by Tarla Dalal
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Added to 16 cookbooks
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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 .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- 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.
- Fold over from one end to another end slightly overlapping each other.
- Then fold again from one end to another end overlapping each other.
- Roll again into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- 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.
- Repeat steps 3 to 7 to make 1 more paratha. Keep aside.
- Break the eggs in a deep bowl and beat well using a fork.
- Add all the other ingredients and beat well. Keep aside.
- Heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Pour half the egg mixture on it.
- Place a prepared paratha on it and press it lightly. Cook using 1 tsp of oil.
- Turnover and cook again till it is cooked.
- Cut into 4 equal portions using a cutter or a sharp knife.
- Repeat steps 1 to 4 to make 1 more egg paratha.
- Serve immediately.
Nutrient values (Abbrv) per paratha
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