Preparation time 1 hour Cooking time 30 to 40 minutes Serves 2 Ingredients For paratha 1 cup maida ¼ tsp of salt 3 tbsp oil hot water as needed for dough For stuffing 4 eggs 2 tbsp finely chopped onion 1tbsp finely chopped ginger ½ tsp chopped garlic 2 green chilly finely chopped salt to taste 2 tbsp cooked spicy masala keema For Frying ½ cup vegetable oil For Poatato curry 1 big potatoe cut into small squares 1 onion finely chopped ¼ tsp of turmeric 1 tsp tomato sauce ½ tsp chili sauce ¼ tsp chili powder 1 tsp oil 2 pinch of sugar salt to taste Methods of CookingTake all the paratha ingredients and knead to make soft dough. The dough should be elastic enough to punch. Cover it and let it rest for 15 to 20 minutes. In the meantime take break egg and all the stuffing in a bowl and whisk well. Divide the dough in two equal parts. Now roll out each about 10 inch round shape. Make sure to roll in as thin as possible. Now place the egg mixture in the middle and fold like an envelope. Once done it will be rectangular in shape. There is another trick which I can share with you . Make as thin rolls as possible. Now place the stuffing and over it you can spread another thin sheet and seal the edges. This may be useful for those trying new. Now heat oil and fry till little golden both side. For potato curry, heat oil in a pan add the onion. Fry till brown. Now add potatoes. Salt and turmeric powder, chili powder, tomato sauce and chilly sauce . Stir for a minute.Add ½ cup water and cook till potatoes are soft and well cooked and gravy become almost dry. At the end add sugar. Stir well and it’s done. Serve hot Mughlai Paratha with potato curry onion cucumber salad topped with mustard sauce and tomato sauce.