Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Egg Parantha

Traditional 33. Egg Parantha recipe

🧺 Ingredients

• 240g whole wheat flour
• ½ tsp salt
• 1 tbsp oil
• 180ml water
• 2 eggs
• 1 medium onion (100g), finely chopped
• 1 green chilli, finely chopped
• 2 tbsp coriander leaves, chopped
• ¼ tsp garam masala
• Salt to taste
• 4 tbsp ghee (for cooking)

👩‍🍳 How to make Egg Parantha

1. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water until soft dough forms. Cover 10 mins.
2. Prepare filling (3 mins, room temp): Beat eggs, mix with onion, green chilli, coriander, garam masala, salt.
3. Divide dough (2 mins, room temp): Divide into 6 balls.
4. Flatten and fill (3 mins, room temp): Flatten one ball, pour egg filling in center (approximately 1-2 tbsp), seal edges by pulling dough over filling and pinching.
5. Roll carefully (2 mins, room temp): Gently roll sealed paratha to 5-inch disc (go slow, egg can break through dough).
6. Add ghee (1 min, medium-high heat): Brush ½ tbsp ghee on cooked side, press gently.
7. Second side (2 mins, medium-high heat): Cook second side until golden, flip once more, add ghee, cook until crispy.

Track the macros of Egg Parantha and 100s of Indian dishes with Nutri Macro India.