The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Egg Paratha

Egg Paratha, a beloved Indian flatbread, combines the wholesome goodness of whole wheat dough with a flavorful egg filling. With each bite, experience a delicious harmony of textures and tastes, making it a satisfying and nutritious meal for any time of day.

Egg Paratha

Recipe by The FooderCourse: Indian Foods, TraditionalCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

179

kcal
Total time

40

minutes

Indulge in the sumptuous delight of Traditional Indian Egg Paratha, where tender dough envelopes a savory egg filling, infused with aromatic spices—a flavorful and satisfying culinary experience cherished by all.

Ingredients

  • For Paratha Dough:
  • 2 cups whole wheat flour (atta)

  • Water, as needed

  • Salt, to taste

  • For Egg Filling:
  • 4 eggs

  • 1 onion, finely chopped

  • 2 green chilies, finely chopped

  • 1/4 cup chopped coriander leaves

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • Salt, to taste

  • 2 tablespoons oil or ghee for frying

Directions

  • Preparation:
  • Prepare Paratha Dough:
  • In a mixing bowl, combine whole wheat flour and salt.
  • Gradually add water and knead to form a smooth and pliable dough.
  • Cover the dough and let it rest for 15-20 minutes.
  • Prepare Egg Filling:
  • In a bowl, beat the eggs well.
  • Add chopped onions, green chilies, coriander leaves, red chili powder, turmeric powder, and salt to the beaten eggs. Mix well.
  • Cooking:
  • Making Egg Paratha:
  • Divide the dough into small lemon-sized balls.
  • Roll out each ball into a small disc (about 4-5 inches in diameter) using a rolling pin.
  • Heat a tawa (griddle) over medium heat.
  • Place a rolled-out dough disc on the tawa and cook for about 30 seconds.
  • Spread a spoonful of the prepared egg filling evenly over the dough disc, leaving a small border around the edges.
  • Fold the edges of the dough disc over the egg filling to cover it completely, forming a square or rectangular shape.
  • Press the edges to seal the filling inside the dough.
  • Cook the paratha on both sides, applying oil or ghee around the edges, until golden brown and crispy.
  • Repeat the process with the remaining dough and egg filling.
  • Serving:
  • Serve hot egg parathas with yogurt, pickle, or any chutney of your choice.

Note

  • You can increase the amount of spices for spicy flavours

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!