Egg Paratha Recipe
Ingredients
For the Dough
1) 2 cups all-purpose flour (maida)
2) ½ teaspoon salt
3) 1 tablespoon oil
4) Lukewarm water
For the Egg Mixture
5) 5 raw eggs
6) 1 medium-sized onion, finely chopped
7) 1 medium-sized tomato, finely chopped
8) 2-3 green chilies, chopped
9) Handful of fresh coriander leaves, chopped
10) ½ teaspoon salt
11) 1 teaspoon chili flakes
12) ½ teaspoon black pepper powder
For Layering the Paratha
13) Oil or ghee
14) Dry flour
15) nigella seeds or black sesame seeds (optional)
For Cooking
16) Oil or ghee
Let’s Start Recipe
Today, we are going to make a **delicious, crispy, and tasty Egg Paratha** recipe. It’s perfect for **breakfast** or **kids’ lunch boxes**. This is a super **easy** recipe and as easy as it is to make, it’s even more fun to eat! You can serve it with **mayonnaise**, **green chutney**, or **tomato ketchup**. Let’s get started with the recipe!
Step 1: Preparing the Dough
First, in a bowl, add **2 cups of all-purpose flour (maida)**. If you prefer, you can also use **whole wheat flour** instead of maida. Add **½ teaspoon salt** (adjust to taste) and **1 tablespoon oil**. If you prefer, you can use **ghee** instead of oil. Mix the oil with the flour until it’s well combined. This will help make the parathas **extra crispy**.
Gradually add **lukewarm water** to the flour, a little at a time, and knead into a soft dough. The water should be at **room temperature**, not too hot or too cold. Knead the dough for **2-3 minutes** until it’s smooth and soft. Once done, coat the dough with a little **oil** to prevent it from drying out. Cover the dough and let it rest for **10-15 minutes** so it can set properly.
Step 2: Dividing and Shaping the Dough
After **15 minutes**, the dough should be soft and ready. Take the dough out of the bowl and transfer it to a work surface. Sprinkle a little **dry flour** on the surface so the dough doesn’t stick.
Now, divide the dough into **6 equal portions** (for medium-sized parathas). If you want larger parathas, divide it into fewer portions. Roll each portion into a smooth ball.
Step 3: Rolling the Paratha
Take one dough ball, dust it with a little flour, and roll it out into a **thin disc**. The shape doesn’t matter as much, just make sure to roll it as thin as possible because we’ll be folding it later into a **square shape**.Once the dough is rolled out, spread a thin layer of **oil** (or ghee) on top. Sprinkle a little **dry flour** and fold the dough into a **square shape**.
Use a **sharp knife** to make cuts on the rolled-out dough as shown in the video. Then fold the dough over to create layers. This method will give us **crispy, flaky layers** in the paratha.
Step 4: Shaping the Paratha
After folding, you’ll get a square shape. Now roll the dough out again, but don’t press too hard, just make sure it’s an even **thick paratha**. Roll it evenly, making sure the shape doesn’t get ruined. The paratha should be neither too thick nor too thin.
Step 5: Cooking the Paratha
Heat a **cast-iron tawa (griddle)** on medium heat. Once it’s hot, place the rolled-out paratha on the tawa. Let it cook until the top layer becomes dry. Flip the paratha and cook the other side, too, on medium heat. The goal is to cook the paratha evenly, especially since we’ve made multiple layers.
Don’t dip the raw paratha into the egg mixture before frying, or the layers will remain uncooked. So, cook the paratha first until it’s partially cooked and golden on both sides.
Step 6: Preparing the Egg Mixture
While the paratha is cooking, let’s prepare the egg mixture.
Take **5 raw eggs** in a bowl.* Add **1 medium-sized onion**, **1 medium-sized tomato**, **2-3 green chilies**, and **a handful of fresh coriander leaves**.
Finely chop the onion and tomato, and add them to the eggs.
Add **½ teaspoon salt** (adjust to taste), **1 teaspoon chili flakes**, and **½ teaspoon black pepper powder**.
If you have **bell peppers** (capsicum), you can also add them for extra flavor.
Mix everything together thoroughly.
Step 7: Dipping and Frying the Paratha
Once the paratha is cooked on both sides, dip it into the egg mixture. Coat it thoroughly on both sides, ensuring the egg mixture is absorbed into the paratha. Place the coated paratha back on the tawa and drizzle a little **oil** or **ghee** on top to avoid the egg sticking.
Fry the paratha on **low heat** to ensure that the egg is cooked thoroughly without burning. Since eggs cook quickly, it only takes **1-2 minutes** to fry each side of the paratha. Press down gently with a spatula to make sure it cooks evenly.
Step 8: Serving
Once the paratha is golden and crispy on both sides, remove it from the tawa and serve it hot. You can enjoy this crispy **egg paratha** with **green chutney**, **raita**, or **tomato ketchup**. It’s perfect for a **quick breakfast**, or you can pack it in **lunch boxes** for kids.
Thank You..♥️