Egg Paratha


Feast your tase buds on this protein-packed paratha. A combination that can never go wrong, this will keep you fuelled through the day.

Time: 30 minutes


  • 2 cups of whole wheat flour
  • A pinch of salt
  • 1 Tbsp of oil
  • 2 eggs
  • 1/4 cup of chopped onions
  • 1 green chilli, chopped
  • 2 Tbsp of coriander leaves, chopped
  • 1/2 tsp of garam masala


  • In a mixing bowl, add flour, salt and oil, and knead the mixture into a smooth dough using 1 cup of water.
  • You can add in a little more water if the dough seems dry. Knead well. Divide the dough into 4 balls.
  • Roll out the dough ball evenly using a rolling pin, then fold it twice to form a triangle.
  • Roll it out again to make a triangular sheet. Repeat the process with the remaining dough.
  • In a bowl, whisk the eggs well along with onions, chilli, coriander leaves, garam masala and salt. Keep aside.
  • Place the rolled dough on a hot tawa, and let it cook for 1-2 minutes on both sides. Add a little oil on the surface
  • and let it cook for one more minute.
  • As the edges start to crisp, quickly make a slit using a sharp knife along the folds and pour in half the quantity
  • of egg.
  • Tilt the paratha a little so that the egg mix slides in. Then flip it over and repeat the process on the other side.
  • Drizzle some more oil on the paratha and press the surface gently using the back of your spoon.
  • Turn up the heat and continue cooking the paratha until it fluffs up and turns crisp brown.
  • Serve hot with a helping of desi ghee on top.