Egg Prata
Craving a savory treat with a flaky, golden crust? This Egg Prata recipe combines soft, homemade dough with a deliciously spiced egg filling, creating the perfect fusion of texture and flavor. Made with all-purpose flour, ghee, and a vibrant egg mixture featuring onion, green chili, coriander leaves, and black pepper, this dish is a beloved staple in South Asian cuisine. The key is to knead and rest the dough for ultimate pliability, then skillfully fold the egg mixture into the prata for a seamless blend of crispiness and fluffiness. Ready in just over an hour, this recipe is an excellent choice for breakfast, brunch, or even as a snack, especially when paired with a side of curry or chutney. Packed with aromatic spices and rich in taste, this Egg Prata is a must-try for lovers of street food and those eager to explore Southeast Asian flavors. Keywords: egg prata recipe, homemade prata, South Asian street food, savory breakfast ideas, easy egg recipes.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 milliliters water
- 1 teaspoon salt
- 100 milliliters ghee or cooking oil
- 4 large eggs
- 1 medium, finely chopped onion
- 2 finely chopped green chili
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped coriander leaves
Instructions
In a large mixing bowl, combine all-purpose flour and salt.
Gradually add water while kneading the dough until it is soft and pliable.
Divide the dough into 4 equal portions and roll each into a ball.
Grease each ball with a little ghee or oil, cover with a cloth, and let them rest for at least 30 minutes.
Meanwhile, prepare the egg mixture by whisking together the eggs, finely chopped onion, green chili, black pepper, and coriander leaves in a separate bowl.
Take one dough ball and roll it into a thin circular sheet using a rolling pin on a lightly floured surface.
Heat a flat pan or skillet over medium heat and add a small amount of ghee or oil.
Place the rolled dough on the pan and cook for about 30 seconds until you see bubbles forming.
Flip the dough, pour a portion of the egg mixture onto one half of the dough, and fold the other half over it to seal.
Press the edges with a spatula and cook for another 2-3 minutes on each side, until golden brown and the egg is fully cooked.
Repeat the process for the remaining dough balls and egg mixture.
Serve the egg prata hot with a side of curry or chutney.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.5 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 276 mg | 6% | |
*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.
