Egg Mughlai Paratha Rolls Recipe

About this recipe

Flaky rice flour parathas stuffed with spiced eggs and vegetables, offering a delicious and protein-packed dinner with Kolkata street food vibes.

Ingredients

• - Rice Flour
• 6 pcs White Eggs
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 100 g Coriander Leaves
• loose Ginger
• 100 g Garlic
• 50 g Cumin Powder
• 20 g Turmeric Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. In a bowl, mix rice flour, a pinch of salt, and water to form a soft dough. Let it rest for 10 minutes.
2. 2. Finely chop onions, tomatoes, green chilies, coriander leaves, ginger, and garlic and keep them aside.
3. 3. Heat 1 tablespoon of oil in a pan and sauté the chopped onions, ginger, and garlic until golden brown.
4. 4. Add tomatoes, green chilies, cumin powder, turmeric, and salt, cooking for 5 minutes until softened.
5. 5. Crack the eggs into the pan and scramble them with the sautéed mixture until fully cooked and fluffy.
6. 6. Divide the dough into equal portions and roll each into thin flat circles using a rolling pin.
7. 7. Heat a pan and cook the parathas on both sides with a little oil until lightly golden and crispy.
8. 8. Place the cooked egg mixture onto each paratha, sprinkle coriander leaves, and roll them tightly.
9. 9. Heat the rolls briefly on the pan to seal them and ensure they are warm and slightly crisp.
10. 10. Serve the Egg Mughlai Paratha Rolls hot with a side of chutney or ketchup.