Egg paratha is an easy recipe for breakfast, brunch, or even dinners when you’re not in a mood to cook or to eat heavy. This paratha is rich, healthy, tasty, flaky, and full of protein. You can make egg paratha even by using leftover rotis, frozen paratha, tortillas as well. Here's how can you make egg-paratha at home.
- 1 cup wheat flour (atta)
- Warm water for kneading
- 2 tbsp vegetable oil/ghee
- 2 eggs
- 1 small onion (finely, chopped)
- 2 green chilli (finely, chopped)
- 1 pinch of red chilli powder
- 1 pinch of turmeric powder
- 1 pinch of coriander powder
- 1 pinch of black pepper powder
- 1 tbsp freshly chopped coriander leaves
How To Make Egg Paratha?
- First, you need to knead the dough, take a bowl, add dough ingredients and knead a soft dough. Set and apply some oil to the dough surface. Cover the bowl with a wet muslin cloth for at least 7-10 minutes.
- Take a bowl, break eggs in it, and beat this with chopped onions, green chillies, and spices like red chilli, turmeric, coriander, black pepper powder, salt, and coriander leaves.
- Combine all the ingredients, as they are the hero of this paratha.
- Now take a small portion from the dough, sprinkle some flour on the rolling area and roll the paratha as plain paratha with some ghee inside the layers.
- Now heat a tawa or griddle until it is hot enough.
- Place the paratha and cook it slightly from one side. Flip and slightly cook from the other side as well. It means half cook the paratha.
- Quickly remove the paratha from the tawa to a plate. Now drizzle some ghee or oil on the taw and pour the beaten egg mixture.
- Don’t flip the egg; gently stick a paratha on an egg mixture. Don’t flip the egg unless it will not stick on a layer of paratha.
- Pour some oil, and flip the paratha, press it gently. Cook on both sides. Until the egg turns crispy or golden brown.
Your egg paratha is ready; serve warm with chutney or vegetable salad.