Low Sodium Egg Prata
Delight in the ultimate compromise between flavor and health with this Low Sodium Egg Prata recipe—a lighter, heart-friendly twist on the classic South Asian street food. Crafted from scratch, this recipe uses reduced salt and unsalted butter or ghee to deliver all the flaky goodness while keeping sodium levels in check. The dough is kneaded into smooth perfection, rolled thin for that signature prata crispness, and stuffed with protein-packed eggs. Each prata is cooked to golden-brown perfection in a skillet, featuring a pillow-soft interior wrapped in a flaky exterior. Perfect for serving hot alongside a vibrant curry or tangy chutney, this version of egg prata proves that cutting back on salt doesn't mean cutting back on flavor. Whether you're on a low-sodium diet or simply craving a wholesome treat, this recipe is an absolute crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 milliliters Warm water
- 2 tablespoons Vegetable oil
- 2 pieces Eggs
- 2 tablespoons Unsalted butter or ghee
- 0.5 teaspoon Baking powder
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Mix well.
Create a well in the center of the flour mixture, and add warm water and 1 tablespoon of vegetable oil. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Divide the dough into four equal portions and shape each portion into a ball.
Grease the dough balls with a little vegetable oil, cover them with a damp cloth, and let them rest for at least 30 minutes.
On a floured surface, roll out each dough ball into a thin, roughly 10-inch circle. It should be translucent.
Beat the eggs in a small bowl. Use one beaten egg per prata.
Heat a non-stick skillet over medium heat and add a little unsalted butter or ghee.
Place the rolled-out dough into the skillet and pour one beaten egg over it, spreading the egg evenly.
Fold the edges of the dough to encase the egg and cook until golden brown, about 3 minutes on each side.
Remove the prata from the skillet and keep it warm. Repeat the process for the remaining dough balls and eggs.
Serve the low sodium egg prata hot with your favorite curry or chutney.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 96 mg | 7% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 412 mg | 9% | |
*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.
