Last Updated on 2 months by Neha Deshmukh

Egg Paratha Recipe – Flaky Wheat Paratha with Spicy Egg Filling

Introduction

Okay, let’s be real – is there anything more comforting than a warm, flaky paratha for breakfast? Especially when it’s stuffed with a deliciously spiced egg filling! I remember the first time I made these; it was a weekend, and I was craving something a little extra special. This Egg Paratha recipe quickly became a family favorite, and I’m so excited to share it with you. It’s easier than you think, and the result is so worth it. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Egg Paratha isn’t just delicious; it’s a complete package. It’s quick to put together (perfect for busy mornings!), incredibly satisfying, and packed with protein. Plus, the combination of the soft, layered paratha and the spicy egg filling is just… chef’s kiss. It’s a fantastic way to start your day or enjoy a hearty brunch.

Ingredients

Here’s what you’ll need to make these amazing Egg Parathas:

• 1 cup wheat flour (atta) – about 150g
• As needed warm water – approximately ½ cup (120ml)
• 2 tablespoons oil – any neutral oil like sunflower or canola
• 2 eggs
• 3-4 tablespoons onion, finely chopped
• 1 green chili, chopped (adjust to your spice preference!)
• ½ teaspoon black pepper
• Pinch of turmeric powder
• ½ teaspoon sea salt (or to taste)
• 1 tablespoon coriander leaves, chopped
• 2-3 tablespoons grated carrots or bell peppers (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Wheat Flour (Atta) – Types and Uses

We’re using whole wheat flour, known as atta, here. It’s the traditional choice for parathas, giving them a lovely texture and flavour. You can find different types of atta – fine, coarse, or a blend. I prefer a medium-fine atta for this recipe.

Oil – Choosing the Right Oil for Paratha

Any neutral-flavored oil works well for both the dough and cooking. Sunflower, canola, or vegetable oil are all great options. Some people even like to use a little ghee (clarified butter) for extra flavour – totally up to you!

Spices – The Significance of Turmeric and Black Pepper in Indian Cuisine

Turmeric isn’t just for colour! It has amazing anti-inflammatory properties and adds a subtle earthy flavour. Black pepper isn’t just about heat; it helps your body absorb the turmeric better. It’s a classic Indian spice pairing.

Regional Variations in Paratha Making

Parathas are incredibly versatile! Across India, you’ll find countless variations. Some regions stuff them with potatoes (aloo paratha), others with cauliflower (gobi paratha), and some even with sweet fillings like sugar and coconut. This egg version is a popular choice in many households, offering a protein-packed twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the wheat flour and a pinch of salt. Slowly add warm water, a little at a time, mixing until a soft dough forms.
2. Knead in 2 tablespoons of oil until the dough is smooth and elastic. This takes about 5-7 minutes.
3. Cover the dough and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas softer.
4. While the dough rests, prepare the egg filling. In a bowl, mix half the chopped onions, green chili, coriander, salt, turmeric, pepper, and optional veggies. Crack in the eggs and whisk everything together until it’s nice and frothy.
5. Divide the dough into two equal balls. Roll each ball into a 6-inch (15cm) circle.
6. Brush each circle with a little oil. Fold it in half to form a semi-circle, then fold it again into a triangle.
7. Gently roll the triangle to retain the layers. Don’t press too hard, or you’ll lose the flakiness!
8. Heat a griddle or flat pan over medium heat. Place a rolled paratha on the hot griddle.
9. Cook for a minute or two until bubbles start to form. Flip the paratha and cook the other side.
10. Press gently around the edges with a spatula until golden brown spots appear. Set aside.
11. Heat a little oil on the griddle. Pour the egg mixture onto the griddle and cook until it’s mostly set but still slightly runny on top.
12. Carefully place a paratha over the egg, pressing gently.
13. Flip the paratha and egg over and cook until the egg is fully cooked. Repeat for the second paratha.
14. Serve hot with your favourite chutney or yogurt!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Egg Paratha:

Kneading the Perfect Dough

Don’t skimp on the kneading! A well-kneaded dough is key to soft parathas. If the dough feels too sticky, add a little more flour. If it’s too dry, add a tiny bit of water.

Achieving Flaky Layers in Your Paratha

The folding and rolling technique is crucial for creating those beautiful layers. Be gentle when rolling after folding – you want to preserve the layers, not flatten them out.

Cooking the Egg Filling to Perfection

Don’t overcook the egg! You want it to be set enough to hold its shape but still slightly moist. This will keep the paratha soft and flavourful.

Variations

Want to switch things up? Here are a few ideas:

Vegan Egg Paratha (Using Tofu Scramble)

For a vegan version, replace the eggs with a tofu scramble. Crumble firm tofu and sauté it with the same spices and veggies.

Gluten-Free Egg Paratha (Using Gluten-Free Flour Blend)

Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water to get the right consistency. My friend, who’s gluten-free, loves using a blend with rice flour and tapioca starch.

Spice Level – Adjusting the Heat

Feel free to adjust the amount of green chili to your liking. If you like it mild, remove the seeds from the chili. If you like it fiery, add an extra chili!

Festival Adaptations (Breakfast/Brunch Options)

These are fantastic for festive breakfasts or a weekend brunch. Serve them with a side of aloo sabzi (potato curry) and a dollop of yogurt for a complete meal.

Serving Suggestions

Egg Parathas are delicious on their own, but they’re even better with:

• A side of mint-coriander chutney
• Plain yogurt or raita
• A cup of masala chai

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until warmed through. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best way to prevent the paratha from becoming hard?

Don’t overcook them! And make sure you brush them with oil during the rolling process.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

What vegetables can I add to the egg filling?

Get creative! Finely chopped spinach, mushrooms, or bell peppers all work well.

Is it possible to cook the egg filling separately before assembling the paratha?

Yes, you can! But I find it easier to cook it directly on the griddle with the paratha.

How can I achieve a golden brown color on the paratha without burning it?

Keep the heat at medium and press gently around the edges with a spatula. Patience is key!