Egg Paratha Recipe - Makes 4

Egg Paratha Recipe

263 calories each


125g (4 1/2 oz) atta (wheat) flour
1/4 teaspoon (1ml) ground turmeric
1/2 teaspoon (2.5ml) carom (ajwain/ajowan) seeds
1/2 teaspoon (2.5ml) garam masala
1/4 teaspoon (1ml) salt
1 tablespoon (15ml) fresh coriander (cilantro) leaves, finely chopped
60ml (2 fl oz) warm water
3 medium eggs
2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) cumin seeds
3 fresh green chillies, finely chopped (remove and discard the seeds and membranes before chopping up the chillies if you want to keep the chilli heat down)
1 medium onion, peeled and finely chopped
2 teaspoons (10ml) vegetable oil, for frying the parathas


Sieve the flour into a large bowl
Sprinkle in the turmeric, carom seeds, garam masala, salt and fresh coriander (cilantro) and mix well
Add half of the warm water and knead the ingredients
Keep adding a little water at a time and kneading until you have a smooth and pliable dough (you may need a little more water or you may need less so adjust as required)
Knead for another 5 minutes then cover the dough and set aside for 20 minutes (continue with the recipe while the dough is resting)
Crack the eggs into a bowl, mix well and set aside
Heat the oil in a medium heavy-bottomed saucepan over a medium heat
Add the cumin seeds and green chillies and stir-fry until the cumin seeds start to pop (1-2 minutes)
Add the onion, mix well and saute until the onion is cooked and soft (6-10 minutes), turning often
Add the eggs, mix well, stir-fry for 3 minutes, remove from the heat and set aside to cool
Preheat the oven to 150C (300F) to keep the cooked parathas warm
Split the rested dough into 4 equal pieces and roll into balls, using your hands to shape the dough
Split the onion and egg mixture into 4 equal sizes
Take one of the dough balls and poke a hole/indentation in the dough with your fingers
Fill the hole with the onion and egg mixture and fold the dough over the hole to completely seal the onion and egg mixture
Repeat the dough-stuffing process with the other dough balls
Take one of the stuffed dough balls and roll into a thin round about 3mm (1/8 inch) thick (use a little flour for rolling, if needed, to stop the dough from sticking
Repeat the rolling process so you have 4 stuffed dough rounds
Heat a medium heavy-bottomed frying pan (or tawa) over a medium heat
Smear 1/4 teaspoon (1ml) vegetable oil on one side of a dough round, put the dough round into the heated frying pan (or tawa) with the oiled side down and fry until the underside of the paratha is lightly browned
Smear 1/4 teaspoon (1ml) of vegetable oil onto the top side of the paratha, flip the paratha over, fry until the second side of the paratha is lightly browned, remove the cooked paratha from the frying pan (or tawa) and put into the oven to keep warm (wrap the cooked paratha in kitchen foil to stop it from drying out)
Repeat the paratha cooking process until all of the paratha are cooked
Serve the egg parathas while still warm

Recipe submitted on 11 June 2016

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