Egg Paratha
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Put your leftover rotis or tortillas to good use and make about two delicious and filling egg parathas in less than 10 minutes.
Have you ever eaten a paratha?
I am talking about the flaky unleavened Indian bread made from whole wheat. Sometimes stuffed and at times layered parathas are both a visual and gastronomical treat when paired with a glass of lassi (buttermilk), some green chutney, and raita.
Parathas fill you up quickly and keep you satiated for a long time – that’s why serving them for breakfast or brunch makes complete sense.
How to make egg paratha
Now, let’s chat about egg paratha – the traditional way of making it involves layering as well as stuffing. The process looks something like this –
- Prepare the egg mixture by beating eggs with salt, onions, finely chopped cilantro, and green chilies.
- Make the dough using whole wheat flour, salt, and water as needed to make a soft, pliable dough. Set aside for 20 minutes.
- Roll out the paratha –
- Divide dough into equal portions and roll into balls.
- Flatten the ball and cover both sides with flour.
- Roll into a circular disc about 4 inches in diameter. Smear it with ghee or oil. Fold it in half, apply oil, and then fold it again to make it into a triangle.
- Roll it again to make a triangularly shaped paratha.
- Cook the paratha for about 1-2 minutes on each side.
- Stuff the paratha and cook again –
- Make a 3-inch slit along the folds of the paratha and pour in about 1/4 cup of the egg mixture. Tilt the paratha so that the egg mixture is evenly distributed inside the paratha.
- Press the slit end with a spatula to seal the edges.
- Let it cook for a minute or two before flipping it on its side to continue the cooking process.
- Smear oil/ ghee and let it cook for a minute or two before taking the paratha off the pan.
Phew! I know what you are thinking – While making parathas do feel like a labor of love, it is probably a dish reserved for making on the weekends. Not really! Enter leftover rotis or tortillas, and now you can make and eat egg parathas in less than 20 minutes!
To make this easy-peasy version of egg paratha, here’s all you need to do
- Cook tortillas till brown spots appear on both sides and are cooked through. Set aside. Skip this step if using leftover rotis.
- Prepare the egg mixture by beating eggs with salt, chopped onions, chopped tomatoes, finely chopped cilantro, and green chilies.
- Add a tablespoon of oil to a non-stick pan kept over medium heat. Pour the egg mixture into a pan. When the eggs are partially cooked on the top, place the tortilla or roti over it. Let it cook for a couple of minutes before carefully flipping both the tortilla/roti along with the omelet. Cook the other side for a couple of minutes. Take off the heat.
- Serve hot, either rolled up like a burrito or cut into four equal portions.
Doesn’t that sound easy and doable on a weekday morning? Do I hear a yes? 🙂
Before we dive into the ingredient list and instructions, let’s spend a minute talking about the one ingredient that this entire recipe hinges upon – eggs!
For a family who goes through a lot of eggs in a week, we not only want great-tasting eggs but also are very conscious of where the eggs come from. The eggs have to be organic and Free Range – that’s non-negotiable. Before I share the reason behind it, let me explain what they mean-
- Organic – means the hens are fed an organic diet free of pesticides and antibiotics. The birds are also kept cage-free and are required to have outdoor access.
- Free Range – Hens are able to roam outside with unlimited access to food and water.
That’s why you should choose organic, free-range eggs.
Other popular Indian flatbread recipes to try
For more paratha recipes, check out – 15+ of the Best Paratha (Indian flatbread) Recipes.
Egg paratha recipe
Ingredients
- 5 medium-sized Happy Eggs well beaten
- 2 whole wheat tortillas or rotis
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 green chilies finely chopped
- ½ cup finely chopped onions
- ½ cup finely chopped tomatoes
- ¼ cup finely chopped cilantro / coriander leaves for garnishing
Instructions
- Cook tortillas till brown spots appear on both sides and are cooked through. Set aside. Skip this step if using leftover rotis.
- Prepare the egg mixture by beating Happy Eggs with salt, onions, finely chopped cilantro, and green chilies.
- Add a tablespoon of oil in a non-stick pan kept over medium heat. Pour the egg mixture into a pan. When the eggs are partially cooked on the top, place the tortilla or roti over it. Let it cook for a couple of minutes before carefully flipping both the tortilla/roti along with omelette. Cook the other side for a couple of minutes. Take off heat.
- Serve hot it either rolled up like a burrito or cut into four equal portions.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
