Crispy Egg Paratha Recipe
Ingredients
1) 3 cups all-purpose flour
2) ½ teaspoon salt
3) Lukewarm water
4) Oil (for greasing the dough)
For the egg mixture
5) 5 eggs
6) ½ teaspoon salt
7) 1 teaspoon crushed red chili powder
8) 1 teaspoon black pepper powder
9) 2-3 green chilies, chopped
10) Fresh coriander leaves, chopped
For layering and cooking
11) Desi ghee (for layering)
12) Dry flour (for dusting)
13) Kalonji or black sesame seeds (optional)
14) Oil (for cooking)
Let’s Start Recipe
Today, we are going to make a **delicious, crispy, and layered Egg Paratha**. This recipe is perfect for **breakfast**, **lunch boxes**, or even as an **evening snack**. It’s incredibly **tasty**, and the paratha comes out **crispy and flaky**, just like the ones served in hotels and restaurants. You can serve it with **raita** or **green chutney** for added flavor. Let’s start making this paratha!
Step 1: Preparing the Dough
To make the paratha, start by taking **3 cups (500 grams) of all-purpose flour (maida)** in a large plate. If you prefer, you can also use **whole wheat flour** instead of maida. Add **½ teaspoon salt** (or adjust to taste). Gradually add **lukewarm water** and knead it into a smooth dough.
Make sure the water is slightly warm, not hot. Add water **little by little** to avoid making the dough too soft. Knead the dough for **4-5 minutes** until it’s smooth and elastic.
Once the dough is ready, coat it with a little bit of **oil** so that the top layer doesn’t dry out. Cover it and let it rest for **15-20 minutes**. This will allow the dough to set properly.
Step 2: Shaping the Dough Balls
After **15 minutes**, the dough will have become soft and ready to shape. Divide the dough into equal-sized **balls**. From **500 grams of flour**, you can make about **5 medium-sized parathas**. If you want to make smaller parathas, you can make **6-7 balls**.
Roll each ball into a smooth, round shape, ensuring it’s soft and easy to roll out.
Step 3: Rolling the Paratha
Let the dough balls rest for **5-10 minutes**. After that, take one ball and flatten it slightly with your hands. Dust it with a little dry flour and roll it out as thin as possible into a flat, round shape. Don’t worry too much about the shape—just make sure it’s as thin as you can get it.
Step 4: Adding Ghee and Layering
Now, apply **melted ghee** (preferably **desi ghee**) on top of the rolled-out paratha. **Avoid using oil** as ghee gives it a crispier texture. Once the ghee is applied, sprinkle a little **dry flour** on top. This will help create layers in the paratha. You can also sprinkle a little **kalonji (nigella seeds)** or **black sesame seeds** for extra flavor.
Next, fold the paratha from one side to form a roll. Press it down lightly, and then apply **ghee** again, along with a little **dry flour**. Fold it again in the same way, pressing lightly and stretching the edges. This will create a layered, flaky paratha.
Step 5: Resting the Paratha Balls
Let the folded dough rest for **10-15 minutes**. This helps in achieving crispy, flaky layers.
Step 6: Preparing the Egg Mixture
While the dough is resting, prepare the egg mixture.
1) Take **5 eggs** in a bowl.
2) Add **½ teaspoon salt** (adjust to taste).
3) Add **1 teaspoon crushed red chili powder** and
4) 1 teaspoon black pepper powder**.
5) Add **2-3 chopped green chilies** (adjust according to your spice level).
6) Add a handful of freshly chopped **coriander leaves**.
Whisk the mixture well and set it aside.
Step 7: Rolling and Cooking the Paratha
After the resting time, take one dough ball and flatten it with your hands. Dust it lightly with dry flour and roll it out into a **slightly thick** paratha, not too thin. Don’t apply too much pressure while rolling.
Heat a **cast-iron tawa (griddle)** on medium heat. Once it’s hot, place the rolled paratha on the tawa. Let it cook on low to medium heat for a minute or two until it starts to dry out.
Flip the paratha and let it cook on the other side. Now, spread the **egg mixture** (2-3 tablespoons) evenly over the paratha. Keep the flame low to prevent burning the eggs. After spreading the egg, carefully flip the paratha again and cook on low heat.
Apply a little bit of **oil** (or ghee) on top of the egg and paratha while cooking. Gently press the paratha with a spatula to ensure it cooks evenly. You want the paratha to become **crispy** and **golden** on both sides.
Step 8: Serving
Once the paratha is cooked well on both sides and has a nice crispy texture, remove it from the tawa. Place it on a plate and repeat the process with the remaining dough balls.
Serve the **crispy, flaky egg paratha** hot with **green chutney**, **raita**, or **tomato ketchup** for kids. It’s a perfect dish for **breakfast**, **lunch boxes**, or as an evening snack.
Thank You…♥️