Egg Paratha
Crispy, golden, and packed with flavor, Egg Paratha is the ultimate fusion of flaky flatbread and a savory omelet, perfect for breakfast, brunch, or even a quick dinner. Made with a wholesome whole wheat dough, this Indian-inspired dish is stuffed with a spiced egg mixture infused with the vibrant flavors of fresh coriander, green chili, and warming spices like turmeric and red chili powder. Each paratha is pan-fried to perfection using a touch of oil or ghee, resulting in a crispy exterior and soft, flavorful layers inside. Ready in just 40 minutes, this recipe is a versatile delight that pairs beautifully with yogurt, tangy pickles, or a zesty chutney for a complete and satisfying meal. Whether you're looking for a protein-packed start to the day or a comforting street food experience at home, Egg Paratha is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1 teaspoon Salt
- 4 large Eggs
- 1 small Onion, finely chopped
- 1 small Green chili, finely chopped
- 2 tablespoons Coriander leaves, finely chopped
- 0.5 teaspoons Red chili powder
- 0.25 teaspoons Turmeric powder
- 4 tablespoons Oil or ghee
- 1 tablespoon Butter (optional)
Instructions
In a large bowl, mix whole wheat flour, salt, and water gradually to form a soft dough. Knead for 5-7 minutes until smooth. Cover and let it rest for 15 minutes.
In a separate bowl, crack the eggs and whisk until combined. Add finely chopped onion, green chili, coriander leaves, red chili powder, and turmeric powder. Mix well and set aside.
Divide the dough into 4 equal portions and roll each portion into a ball.
Lightly dust a rolling surface with flour. Roll out each ball of dough into a circular shape (approximately 8 inches in diameter).
Heat a skillet or tawa over medium heat and place one rolled-out dough circle on it. Cook for 30-40 seconds on one side until light bubbles appear, then flip over.
Pour one-fourth of the egg mixture evenly over the semi-cooked side of the paratha and fold the edges to secure it in place.
Drizzle 1 tablespoon of oil or ghee around the edges and cook for 2-3 minutes on each side over medium-low heat until golden brown and fully cooked.
Repeat the process with the remaining dough balls and egg mixture.
Serve the egg paratha hot, optionally brushed with a small amount of butter, and enjoy it with yogurt, pickle, or chutney.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 1.2 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
