Egg cheese paratha is made with an egg and vegetable stuffing comprising capsicum, tomato, onion and a variety of spices laid on a bed of cheese. Fried to perfection with cooking oil or ghee brushed on the surfaces, these parathas offer an exquisite experience. The process to make egg cheese paratha at home is not at all difficult, as you will find reading my recipe.
KEY TAKEAWAYS
- Egg cheese paratha is a versatile and common Indian bread that can be had for lunch, dinner, or breakfast.
- Serve it with tomato ketchup, a yogurt dip, salad, any achaar or chutney apart from veg and nonveg gravies.
- Egg cheese paratha tastes creamy, spicy, and earthy.
- Other similar recipes are stuffed egg paratha, cheese paratha, paneer paratha, and mixed veg paratha.
The Ingredients:
To make the dough for 5 parathas:
- 2 cups refined wheat flour (maida)
- 1 tsp salt
- 2 tbsp milk powder
- 1 cup milk (125 ml, warm)
- 1 tbsp ghee (clarified butter)
- 125 ml water
To make the egg mixture:
- 5 pieces eggs
- 1 tsp chili flakes
- ½ tsp salt
To make the egg scramble:
- 3 tbsp cooking oil
- 4 cloves garlic (finely chopped)
- 1 tbsp ginger (finely chopped)
- 2 pieces green chilies (finely chopped)
- 1 piece onion (medium size, finely chopped)
- ½ cup capsicum (finely chopped)
- ½ cup tomato (without seeds, finely chopped)
- Salt to taste
- ½ tsp jeera (roasted, crushed)
- ¼ tsp black pepper powder
- 1 tsp Maggi Magic Masala Powder (1 sachet)
- 1 tbsp coriander leaves (finely chopped)
To make the egg cheese parathas:
- Cheese (grated, as required for 5 parathas)
To cook the paratha:
- Cooking oil (as required for greasing 5 parathas)
This recipe was shared by a tailor’s assistant when I dropped off my son’s school uniform for alteration. She noticed I looked tired and offered a quick bite from her lunchbox. I was touched. The food was so flavorful and tasty! I asked her about the process to make it. She grinned and narrated all the steps to me precisely.
I made it at home the next day. My husband said it had “working-woman magic,” and the boys licked their plates. Now, it is our energy-booster dish. That bite reminded me how everyday people carry extraordinary flavors in their little boxes.
How to Make Egg Cheese Paratha? (Step by Step Guide with Images)
Step 1: First, in a mixing bowl, take 2 cups of refined wheat flour (maida), 1 tsp of salt, 2 tbsp of milk powder, 1 cup of milk (125 ml, warm), and 1 tbsp of ghee (clarified butter). Mix them nicely first and then add 125 ml of water to it gradually and make a soft dough. Grease a little bit of ghee on the top, cover the bowl and keep it aside for about 10 minutes to set properly.
(Pro tip: You can use multi-purpose flour or mixed flour in place of maida).
Step 2: Now, in a separate bowl, crack 5 pieces of eggs. Add 1 tsp of chili flakes and ½ tsp of salt to it. Beat the eggs nicely to make a mixture and keep it aside.
(Pro tip: The number of eggs should be as many as the number of parathas you want to make).
Step 3: Now, heat 2 tbsp of cooking oil in a frying pan. When the oil is hot, put 4 cloves of garlic (finely chopped) and sauté them for about 15 seconds on a medium flame. When it starts changing color, add 1 tbsp ginger (finely chopped) and sauté them as well for about 15 seconds more.
Step 4: Then, add 2 pieces of green chilies and 1 piece of medium-sized onion, both finely chopped, to it and sauté them for about a minute on a high flame until the onions caramelize or turn slightly pink in color.
Step 5: At this stage, add ½ cup of capsicum (finely chopped) and ½ cup of tomato (without seeds, finely chopped) to it and fry for half a minute more on a medium flame.
Step 6: Now, add salt to taste, ½ tsp of jeera (roasted, crushed), ¼ tsp of black pepper powder, and 1 tsp of Maggi Magic Masala Powder. Mix them all nicely.
Step 7: When the ingredients are cooked nicely, make a space in the middle, put 1 tbsp of cooking oil and pour the egg mixture in it along with 1 tbsp of coriander leaves (finely chopped).
Step 8: Mix and cook nicely on a high flame. Stir it with the spatula continuously to make it like scrambled eggs. Switch off the gas stove and let it cool down.
