Home / Recipes / Delhi Street Style Double Egg Paratha

Photo of Delhi Street Style Double Egg Paratha by Tikuli Dogra at BetterButter
2128
2
4.5(2)
0

Delhi Street Style Double Egg Paratha

May-19-2017
Tikuli Dogra
10 minutes
Prep Time
15 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Delhi Street Style Double Egg Paratha RECIPE

Egg Parathas or Anda Parathas remind me of college days and mid night hunger pangs that took us to roadside paratha stalls. The stalls diligently made these crisp, flaky, parathas packed with the goodness of eggs and spices and serve with pickle and onion rings and a dollop of butter. There can be no other soul satisfying meal than this in under 20 minutes.

Recipe Tags

  • Medium
  • Everyday
  • North Indian
  • Pan fry
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Whole wheat flour - 1 cup
  2. Eggs – 4
  3. Chopped coriander greens – 4 tablespoons
  4. Onion – 1/2 cup chopped fine
  5. Green chili finely chopped - 1 tablespoon
  6. Salt and ground black pepper – to taste
  7. Red chili powder – to taste
  8. Water – To kneed the dough
  9. Oil / Ghee – for cooking paratha

Instructions

  1. In a bowl take wheat flour, add salt to it.
  2. Add little water at a time to kneed it into a soft dough.
  3. Cover it with a moist muslin cloth and let it rest for 10 minutes. Soft dough will yield soft parathas.
  4. After 10 minutes kneed the dough again.
  5. In another bowl break two eggs and add half of coriander leaves, green chili, chopped onion and other spices.
  6. Beat the eggs well and keep aside.
  7. Take some dough and roll it into a smooth ball.
  8. Dust the ball in dry flour and roll it into a disc. Now apply some oil/ ghee and sprinkle some dry flour then fold it in half circle, apply some more ghee/oil, sprinkle flour and fold again to make a triangle.
  9. The dry flour will keep the layers separate.
  10. Heat a frying pan or tawa, flat griddle on medium heat and cook the paratha till one side gets brown spots, flip and cook the other side similarly.
  11. When you see the edges becoming crisp and the paratha splits into layers gently lift the top layer or make a incision with a sharp knife to pour the egg mixture between the two layers.
  12. Tilt the paratha a little so the mixture gets evenly distributed.
  13. Gently press it with the spatula to ensure the egg cooks well inside. Do it on both sides. You can keep the flame low and cook covered for a minute too.
  14. Once done remove it in a serving plate and serve with pickle or chutney.
  15. Sprinkle some chaat masala for that street style taste.
  16. Repeat the procedure with other egg parathas.
  17. Have it with a nice cup of hot street style chai.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
sheeza hassan
Jul-13-2017
sheeza hassan   Jul-13-2017

This recipè in hind

Sheetal Sharma
Jun-01-2017
Sheetal Sharma   Jun-01-2017

Definitely going to try it out!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE