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Egg Paratha
Course: Indian Foods, TraditionalCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
179
kcalTotal time
40
minutesIndulge 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