CLASSIC MUGHLAI ANDA PARATHA

Mughlai Anda Paratha

✨ A Family Favourite with a Mughlai Twist

Parathas are a cherished part of Indian kitchens, especially during breakfast time. Whether it’s stuffed with potatoes, paneer or simply served with a dollop of butter, they bring warmth to the table and fill hearts with joy. However, Mughlai Anda Paratha stands out—a recipe that blends the richness of eggs with the comfort of soft, folded parathas.

This dish is a one-pot meal in itself—nutritious, filling, and versatile. You can customize it with your favourite veggies, but the star of the show remains the humble egg. It’s my go-to when I want to whip up something quick yet satisfying.

🥚 Mughlai Anda Paratha Recipe

A hearty, protein-packed twist to the classic paratha—perfect for any meal! Here comes the recipe...

Ingredients

For the Dough:

• Wheat flour or Maida – 1.5 cups
• Salt – ¼ tsp
• Refined oil or ghee – 2 tsp
• Warm water – ½ cup (or as needed)
• Milk – ¼ cup

For the Stuffing:

• Eggs – 4
• Onion – 1 (finely chopped)
• Green Chillies – 2 (finely chopped)
• Chopped Coriander – 1 tbsp
• Black Pepper – ¼ tsp
• Red Chilli Powder – ¼ tsp
• Salt – to taste
• Ghee or Butter or Refined Oil – for cooking the parathas

👩‍🍳 Step-by-step Instructions

Step 1: Prepare the Stuffing

In a bowl, crack the eggs and whisk them well. Add chopped onions, green chillies, coriander leaves, red chilli powder, black pepper and salt. Mix everything thoroughly and set aside.

Step 2: Make the Dough

In another bowl, take wheat flour or maida. Add salt and 2 tsp oil/ghee. Gradually knead the dough using a mix of warm water and milk until soft. Cover and let it rest for 15–20 minutes.

Step 3: Assemble & Cook the Paratha

• Divide the dough into 4 equal balls.
• Roll each ball into a large thin chapati.
• Heat a non-stick tawa or iron griddle. Grease lightly with oil.
• Place the rolled chapati on the tawa and quickly pour 1/4th of the egg mixture in the center.
• Fold all four sides of the chapati toward the center, forming a square parcel.

• Gently press and cook on medium heat.
• Drizzle ghee or oil along the edges and cook till both sides turn golden brown.
• Repeat the process with remaining dough and egg mixture.

🍽️ Serving the Dish

Serve hot Mughlai Anda Parathas with ketchup, mint chutney or a simple bowl of curd.

This dish makes for a fulfilling breakfast, brunch or even dinner. It's also great for lunchboxes and weekend specials.

📝 Recipe Notes for Mughlai Anda Paratha

• On average, one egg makes one paratha.
• For richer flavor, use ghee in the dough instead of oil. 
• Cook the parathas in ghee or butter for an indulgent, aromatic finish.
• Ensure the rolled chapati is large enough to hold the filling and fold properly.
• Wheat flour makes it healthier, though maida can be used for a more authentic Mughlai touch.

⏱️ Time Breakdown

• Preparation time: 25 minutes
• Cooking time: 20 minutes
• Total time: 45 minutes
• Yield: 4 parathas

💬 Like it? Let Me Know!

Friends, I hope you enjoy this wholesome Mughlai Anda Paratha recipe. If you try it, please don’t forget to like, comment and share your thoughts. Follow my blog Aroma from the Kitchen for more such homestyle recipes straight from my kitchen to yours.

Happy Cooking!

Thanks for stopping by! 🌸