Mughlai Egg Paratha-A Healthy Breakfast

Mughlai Egg Paratha-A Healthy Breakfast

Mughlai Egg Paratha-A Healthy Breakfast

A healthy breakfast has to be a bowl of processed cereal. Right? WRONG! Traditional breakfasts like idli sambhar, besan chilla, stuffed paranthas can also be very healthy. When one thinks of paranthas what comes to mind is the amount of oil/ghee used. But then you don’t need so much oil if you cook the smart way.

Get smart with your cooking. A good choice could be using pot in pot method, using non-stick cookware and a brush/spay for oil/ghee instead of dropping it with a spoon.

Egg paratha (Anda paratha) is egg stuffed in layered flatbread. It is a traditional authentic Indian breakfast that is packed with protein and fibre which makes it a healthy breakfast. Paratha is a popular layered flatbread of the Indian subcontinent.

Paranthas Have been an integral part of Indian breakfast’s cuisines. You can practically stuff them with anything or just have them plain. Chutneys, curd and pickles are traditional and favourite accompaniment at breakfast with the parathas in my family.

My mom makes the best and the softest parathas including the Mughlai Egg Paratha (A Healthy Breakfast) – with so many layers in the flatbread and just slightly crisp on the outside, and the best part is they are not at all greasy like you’ll find in shops and restaurants.

I have seen people eat them with dollops of ghee/butter but then I guess that’s a choice preference. My parents being practicing doctors themselves always kept the fat content low and that is what I have also learnt from them.

What makes Mughlai Egg Paratha, A Healthy Breakfast?

This egg paratha/flatbread includes an inner layer of the egg with onions and tomatoes which is sandwiched in the heart of the layers. The high-quality protein of egg, the fibre rich whole grains, onions, tomatoes, cilantro, mint leaves and adequate healthy fats like pure homemade desi ghee makes this stuffed paratha/Mughlai Egg Paratha a wholesome and a Healthy Breakfast choice.

The amount of carbohydrate intake is also much lower than what other cereal servings would provide at the same caloric value. So, for those who are looking out for a filling breakfast that will last them well through the day, this is an excellent breakfast packed with nutrition.

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A healthy breakfast
My mom makes the best and the softest parathas including the Mughlai Egg Paratha (A Healthy Breakfast) – with so many layers in the flatbread and just slightly crisp on the outside, and the best part is they are not at all greasy like you’ll find in shops and restaurants.

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Printable Recipe of Mughlai Egg Paratha-A Healthy Breakfast

Mughlai Egg Paratha-A Healthy Breakfast

My mom makes the best and the softest parathas including Mughlai Egg Paratha – with so many layers in the flatbread and just slightly crisp on the outside, and the best part is they are not at all greasy like you’ll find in shops and restaurants.
Course Breakfast, Snack
Cuisine Indian
Keyword Healthy Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 parathas
Calories 175 kcal
Author Ranjeeta Nath Ghai

Ingredients

  • Normal Dough
  • Flour for dusting
  • 1 large eggs
  • 1 medium onion chopped finely
  • 1 tbsp cilantro chopped
  • 9-10 fresh mint leaves
  • 2-3 green chillies chopped finely
  • Salt to taste

Instructions

  1. Add the egg, onion tomatoes, mint leaves, green chillies cilantro and salt (all chopped). Whisk the eggs with the ingredients. Whisk nicely and set aside.
  2. Roll a dough ball into a 2 inch round ball.

  3. With the help of rolling pin roll out a big chapatti of 6-inch diameter approx. the size of your rolling board. Lightly brush with ghee on the top and sprinkle with Flour which you have kept for dusting.
  4. From one side fold half then repeat the above procedure. 
  5. Then from one side fold one-third of the disc and then from the other side fold over the previously folded layer.
  6. Roll out this rectangular layered dough into a parantha using a little flour for dusting as needed and put it on the heated nonstick girdle and let it roast from one side.
  7. Allow the layered flatbread to cook for about 30 seconds on medium flame. 
  8. Flip it over and cook another minute until light golden brown. Remember to keep it semi-raw. It needs to be partially cooked only at this stage.
  9. Transfer the flatbread to a wooden board and carefully open up the middle layer on two sides.

  10. Place the flatbread back on the nonstick girdle. Quickly lift the top layer and spread ½ of the whisked mixture and cover the layer.
  11.  Let it cook for 10 seconds and the egg mixture to form curds and start to set.
  12. Flip it over quickly to avoid spilling out of the stuffing. Brush ghee on each side while cooking the stuffed Mughlai Egg Paratha to golden brown.
  13. Repeat the above steps for the remaining flat layered bread. Serve this Mughlai Egg Paratha with chutney, yogurt dip or pickles.

Recipe Notes

In the 8th stage is very important. You have to make sure to cook the paratha just enough so that you will be able to separate the layers easily in the next step. But at the same time, you should not overcook both the sides, otherwise, at the end, the paratha will be overcooked or over browned.

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Quick Overview
A healthy breakfast

Recipe Name:  Mughlai Egg Paratha-A Healthy Breakfast

Author: Ranjeeta Nath Ghai

Description: My mom makes the best and the softest parathas including the Mughlai Egg Paratha (A Healthy Breakfast) – with so many layers in the flatbread and just slightly crisp on the outside, and the best part is they are not at all greasy like you’ll find in shops and restaurants.

Preperation time: 10

Cook Time: 10

Total Time: 20

Type: breakfast, snacks

Recipe Yield: 2 paranths

Recipe Ingredients: Normal Dough, Flour for dusting, 1 large eggs, 1 medium onion chopped finely, 1 tbsp cilantro chopped, 9-10 fresh mint leaves, 2-3 green chillies chopped finely, Salt to taste

Recipe Instructions: Add the egg, onion tomatoes, mint leaves, green chillies cilantro and salt (all chopped). Whisk the eggs with the ingredients. Whisk nicely and set aside. Roll a dough ball into a 2 inch round ball. With the help of rolling pin roll out a big chapatti of 6-inch diameter approx. the size of your rolling board. Lightly brush with ghee on the top and sprinkle with Flour which you have kept for dusting. From one side fold half then repeat the above procedure. Then from one side fold one-third of the disc and then from the other side fold over the previously folded layer. Roll out this rectangular layered dough into a parantha using a little flour for dusting as needed and put it on the heated nonstick girdle and let it roast from one side. Allow the layered flatbread to cook for about 30 seconds on medium flame. Flip it over and cook another minute until light golden brown. Remember to keep it semi-raw. It needs to be partially cooked only at this stage. Transfer the flatbread to a wooden board and carefully open up the middle layer on two sides. Place the flatbread back on the nonstick girdle. Quickly lift the top layer and spread ½ of the whisked mixture and cover the layer. Let it cook for 10 seconds and the egg mixture to form curds and start to set. Flip it over quickly to avoid spilling out of the stuffing. Brush ghee on each side while cooking the stuffed Mughlai Egg Paratha to golden brown. Repeat the above steps for the remaining flat layered bread. Serve this Mughlai Egg Paratha with chutney, yogurt dip or pickles.

Calories: 175

  • Ease of Cooking
  • Nutritional Values
  • Health Benefits
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