No ratings yet

Egg paratha combines a wheat flour or refined wheat flour paratha, which is stuffed with a spicy egg mixture inside. It is cooked to a crispy exterior in cooking oil. The steps to make egg paratha at home are very easy, as you will find reading my recipe.

Table of Contents

KEY TAKEAWAYS

Egg paratha is a very common breakfast item in India.

Serve it hot with tomato ketchup, curd, pickle, any chutney, or a hot cup of masala chai.
Egg paratha tastes creamy, spicy, and crispy.
Other similar parathas are aloo paratha, paneer paratha, fish paratha, gobi paratha, chicken paratha, and mooli paratha.

The Ingredients:

For making the egg filling:

2 eggs

1 tbsp coriander leaves (roughly chopped)
1 tbsp tomato (finely chopped)
1 tsp green chilies (finely chopped)

2 tbsp onion (finely chopped)
Salt as per taste

For making the dough:

1 cup wheat flour (atta)
Salt to taste
1/3 cup water

1 tbsp vegetable oil (cooking oil)

While making the paratha:

Wheat flour as required (dry)

1 tsp vegetable oil

While frying the paratha:

2 tsp of vegetable oil

This unique recipe came from the woman who sells small junk jewelry items at the street corner. While choosing a piece for me, I asked her how she keeps herself energized all day and what does she eat for lunch. She said she does not have lunch but usually has an egg paratha before leaving home in the morning. She added, “It helps mee keep going all the day.” Intrigued, when I asked for the recipe, she shared it right there.

I tried it on a Sunday. My husband found it grounding, and my sons said it felt like “glorious in taste.” Now, it is our common breakfast. That moment reminded me that strength often comes from the food we eat – clean and full of intention.

How to Make Egg Paratha? (Step by Step Guide with Images)

Step 1: Take a cup of wheat flour on a plate and add salt to taste. Mix it nicely. Then, gradually add 1/3 cup of water to make a soft dough. Now, add 1 tbsp of vegetable oil or cooking oil to it. Knead it again to make a softer and more elastic dough. Let it rest for about 15 minutes for the gluten to develop.

(Pro tip: You can use refined wheat flour or maida and even leftover dough to make egg paratha instead of whole wheat flour. Do not add oil to the flour in the beginning. Always add it after making the dough. It will prevent rendering a short crust as you find in biscuits or cookies).

Step 2: While the dough rests, crack 2 eggs in a bowl and add 1 tbsp of coriander leaves (roughly chopped), 1 tbsp of tomato (finely chopped), 1 tsp of green chilies (finely chopped), 2 tbsp of onion (finely chopped) and salt as per taste.

(Pro tip: You can personalize it by adding more spices like oregano, chili flakes, chili sauce, and other ingredients like spinach, cheese, mushrooms and more).

Step 3: Mix everything nicely and keep it aside.

Step 4: Now, take a portion of the dough.

Step 5: Flatten it in your hands to make like a small peda.

Step 6: Dab it in wheat flour nicely on both sides.

Step 7: Roll it to make a large roti of the size of the rolling surface.

Step 8: Sprinkle a bit of dry wheat flour on the roti and 1 tsp of vegetable oil.

(Pro tip: This is a crucial step that you should not skip. This will help in opening the layers of the paratha easily to put in the egg stuffing).

Step 9: Rub it nicely up to the sides as shown in the image below.

Step 10: Fold it into half and press it. Then fold it into a quarter.

Step 11: Now, sprinkle a little bit of more atta on it and roll it into a shape of a triangle as shown in the image below.

Step 12: Now, heat a tawa on a high flame and transfer the paratha on it when hot. Let this side cook for about a minute or less on a low to medium flame.

Step 13: When you see small bubbles popping from below the paratha, flip it gently to cook the other side. Let it cook for about 10 to 15 seconds.

Step 14: By the time it cooks, put 1 tsp of vegetable oil on the paratha and spread it nicely on the surface. Flip it a couple of times to cook the paratha nicely.

(Pro tip: Here, if you want you can also use ghee or butter on the surface of the paratha while frying it).

Step 15: Now, lift one of the layers with a spatula and put the egg mixture inside the pocket with a ladle. Push it inside to add more of the mixture. Let the egg mixture inside the paratha pocket cook on a low flame for about a minute.

Step 16: Now, if anything has flown outside the paratha pocket while cooking, lift it up, put it back to create like an envelope as shown in the image below. Let it cook for another minute or so.

(Pro tip: Do not hasten the cooking process at this stage or else the egg mixture will not cook properly. Also, do not press the paratha pocket because the egg mixture may come out again. You may lift the broader side a bit instead so that the egg mixture moves up to the tip of the paratha).

Step 17: Now, when you see the color of the paratha changing slightly, put 1 tsp of vegetable oil on the surface and spread it with the spatula like before.