Stuffed Egg Paratha

Soumya Sreeraj
Soumya Sreeraj|
Last updated on Jan 11th
Egg Paratha is a famous street food in Delhi. It is easy to make,delicious and quite filling. Parathas can be served as a breakfast dish or brunch. Egg Paratha can be made in various ways. Here I have boiled the eggs and mashed them to go into the egg mixture. You can make a masala omlette and scramble instead to use in the mixture.
  • Prep Time10Minutes
  • Cooking Time30Minutes
  • Serves2people

Recipe Ingredients

  • Whole Wheat Flour 1 cup
  • Salt as required
  • Water as required
  • oil 2 tbsp
  • Eggs 2
  • Onion (finely chopped) 1/2 cup
  • Green Chillies (finely chopped) 2
  • Fennel Seeds 1 tsp
  • Asafoetida a pinch
  • Turmeric powder 1/2 tsp
  • Garam masala 1 tsp
  • Coriander Leaves (finely chopped) 2 tbsp

Recipe Preparation

  1. Boil the eggs and remove shell. Mash the eggs well.
  2. Heat oil in a pan. Splutter fennel seeds.
  3. Add onions and saute till they are soft.
  4. Add green chillies and mix. Now add turmeric powder, asafoetida, garam masala powder and coriander leaves.
  5. Now add egg mixture, salt and mix well.
  6. In a wide bowl, take whole wheat flour, add salt and mix well. Knead well adding little water at a time until a smooth non sticky dough is formed. Cover with a damp cloth and keep the dough aside for 15 minutes.
  7. Divide the dough into equal lemon sized balls. Take 2 balls and place on a dusted surface. Roll out each ball into small circles.
  8. Place 1 tbsp of stuffing in the centre of first paratha and place the second paratha on top. Close from all the sides and sprinkle little flour and roll into thick circles.
  9. Heat a tava on medium high heat and place the parathas. When small bubbles start appearing on the surface , drizzle some oil and gently press it with the spatula. Cook until golden brown.
  10. Flip over to the uncooked side. Repeat the same process. Make all the parathas in the same way.
  11. Remove from the tava.
  12. Serve with pickles and curd.
My Tip: You can use ghee for cooking parathas.