Egg Paratha Recipe – Flaky Whole Wheat Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Egg Paratha Recipe – Flaky Whole Wheat Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a good breakfast is non-negotiable, right? I mean, it really sets the tone for the day. This Egg Paratha recipe is my go-to when I want something satisfying, flavorful, and relatively quick. It’s a total comfort food, and honestly, the flaky layers are just so good. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another paratha recipe. It’s a delightful combination of a flaky, whole wheat flatbread stuffed with a flavorful egg mixture. It’s perfect for a weekend brunch, a quick weekday breakfast, or even a light dinner. Plus, it’s surprisingly versatile – you can adjust the spice levels to your liking, and I’ll share some fun variations later on! It’s a guaranteed crowd-pleaser, and it always reminds me of cozy mornings with my family.

Ingredients

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

• 1.5 cup whole wheat flour (approx. 195g)
• Pinch of salt
• 1 tbsp oil (approx. 15ml)
• 3 eggs
• 0.25 cup chopped onions (approx. 30g)
• 1 green chilli, chopped (adjust to your spice preference!)
• 0.5 tsp salt (approx. 2.5g)
• 1 tsp red chilli powder (approx. 5g)
• 2 tbsp chopped coriander leaves (approx. 10g)
• 2 tbsp ghee (approx. 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Whole Wheat Flour: I always use whole wheat flour (atta) for that lovely nutty flavor and extra fiber. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Ghee: Ghee is traditional and adds a beautiful richness and flakiness. But if you don’t have it, you can substitute with butter or vegetable oil – though the flavor won’t be quite the same.
• Regional Variations in Spice Levels: Don’t be shy with the green chilli and red chilli powder! Spice levels vary hugely across India. My family loves a good kick, so I tend to add a little extra. Feel free to adjust to your own taste. Some people even add a pinch of turmeric for color and flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the dough. In a large bowl, combine the whole wheat flour and a pinch of salt. Add the oil and slowly pour in warm water, mixing until a smooth, pliable dough forms. Knead for about 5-7 minutes until it’s nice and elastic.
2. Divide the dough into 5 equal balls.
3. Now, roll each ball into a square, about 6-8 inches in size.
4. Brush each square generously with ghee. Fold it like a letter – first one side, then the other. Re-roll into a square again. This creates those lovely layers!
5. While you’re working with the dough, let’s prep the egg filling. In a bowl, whisk together the eggs, chopped onions, green chilli, salt, red chilli powder, and coriander leaves.
6. Heat a hot tawa (flat griddle) over medium heat. Cook each paratha for about a minute or two on each side, until lightly browned.
7. Make a small slit in the paratha and carefully pour about 1/4th of the egg mixture inside.
8. Cook on low heat until the eggs are set, flipping occasionally to ensure both sides are crispy. This usually takes about 3-5 minutes.
9. Serve hot!

Expert Tips

A few things I’ve learned over the years…

• Don’t overfill the paratha with the egg mixture, or it will leak out.
• Keep the heat on the lower side when cooking the egg filling to prevent burning.
• A well-heated tawa is key to getting those beautiful golden-brown spots.
• If the paratha starts to puff up too much, gently press it down with a spatula.

Variations

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

• Vegan Adaptation: Substitute the ghee with vegan butter or oil, and use a plant-based egg replacement for the filling.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour and tapioca starch.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the egg mixture. Feel free to experiment!
• Festival Adaptations: During Holi, I sometimes add a little besan (gram flour) to the egg mixture for a richer flavor. These are also fantastic for a weekend breakfast brunch with friends.

Serving Suggestions

Egg Paratha is delicious on its own, but it’s even better with…

• A cup of masala chai (of course!)
• A side of yogurt or raita
• A tangy pickle (mango pickle is my favorite)
• A simple tomato chutney

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave. They won’t be quite as crispy, but still tasty!

FAQs

Let’s answer some common questions:

• Is this paratha healthier than other breakfast options? Absolutely! Whole wheat flour provides fiber, and eggs are a great source of protein. It’s a much more balanced breakfast than sugary cereals or pastries.
• Can I make the dough ahead of time? Yes! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is the best way to prevent the paratha from becoming soggy? Don’t overfill it with the egg mixture, and cook it on medium-low heat until the eggs are fully set.
• Can I use a different type of oil instead of ghee? You can, but ghee really does add a unique flavor and flakiness. If you must substitute, use a neutral-flavored oil like vegetable or canola oil.
• What side dishes complement Egg Paratha perfectly? Yogurt, pickle, chutney, or even a simple salad – anything with a bit of tanginess to balance the richness of the paratha.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how it turns out!