Step 9: In the meantime, make 5 balls of the dough as shown in the image. Take one, roll it, and put cheese, egg mixture, and cheese (in that order) on it as shown in the image below. Seal the sides as shown and make all the Pedas to make the parathas and keep them on a plate.
Step 10: Roll them carefully and gently now to shape the parathas. Put them on a preheated frying pan. When one side is cooked slightly, flip it and put some cooking oil on it and flip again.
Step 11: Flip and press a couple of times to cook the paratha nicely from both sides. Remove it on a wooden board or tray, and cut it in four pieces. Your tasty and healthy homemade egg cheese paratha is nicely cooked inside out.
Step 12: Transfer it to a plate in pieces or whole and serve it hot with tomato ketchup.
Recipe Card
Egg Cheese Paratha
Ingredients
To make the dough for 5 parathas:
- 2 cups refined wheat flour maida
- 1 tsp salt
- 2 tbsp milk powder
- 1 cup milk 125 ml, warm
- 1 tbsp ghee clarified butter
- 125 ml water
To make the egg mixture:
- 5 pieces eggs
- 1 tsp chili flakes
- ½ tsp salt
To make the egg scramble:
- 3 tbsp cooking oil
- 4 cloves garlic finely chopped
- 1 tbsp ginger finely chopped
- 2 pieces green chilies finely chopped
- 1 piece onion medium size, finely chopped
- ½ cup capsicum finely chopped
- ½ cup tomato without seeds, finely chopped
- Salt to taste
- ½ tsp jeera roasted, crushed
- ¼ tsp black pepper powder
- 1 tsp Maggi Magic Masala Powder 1 sachet
- 1 tbsp coriander leaves finely chopped
To make the egg cheese parathas:
- Cheese grated, as required for 5 parathas
To cook the paratha:
- Cooking oil as required for greasing 5 parathas
Instructions
- First, in a mixing bowl, take 2 cups of refined wheat flour (maida), 1 tsp of salt, 2 tbsp of milk powder, 1 cup of milk (125 ml, warm), and 1 tbsp of ghee (clarified butter). Mix them nicely first and then add 125 ml of water to it gradually and make a soft dough. Grease a little bit of ghee on the top, cover the bowl and keep it aside for about 10 minutes to set properly. (Pro tip: You can use multi-purpose flour or mixed flour in place of maida).
- Now, in a separate bowl crack 5 pieces of eggs. Add 1 tsp of chili flakes and ½ tsp of salt to it. Beat the eggs nicely to make a mixture and keep it aside. (Pro tip: The number of eggs should be as many as the number of parathas you want to make).
- Now, heat 2 tbsp of cooking oil in a frying pan. When the oil is hot, put 4 cloves of garlic (finely chopped) and sauté them for about 15 seconds on a medium flame. When it starts changing color, add 1 tbsp ginger (finely chopped) and sauté them as well for about 15 seconds more.
- Then, add 2 pieces of green chilies and 1 piece of medium-sized onion, both finely chopped, to it and sauté them for about a minute on a high flame until the onions caramelize or turn slightly pink in color.
- At this stage, add ½ cup of capsicum (finely chopped) and ½ cup of tomato (without seeds, finely chopped) to it and fry for half a minute more on a medium flame.
- Now, add salt to taste, ½ tsp of jeera (roasted, crushed), ¼ tsp of black pepper powder, and 1 tsp of Maggi Magic Masala Powder. Mix them all nicely.
- When the ingredients are cooked nicely, make a space in the middle, put 1 tbsp of cooking oil and pour the egg mixture in it along with 1 tbsp of coriander leaves (finely chopped).
- Mix and cook nicely on a high flame. Stir it with the spatula continuously to make it like egg scramble. Switch off the gas stove and let it cool down.
- In the meantime, make 5 balls of the dough as shown in the image. Take one, roll it and put cheese, egg mixture, and cheese (in that order) on it as shown in the image below. Seal the sides as shown and make all the Pedas to make the parathas and keep them on a plate.
- Roll them carefully and gently now to shape the parathas. Put them on a preheated frying pan. When one side is cooked slightly, flip it and put some cooking oil on it and flip again.
- Flip and press a couple of times to cook the paratha nicely from both sides. Remove it on a wooden board or tray, cut it in four pieces. Your tasty and healthy homemade egg cheese paratha is nicely cooked inside out.
- Transfer it to a plate in pieces or whole and serve it hot with tomato ketchup.
