Egg Paratha – Indian Style

Step 1: Prepare the Dough

In a bowl, add 1 cup of whole wheat flour and 1/2 teaspoon of salt. Gradually add 1/4 to 1/3 cup of water, mixing until a rough dough forms. Knead the dough until it's soft and pliable. Add 1 tablespoon of vegetable oil and knead again until the dough is smooth and elastic. Let the dough rest for 15 minutes to allow the gluten to develop.

Step 2: Prepare the Egg Mixture

While the dough rests, crack 2 eggs into a bowl. Add 2 tablespoons of chopped coriander leaves, 1/4 cup of chopped tomatoes, 1-2 chopped green chilies, 1/4 cup of chopped onions, and 1/4 teaspoon of salt. Mix all ingredients thoroughly until well combined.

Step 3: Roll the Paratha

Divide the rested dough into 2-3 orange-sized balls. Take one dough ball, dip it lightly in dry whole wheat flour, and roll it out into a thin circle, about 1mm thick. Sprinkle a little dry flour over the rolled dough, then add 1 teaspoon of oil to the center and spread it evenly. Fold the circle in half, then fold it again into a quarter (triangle shape). Lightly dredge the folded dough in flour and roll it out again into a triangular paratha, ensuring even thickness.

Step 4: Cook the Paratha Base

Heat a tawa (griddle) over medium heat. Transfer the rolled paratha to the hot tawa. Cook for 30-40 seconds until small bubbles appear on the surface. Gently flip the paratha and cook for another 10 seconds on the other side. Add 1 teaspoon of oil to the top side and spread it evenly with a spatula. Flip the paratha again.

Step 5: Add the Egg Filling

Once the paratha is lightly cooked and a pocket has formed between the layers, gently open the pocket with a spatula or tongs. Pour about 2 tablespoons (one ladle) of the prepared egg mixture into the pocket, pushing it gently inside. Rest the paratha back on the tawa and cook on a low flame until the egg begins to puff up and cook. Push any leaked egg back into the pocket. Once the egg mixture's color changes and becomes lighter, add another 1 teaspoon of oil to the outside of the paratha and spread it.

Step 6: Finish Cooking and Serve

Flip the paratha one last time and cook until it's nice, crisp, and golden brown on both sides, and the egg is fully cooked inside. Transfer the egg paratha to a plate. Cut it into smaller triangles. Serve hot with tomato ketchup or your preferred chutney.

• Add water gradually to the flour to achieve a pliable dough.

• Add oil to the dough towards the end of kneading to make it elastic, not crumbly.

• When cooking the egg paratha, maintain a low flame to allow the egg to puff up and cook thoroughly without burning.

• Do not press the paratha too hard while cooking the egg filling to prevent the egg from leaking out excessively.

• Flavor the dough with carom seeds (ajwain), cumin seeds (jeera), chili powder, or coriander powder/seeds.

• Personalize the egg mixture with chopped spinach, mushrooms, cheese, chili sauce, oregano, or chili flakes.

• Roll the paratha into a round shape instead of a triangle.