Egg Paratha
A popular North Indian street food and breakfast staple, this Egg Paratha features a spiced egg mixture cooked within a flaky whole wheat flatbread. It's a delicious, protein-rich, and filling meal perfect for any time of day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough (10 minutes + 20 minutes resting)
- b.In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it resembles coarse crumbs.
- c.Gradually add warm water, a little at a time, and knead to form a dough. Knead for 7-8 minutes on a lightly floured surface until the dough is soft, smooth, and pliable.
- d.Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft, easy-to-roll parathas.
- 2
Step 2
- a.Prepare the Egg Filling (5 minutes)
- b.While the dough rests, prepare the filling. In a separate bowl, crack the 4 large eggs.
- c.Add the finely chopped red onion, green chilies, fresh cilantro, 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, and the remaining 1/2 tsp of salt.
- d.Whisk vigorously until the mixture is well-combined and slightly frothy. For easier handling, transfer the mixture to a measuring cup or a jug with a spout.
- 3
Step 3
- a.Roll and Partially Cook the Paratha (5 minutes)
- b.Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- c.Take one dough ball, dust it with dry atta, and roll it into a circle about 6-7 inches in diameter and approximately 2-3 mm thick.
- d.Heat a tawa or non-stick skillet over medium heat. Once hot, place the rolled paratha on it.
- e.Cook for about 30-45 seconds until you see small bubbles appear on the surface. The paratha should be set but not browned.
- 4
Step 4
- a.Add Egg Mixture and Cook (5 minutes)
- b.Flip the paratha. Immediately pour about a quarter of the whisked egg mixture (approx. 1/2 cup) onto the center of the semi-cooked side.
- c.Using the back of a spoon, quickly and gently spread the egg mixture to cover the entire surface of the paratha, right to the edges.
- d.Drizzle about 1/2 tsp of the remaining ghee around the edges of the paratha. Let the egg cook and set for about 1-2 minutes, until the top is no longer liquid.
- 5
Step 5
- a.Finish Cooking and Serve (5 minutes)
- b.Carefully flip the paratha again, egg-side down. Cook for another 1-2 minutes, gently pressing down with a spatula to ensure the egg cooks through and the paratha gets golden-brown spots.
- c.Flip one last time and cook for 30 seconds to ensure the first side is also cooked and crisp.
- d.Remove from the tawa and repeat the process for the remaining dough balls and egg mixture.
- e.Serve hot with mint chutney, yogurt (dahi), or your favorite pickle (achaar).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your onions, chilies, and cilantro are chopped very finely. This helps the egg mixture spread evenly and cook quickly without tearing the paratha.
- 2Cook on a consistent medium heat. If the heat is too high, the paratha will burn before the egg cooks. If it's too low, the paratha will become hard.
- 3Resting the dough for at least 20 minutes is essential. It relaxes the gluten, making the parathas softer and easier to roll out.
- 4Don't overcook the first side of the paratha before adding the egg. It should be just set, not browned, to allow it to puff up and cook properly with the egg.
- 5Using a jug or a measuring cup with a spout for the egg mixture makes pouring it onto the paratha much cleaner and easier.
Adapt it for your goals.
Cheese Egg Paratha
Add 1/4 cup of grated mozzarella or cheddar cheese to the egg mixture for a gooey, delicious twist.
Vegetable Egg ParathaVegetable Egg Paratha
Incorporate 2-3 tablespoons of finely grated carrots, bell peppers, or finely chopped spinach into the egg filling for added nutrition and flavor.
Spicy Schezwan ParathaSpicy Schezwan Paratha
For an Indo-Chinese fusion, add 1 teaspoon of Schezwan sauce to the egg mixture before whisking.
Lachha Egg ParathaLachha Egg Paratha
Prepare a layered 'lachha' paratha first. Cook one side, flip, and then pour the egg mixture. Fold it into a square or triangle to encase the egg for an extra flaky texture.
Why this is on our healthy list.
Protein Powerhouse
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Sustained Energy Release
The complex carbohydrates from whole wheat flour (atta) are digested slowly, providing a steady release of energy that keeps you feeling full and energized for hours.
Rich in Fiber
Whole wheat flour is an excellent source of dietary fiber, which is crucial for maintaining a healthy digestive system, preventing constipation, and helping to regulate blood sugar levels.
Frequently asked questions
One Egg Paratha contains approximately 300-350 calories, depending on the amount of ghee or oil used for cooking. It's a substantial and filling meal.