Pakistani
Egg paratha
Flaky whole-wheat paratha folded around a spiced omelette.
- 25minutes
- 4servings
- 430kcal each
- 16gprotein
Ingredients
For 4 servings.
- Whole wheat flour 300 g
- Eggs 4
- Onions 1
- Green chilies 2
- Ghee 3 tbsp
- Fresh coriander ¼ bunch
What you will need
Tawa or flat non-stick pan, Rolling pin, Mixing bowl for dough, Fork and small bowl for eggs, Flat spatula
Method
-
1
Make the dough 15 min
Mix the atta with a pinch of salt. Add water little by little and knead for 5 minutes. Cover and rest.
Ready when: The dough is soft and smooth and does not stick to your hands.
-
2
Prepare the egg mix 5 min
Chop the onion, green chilies and coriander very finely. Whisk the eggs with them and a pinch of salt.
Ready when: Eggs are frothy and the onion is evenly mixed.
-
3
Roll the paratha 3 min
Divide the dough into 4 balls. Roll one into a thin circle, brush with ghee, fold into a square (fold 2 sides in, then the other 2) and roll it out again.
Ready when: A square paratha about as thick as a coin.
-
4
Cook the first side 3 min
Heat the tawa on medium. Cook the paratha 1 minute, flip, add 1 teaspoon ghee and cook until golden spots appear.
Ready when: Golden-brown spots on the bottom.
-
5
Add the egg 3 min
Pour about a quarter of the egg mix over the top of the paratha and spread it with the spatula. Flip carefully so the egg side touches the tawa. Press gently.
Ready when: The egg is set and no longer runny.
-
6
Crisp and serve 4 min
Add a little more ghee around the edges and cook both sides once more until crisp. Repeat with the other parathas and serve hot with chai or yogurt.
Ready when: Both sides are crisp and golden.
Cook Egg paratha from what you already have.
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