Low Fat Egg Prata
Discover a healthier twist on a beloved classic with this Low Fat Egg Prata recipe! Crafted with whole wheat flour, non-fat yogurt, and olive oil, this guilt-free version delivers all the flaky goodness of traditional prata while keeping the fat content in check. Stuffed with a flavorful mix of eggs, onions, and optional green chilies, the prata is cooked to perfection using non-stick cooking spray instead of heavy oils. Perfect for breakfast, brunch, or a light dinner, this wholesome dish pairs beautifully with curry or chutney and is ready in under an hour. Whether you’re seeking a low-fat alternative or a nutritious way to enjoy your favorite comfort food, this recipe is sure to win your heart—and your taste buds!
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 0.5 teaspoons Salt
- 120 milliliters Warm water
- 2 tablespoons Non-fat plain yogurt
- 1 tablespoons Olive oil
- 2 large Eggs
- 1 as needed Non-stick cooking spray
- 30 grams Chopped onions
- 1 teaspoon Chopped green chilies (optional)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add the warm water and non-fat plain yogurt to the flour, mixing with your hands or a spoon, until a dough begins to form.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it's smooth and elastic.
Lightly coat the dough with the olive oil, cover with a damp cloth, and let it rest for at least 20 minutes.
While the dough is resting, beat the eggs in a separate bowl and mix in the chopped onions and optional green chilies.
After the dough has rested, divide it into four equal portions and shape each portion into a ball.
Flatten each dough ball into a thin circle using a rolling pin, approximately 8 inches in diameter.
Heat a non-stick skillet over medium heat and lightly coat it with non-stick cooking spray.
Carefully place one prata dough on the skillet. Let it cook for about 1 minute or until small bubbles form on the surface.
Pour a quarter of the egg mixture over the prata evenly and fold the edges inward to form an envelope.
Press down gently with a spatula and cook for another 2 minutes on each side, until both sides are golden brown and the eggs are completely cooked.
Repeat with the remaining dough and egg mixture.
Serve hot. Enjoy your low fat egg prata with your favorite curry or chutney!
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1358 mg | 59% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1097 mg | 23% | |
*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.
