we couldn’t find its history in the web. The filling can be of many things, keema (minced meat), potato etc along with other ingredients.

Preparation time: 10 mins

Cooking time: 12mins

Serves: 4


Refined flour (Maida): 1 cup

Eggs (Dim): 2

Grated coconut (Narkel korano): ½ cup

Onion (Peyaj): 1 medium, finely chopped

Ginger Garlic paste (Ada rasun bata): 1 tablespoon

Green chili (Kacha lanka): 2, chopped

Sunflower oil (Sada tel) to fry

Salt to taste

Mughlai Paratha Preparation

Mughlai Paratha Preparation


  • Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
  • Divide the dough into four equal portions and shape into balls, keep aside
  • For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
  • Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
  • Wrap the filling carefully from all sides to make a square
  • Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
  • Fry well till both the sides become golden brown, use extra oil if required
  • Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)
Mughlai Paratha Ready

Mughlai Paratha Ready

Further Reading – Peter Cherches, Wiki How, Mughlai Cuisine

Mughlai Paratha goes to  NTTC#5 event hosted by Sneh of Gel’s Kitchen.

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Put in Everything Omellete

There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.

Serves 2


Egg (Dim): 2

Wheat flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size, cut into small squares

Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped

Milk (Dudh): 1/4 cup

Green Chili (Kacha Lanka): 2-3 , cut into small rings

Turmeric powder (Halud Guro): 1/4 teaspoon

Vegetables or meat of choice: 1 small bowl

Sunflower oil (Sada tel) to fry

Salt to taste


  • Add all the ingredients into a deep bowl and stir to make a dilute batter.


  • Heat 1/2 teaspoon of oil on a non-stick frying pan
  • Gently pour in one large spoon of the batter to make an omelet.
  • Make as many as you wish out of the batter.
  • Serve with green salad and tomato sauce.


Look for more on this blog, till then Happy Cooking and Happy Eating

I am sending this to Sangeeth for her 101 omelets.

Sending this entry to BlOg yOur Omelet  hosted by Nuria.



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