Khagina Paratha
A delicious and hearty flatbread stuffed with spiced scrambled eggs. This popular North Indian breakfast is perfect for a filling meal, crispy on the outside with a soft, savory filling.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
- c.Gradually add water while mixing to form a dough. Knead for 5-7 minutes until the dough is soft, smooth, and pliable, but not sticky.
- d.Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Make the Khagina (Egg Filling)
- b.In a separate bowl, crack the 6 eggs and whisk them with the remaining 0.75 tsp of salt. Set aside.
- c.Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- d.Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
- e.Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, until the tomatoes soften and oil begins to separate from the masala.
- f.Reduce the heat to low and pour in the whisked eggs. Stir continuously to scramble them. Cook for 2-3 minutes until the eggs are just cooked but still moist. Do not overcook, as they will cook further inside the paratha.
- g.Turn off the heat. Mix in the garam masala and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool down completely to room temperature.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested, knead it again for a minute. Divide the dough and the cooled egg filling into 8 equal portions.
- c.Take one dough ball and dust it with dry flour. Use your fingers or a rolling pin to flatten it into a small circle, about 3-4 inches in diameter.
- d.Place one portion of the egg filling in the center of the circle.
- e.Bring the edges of the dough together, pleating as you go, and gather them at the center. Pinch the seams together firmly to seal the filling inside, forming a stuffed ball.
- f.Gently flatten the stuffed ball with your palm. Dust it lightly with dry flour on both sides.
- g.Using a rolling pin, gently and evenly roll the ball into a paratha about 6-7 inches in diameter. Apply light pressure to avoid tearing.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat. Once hot, place a rolled paratha on it.
- c.Cook for about 45-60 seconds until you see small bubbles appear on the surface.
- d.Flip the paratha. Drizzle about 1 tsp of ghee on the semi-cooked side and spread it evenly.
- e.Flip it again after 30-40 seconds. Drizzle ghee on the other side as well.
- f.Press gently with a spatula and cook, flipping occasionally, for about 2-3 minutes per paratha, until both sides have golden-brown spots and are crisp.
- g.Repeat the process for all the remaining parathas, adjusting heat as necessary.
- 5
Step 5
- a.Serve
- b.Serve the hot Khagina Parathas immediately with a side of plain yogurt (dahi), mint chutney, 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 the egg filling is completely cool before stuffing. A warm filling will release steam and make the dough soggy, causing it to tear.
- 2Do not overstuff the parathas. It's better to have a slightly less-filled paratha that rolls out perfectly than an overstuffed one that breaks.
- 3Roll the stuffed parathas with very light and even pressure. If the filling starts to peek out, sprinkle a little dry flour on that spot and continue rolling gently.
- 4Cook the parathas on medium to medium-high heat. If the heat is too low, they will become hard; if it's too high, they will burn on the outside before the inside is cooked.
- 5For a flakier texture, apply a thin layer of ghee on the rolled-out dough circle before adding the filling and sealing.
Adapt it for your goals.
Cheese Khagina Paratha
Add 1/2 cup of shredded mozzarella or cheddar cheese to the cooled egg filling for a delicious, gooey center.
Paneer Khagina ParathaPaneer Khagina Paratha
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the egg mixture for extra protein and a richer texture.
Vegetable Khagina ParathaVegetable Khagina Paratha
Add 1/4 cup of finely chopped bell peppers (capsicum) or grated carrots to the onions while sautéing for added nutrition and crunch.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the egg filling for an extra kick.
Why this is on our healthy list.
High in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair. A serving of Khagina Paratha provides a substantial protein boost.
Provides Sustained Energy
Made with whole wheat flour (atta), these parathas are rich in complex carbohydrates and dietary fiber. This combination ensures a slow release of energy, keeping you full and energized for longer.
Rich in Vitamins and Minerals
This dish is a good source of various nutrients. Eggs provide Vitamin D, B12, and choline, while the onions, tomatoes, and spices contribute antioxidants and essential minerals like potassium and Vitamin C.
Frequently asked questions
A single Khagina Paratha contains approximately 250-280 calories, depending on the amount of ghee used for frying. A standard serving of two parathas would be around 500-560 calories.