Egg Paratha
Egg Paratha is a North Indian whole wheat pocket paratha filled with whisked egg, onion, green chilli, and coriander.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time includes a short dough rest, pocketing the paratha, adding egg, and cooking it through on low-medium heat.
Method
Knead the whole wheat flour with part of the salt and water into a soft dough. Cover and rest for 10 minutes.
10 min
Crack the eggs into a bowl and whisk with finely minced onion, green chilli, coriander, and the remaining salt.
Flatten a dough ball and roll it into a thin 6-inch circle. Fold it with a little oil between layers to make a square or triangular pocket, then roll gently again.
Move the folded flatbread to a hot tawa and cook briefly on both sides until the layers separate and puff slightly.
Make a small side slit in the puffed bread and pour in a measured amount of the whisked egg filling.
Press the slit gently to close it, drizzle oil around the edges, and cook on low-medium heat, flipping a few times until the egg sets and the outside turns crisp.
How to tell it's done
The outside should be crisp, with a set, lightly puffed omelette filling inside.
Getting it right
Tip
Lower the heat after adding the egg. High heat can brown the dough before the egg inside cooks through.
What to serve it with
Serve while crisp with tomato ketchup, green chutney, or a simple onion salad.
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