A typical north Indian breakfast isn’t really complete without some hot parathas topped with oodles of butter or ghee. Quick, easy and absolutely delicious, parathas are quite a savior in every north Indian household when you can’t think of anything else for a filling meal. And the fact that one can simply make a paratha out of anything and everything; from leftover veggies to regular spices, is another a topic for another day. Plain or stuffed with mouth-watering spices, veggies and more, parathas paired with curd, pickle or a dry sabzi, are a wholesome meal on its own. It is also a genius way to make a picky eater eat more veggies. No wonder it is one of the most popular meals in a kid's lunchbox. It is easy, quick and absolutely fuss-free to eat. 

It is the sheer variety that is perhaps the best part about parathas. Aloo paratha, gobi paratha, mix veg, dal, onion, mooli and even chocolate can now be snuck into a paratha. People have started to make healthier parathas too with absolutely no-oil but packed with wholesome veggies. High-protein ones include chicken and egg parathas sound scrumptious too, don't they? And while the list goes on, we’ve got a unique paratha recipe right here, just in case you are a fan of eggs.

A mouth-watering mix of refined flour, egg, sugar and salt cooked with multiple layers over it, Sulemani paratha is a unique version of your regular egg paratha with a bit of twist and turns.

How To Make Sulemani Paratha

The recipe is quick and super easy. All you need to do is add all-purpose flour, milk, oil, baking powder, sugar, salt and egg. Make a dough of these ingredients and let it rest for about 20 minutes. Make sure you cover it. The technique of Sulemani paratha lies in the art of rolling of it. It needs to be layered, for which one needs to fold and roll like a coil before you flatten and roast it over a tawa. 

Sulemani Paratha Recipe 


1 ½ cup all-purpose flour 

1 tbsp ghee 

1/2 tbsp refined oil 

1/2 cup milk 

1tbsp beaten egg 

1/4 tsp baking powder 

1 tsp sugar 

1/2 tsp salt 

1/2 cup water 

2 tbsp flour


1. To make the dough, mix baking powder with all-purpose flour and sieve it. 

2. Now add rest of the ingredients to the sieved flour and mix well till crumbly. Make it into a tight and smooth dough. Cover the dough and let it rest for 20 minutes in fridge.

3. Divide dough into equal balls. Roll out and smear 1/2 tsp ghee and sprinkle flour on it.

4. Roll the paratha into pleats to make layers. Flatten the elongated roll and then roll it up like a coil and tug the end inside the coil.

5. Heat a non-stick pan and roast paratha on low flame over a teaspoon of oil. Press the paratha lightly till layers are seen. Roast from both the sides. Serve hot.