100% Whole Wheat Mughlai Paratha

Posted by: EatFree

>> Vegetarian

These are traditional pan-fried Indian flatbreads with a flavorful egg mixture in the interior.  Sometimes they are rolled out flatter and then stuffed with a spicy and tangy paneer or meat mixture to create a burrito-like concoction we call a “kathi roll”.  I used egg whites in this recipe, but you can use whole eggs for added richness.


  • 2.5 cups 100% whole wheat flour
  • Salt, to taste
  • 4 tablespoons oil, divided
  • 1 small red onion, finely chopped
  • 2 serrano chilis, finely chopped (or to taste)
  • 8 egg whites, whisked


  1. Combine flour and salt.  Add 2 tablespoons of oil and combine until flour is crumbly.  Add enough warm water, a little at a time, until soft dough forms.  Knead for about 4 to 5 minutes.  Set aside covered with a damp cloth for at least half hour.
  2. Meanwhile, heat tawa (flat cast-iron skillet).  Add chopped onions, chilis, and salt to egg whites.  Roll out ping poll size balls of dough into thin rounds.  Add to tawa.  Immediately add about a quarter cup of egg mixture and swirl around gently.  Fold edges of raw dough around egg mixture and press to seal.  Drizzle a little oil around edges of paratha and turn over quickly and press.   Drizzle a little oil around edges of other side as well.  Cook about 10 seconds on each side, about 3 times per side.  Make sure to keep heat on medium low and press on each side when cooking.  Set aside in covered container and repeat with rest of dough and egg.  Enjoy by itself or with your favorite chutney!
This entry was posted on Thursday, January 5th, 2012 at 7:51 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>