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🇮🇳 Indian

Egg Paratha

🇮🇳 Indian

A stuffed griddle bread from the north Indian breakfast canon — crisp in places, pillowy in others, with a savoury egg heart. About 45 minutes from fridge to table.

Prep 25 min Cook 20 min Serves 2 Easy

Ingredients

  • Salt1 tsp
  • Ghee4 tbsp
  • Eggs2
  • Wheat Flour2 cups + extra for rolling

Optional extras

  • Yogurtto serve
  • Green Chili1, finely chopped
  • Fresh Cilantro2 tbsp

Instructions

  1. 1

    Knead the flour with salt and just enough water into a soft dough; rest 20 minutes under a damp cloth.

  2. 2

    Mix the egg filling with salt, green chili and cilantro.

  3. 3

    Roll a ball of dough into a small disc, cup the filling inside, seal, and roll out gently — flour lightly so nothing bursts.

  4. 4

    Roast on a hot tawa until freckled, flip, then brush with ghee and cook until golden spots bloom on both sides.

  5. 5

    Stack them in a cloth to stay soft; serve with cold yogurt or pickle.

Chef's tip

Softer the dough, softer the paratha — go past comfortable.

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Video: Soft Egg Paratha Recipe | Healthy Breakfast | Street Style Egg Paratha Recipe | Anda Paratha Recipe · on YouTube