Egg Paratha


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Egg Paratha

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A masaledar and filling snack, which can be had as a meal itself, the Egg Paratha is something unique.

On reading the name, you might have made many guesses about how the egg fits into the paratha – whether it is used as a stuffing, or whether it goes into the dough, etc.

But, this method is mind-boggling. It is so different but easy to prepare. A perfectly made whole wheat paratha with the aroma of carom seeds is layered with a chatpata egg mixture and cooked till the two layers fuse and give the paratha a unique taste and mouth-feel. Make sure you serve it immediately to get the best taste and texture!

Try other egg recipes like Hard Boiled Eggs or Vegetable Scrambled Eggs Topped with Feta .

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Egg Paratha recipe - How to make Egg Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 2 parathas
Show me for parathas

Ingredients

For The Parathas
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
1/2 tsp ghee for spreading
1 tsp oil for cooking

For The Egg Mixture
3 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
2 tsp oil for greasing
2 tsp oil for cooking
Method
For the parathas

    For the parathas
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 2 equal portions.
  3. Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Spread ¼ tsp of ghee evenly over it.
  4. Fold over from one end to another end slightly overlapping each other.
  5. Then fold again from one end to another end overlapping each other.
  6. Roll again into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and cook the paratha using ½ tsp of oil till it turns golden brown in colour from both the sides.
  8. Repeat steps 3 to 7 to make 1 more paratha. Keep aside.

For the egg mixture

    For the egg mixture
  1. Break the eggs in a deep bowl and beat well using a fork.
  2. Add all the other ingredients and beat well. Keep aside.

How to proceed

    How to proceed
  1. Heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Pour half the egg mixture on it.
  2. Place a prepared paratha on it and press it lightly. Cook using 1 tsp of oil.
  3. Turnover and cook again till it is cooked.
  4. Cut into 4 equal portions using a cutter or a sharp knife.
  5. Repeat steps 1 to 4 to make 1 more egg paratha.
  6. Serve immediately.

Egg Paratha recipe with step by step photos

Other Parathas:

  1. We have a huge collection of paratha recipes on our website. So, apart from the Egg Paratha recipe you can try out other recipes like:

For the parathas:

  1. Take a deep bowl and put the whole wheat flour into it.
  2. Now add carom seeds to flavour the dough.
  3. Add the salt to taste so that the parathas don’t taste bland.
  4. Mix all the ingredients and add enough water.
  5. Knead it well to a soft dough.
  6. Divide the dough into 2 equal portions.
  7. Sprinkle a little whole wheat flour on the rolling surface. This will make the process of rolling easier.
  8. Roll a portion of the dough into 150 mm. (6”) diameter circle using a rolling pin.
  9. Spread ¼ tsp of ghee evenly over the rolled out dough with the help of a spoon.
  10. Fold the paratha over from one end to another end veritically. They should slightly overlap each other.
  11. Then, fold again from one end to another end horizontally, overlapping each other. We have folded the parathas this way to make layers.
  12. Dust the rolling surface with a little whole wheat flour and roll the paratha out again into a 175 mm. (7”) diameter circle.
  13. Take a non-stick tava( griddle) and heat it up.
  14. Cook the paratha using ½ tsp of oil. It should become golden brown in colour from both the sides and should have light brown spots.
  15. Repeat the steps 7 to 14 to make 1 more paratha out of the remaining dough. Keep both the parathas aside.

For the Egg mixture:

  1. Break the eggs in a deep bowl and beat well using a fork.
  2. Add the finely chopped onions. We add them for pungency.
  3. Add the chopped tomatoes for the desired tartness.
  4. Add the chopped coriander (dhania) for a hint of freshness.
  5. Add the finely chopped green chillies for the spice.
  6. Finally, salt to taste.

How to proceed for the Egg Paratha:

  1. Heat a non-stick tava (griddle) and grease it well using 1 tsp of oil.
  2. Put half of the egg mixture on it.
  3. Place a previously prepared paratha on it. Press it gently using a flat spoon. The paratha will stick to the egg mixture.
  4. Cook the Egg paratha using about 1 tsp of oil.
  5. Turnover and cook again till the egg is completely cooked.
  6. Cut the Egg Paratha into 4 equal portions using a cutter or a sharp knife.
  7. Repeat steps 1 to 6 to make 1 more Egg paratha.
  8. Serve the Egg paratha hot with tomato ketchup or any dip of your choice.

Nutrient values (Abbrv) per paratha
Energy432 cal
Protein16.4 g
Carbohydrates38.3 g
Fiber6.5 g
Fat24.5 g
Cholesterol0 mg
Sodium14.7 mg
Click here to view calories for Egg Paratha

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Reviews

Egg Paratha
5
 on 30 Dec 17 08:36 AM