📝 About This Recipe
A beloved staple of Indian street food and breakfast tables, this Egg Paratha features a flaky, whole wheat exterior that encases a vibrant, spiced omelet. As the dough puffs on the hot griddle, a seasoned egg mixture is poured inside, creating a seamless fusion of crispy bread and tender, savory filling. It is a protein-packed masterpiece that offers a symphony of textures and a warm kick of ginger and green chili in every bite.
🥗 Ingredients
For the Dough
- 2 cups Whole Wheat Flour (Atta) (extra for dusting)
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable Oil (plus more for frying)
- 3/4 cup Warm Water (added gradually)
For the Egg Filling
- 4 Large Eggs (at room temperature)
- 1/2 cup Red Onion (very finely chopped)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 2 Green Chilies (minced, seeds removed for less heat)
- 1/2 teaspoon Ginger Paste (freshly grated)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add one tablespoon of oil and rub it into the flour with your fingertips until crumbly.
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2
Gradually add warm water, kneading the mixture into a smooth, pliable dough. It should be soft but not sticky. Knead for about 5 minutes to develop the gluten.
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3
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This ensures the parathas are soft and easy to roll.
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4
While the dough rests, prepare the filling. In a medium bowl, crack the 4 eggs and whisk vigorously until frothy.
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5
Add the chopped onions, cilantro, green chilies, ginger paste, turmeric, garam masala, salt, and pepper to the eggs. Mix thoroughly and set aside.
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6
Divide the rested dough into 4 equal-sized balls. Roll each ball between your palms until smooth.
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7
On a lightly floured surface, roll one dough ball into a 6-inch circle. Brush a little oil on the surface, fold it in half, then in half again to form a triangle, or keep it as a circle for a simpler version.
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8
Roll the folded dough out again into a larger circle or triangle (about 8 inches in diameter). Ensure it is of even thickness.
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9
Heat a heavy-bottomed tawa or non-stick skillet over medium-high heat. Place the rolled paratha on the hot pan.
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10
Cook for 30-40 seconds until small bubbles appear on the surface. Flip and cook the other side for another 30 seconds. Apply a teaspoon of oil or ghee to the edges.
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11
As the paratha cooks, it should start to puff up. Use a spatula to gently press the edges. Carefully look for a layer that has separated, creating a 'pocket'.
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12
Using a spoon or a small measuring cup, pour about 1/4 of the egg mixture into the opening of the puffed paratha. Tilt the paratha slightly to help the egg spread inside.
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13
Press the edges of the paratha with your spatula to seal the egg inside. Flip the paratha carefully.
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14
Cook for 1-2 minutes on each side, applying more oil as needed, until the paratha is golden brown and crispy on the outside and the egg is fully cooked inside.
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15
Remove from heat and repeat the process for the remaining dough balls. Serve hot, cut into wedges.
💡 Chef's Tips
The secret to a perfect pocket is resting the dough; never skip the 20-minute rest period. If the paratha doesn't puff naturally, you can also cook the egg like a thin omelet and then place the paratha on top while the egg is still wet to 'glue' them together. Chop the onions and chilies as finely as possible so they don't tear the delicate dough layers when rolling. Use a medium-low flame once the egg is inside to ensure the egg cooks through without burning the exterior bread.
🍽️ Serving Suggestions
Serve hot with a dollop of salted butter and a side of spicy mango pickle (Achar). A cooling bowl of Greek yogurt or cucumber raita balances the spices beautifully. Pair with a steaming cup of Masala Chai for the quintessential Indian breakfast experience. Add a side of fresh green chutney made with mint and coriander for a refreshing zing.