Egg Paratha - Indian

Step 1: Prepare the Dough

In a large plate or bowl, take 1 cup of wheat flour. Add salt to taste. Gradually add water and knead to form a pliable dough. Add 1 tbsp of oil towards the end and knead again until the dough is soft and elastic. Cover and let it rest for about 15 minutes.

Step 2: Prepare the Egg Mixture

While the dough is resting, crack 2 eggs into a bowl. Add the chopped coriander leaves, tomatoes, green chilies, and onions. Season with salt. Whisk everything together vigorously until well combined and slightly frothy.

Step 3: Roll and Fold the Paratha

After the dough has rested, divide it into orange-sized balls. Take one ball, dust it with dry wheat flour, and roll it into a thin, large circle. Sprinkle some dry flour over the rolled dough, drizzle about 1 tsp of oil, and spread it evenly. Fold the dough in half to form a semi-circle, then fold it again to create a quarter-circle (triangle shape).

Step 4: Roll the Folded Paratha

Dust the folded triangular dough with more dry flour. Gently roll it out, maintaining the triangular shape, until it is thin and even. Be careful not to press too hard.

Step 5: Cook the Paratha

Heat a tawa or flat pan over medium heat. Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds on one side until small bubbles appear. Flip the paratha, add 1 tsp of oil on top, and cook the other side.

Step 6: Fill with Egg and Cook

As the paratha cooks, the layers will start to puff up and separate. Gently open the pocket with a knife or spatula. Pour a ladleful of the prepared egg mixture into the paratha pocket, spreading it inside. Some egg may spill out. Gently press the top layer down and let it cook on low flame.

Step 7: Finish Cooking

Tuck in any spilled egg that has cooked on the side. Add another teaspoon of oil on top, spread it, and flip the paratha. Cook until both sides are crisp and golden brown, and the egg inside is fully cooked. Press gently with a spatula to ensure even cooking.

Step 8: Serve

Once cooked, remove the egg paratha from the pan. Cut it into smaller, easy-to-eat pieces. Serve hot with tomato ketchup or your favorite chutney.

• Use leftover roti or paratha dough to save time.

• Add water to the dough gradually to avoid making it too sticky.

• Cook the paratha on a low to medium flame to ensure the egg inside cooks properly without burning the paratha.

• Ensure the oil and flour are spread evenly when layering the dough to create a good pocket.

• Add spices like carom seeds (ajwain), cumin seeds (jeera), or chili powder to the dough for extra flavor.

• Incorporate other vegetables like chopped spinach or mushrooms into the egg mixture.

• Add grated cheese to the egg filling for a richer taste.

• Give it an Italian twist by adding oregano and chili flakes to the egg mixture.