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Mughalai egg paratha is made with plain flour and delicious egg filling. This can be perfect and healthy snack. It can also be a good lunch box option. Let’s make Mughalai egg paratha.


For Dough:

  • 1 cup Wheat flour
  • 1/2 tsp Salt
  • 1/4 cup Water
  • Oil

For Stuffing:

  • 2 Eggs
  • Finely chopped Onion
  • Red chilli powder
  • Finely chopped Green chilli
  • Salt to taste
  • Chat masala
  • Finely chopped Coriander leaves


For Dough:

  • In a bowl take wheat flour. Add salt and mix well.
  • Add little water at a time and knead dough. Make dough as we make for chapatti or fulka.
  • Add 3-4 drops of oil and knead for a minute or so.
  • The consistency of dough should be semisoft.
  • Transfer the dough into a bowl and coat the dough with drop of oil.
  • Cover and let it rest for at least 30 minutes.

For Stuffing:

  • Break 2 eggs in a bowl. Beat the eggs with fork really good.
  • Add onion, red chili powder, finely chopped green chillies, salt and chat masala. Mix well.
  • Add coriander leaves and mix again.
  • For Making Paratha:
  • Take the dough and knead it once more.
  • Divide the dough into two equal portions.
  • Roll one part in dry wheat flour and roll it like chapatti. Chapati should be thin.
  • Heat up a pan on medium high heat. Try to use deep skillet.
  • Spread some oil on skillet. Transfer the rolled chapatti on skillet.
  • Add some egg filling on chapatti. Lift chapatti from one side and fold it in half.
  • Repeat the same procedure other side too.
  • Repeat the same procedure for remaining 2 ends. So that chapatti will be like a pocket.
  • Add some more oil. Cook for about 3-4 minutes.
  • Flip the paratha over. Cook the paratha on medium heat only. Cook for another 2 minutes.
  • Take paratha into a serving dish.
  • Mughalai egg paratha is already.


  • You can use maida for dough. Or use half maida and half wheat flour. You can change the proportion according to your taste.
  • Try to use deep skillet so that the stuffing won’t spill out.

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