Egg Paratha
30 min636 kcal 2 servingsEasy
Ingredients
2 servingsContains: egg·gluten
Flavor profile
Spice
Richness
Method
- 1In a mixing bowl, combine 200 g whole wheat flour, 1/2 tsp salt, and 1 tbsp oil. Gradually add 120 ml warm water and knead into a soft, smooth dough. Cover and rest for 15 minutes.
- 2In a separate bowl, beat 2 eggs with a pinch of salt and 1 tbsp water until well blended.
- 3Divide the dough into 4 equal portions. Roll each into a ball, then flatten into a disc. Use your thumb to make a small well in the center of each disc.
- 4Scoop 1 tbsp of the beaten egg mixture into each well. Pull the edges of the dough up around the egg, sealing it completely. Roll the parcel into a round, flat disc.
- 5Lightly dust the rolled-out paratha with flour. Heat a non-stick or cast iron tawa on medium-high heat.
- 6Place one paratha on the hot tawa. Cook for 30 seconds until bubbles form. Flip and cook the other side for 30 seconds.
- 7Brush the top side with 1 tsp oil. Flip and press gently with a spatula to help the layers puff up. Cook until golden brown spots appear on both sides.
- 8Repeat with remaining parathas. Serve hot with yogurt, chutney, or a simple pickle.
Frequently asked
Egg Paratha has about 636 kcal per serving — roughly 23g protein, 73g carbs, and 28g fat.
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Egg Paratha is eggetarian.
Egg Paratha contains egg, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
