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Wednesday, November 11, 2015

Egg Parantha


I make this hearty breakfast for my daughter when she heads out to play, either in the summer sun or on snowy winter days. It is easy to make and at the same time tasty and very filling. An extra dollop of butter over it makes her extra happy.


  • 1 cup whole wheat flour (Atta)
  • 1 cup all purpose flour (Maida)
  • 5 egg
  • 4 tbsp. minced onion
  • 2tbsp. chopped cilantro
  • 2 tbsp. minced ginger
  • 2 tbsp. minced green chilies
  • Salt to taste
  • Refined oil for frying


In a mixing bowl mix two kinds of flour. Add salt to it and mix well. Now break one egg and add to it. Sprinkle 1 tbsp. chopped cilantro. Start kneading to make a soft dough. If required you can add water little at a time. Cover the dough and keep aside for half an hour.

Divide the dough into four equal sized balls. Now take dry flour on a rolling surface and roll out each dough ball into a disc of about 10” diameter.

Heat a skillet and transfer the disc on the skillet. Keep he heat mark on low.

Beat one egg with little salt and pour it over the disc. Gently spread the egg evenly all over the disc. Increase the heat mark to medium.  Sprinkle chopped cilantro, ginger, onion and green chilies over it. Now fold the paratha a shown in the picture. Brush oil on the top surface of the paratha and flip it over. Brush oil on the other surface too.

Cook on medium heat till you see brown spots all over the surface of the paratha.

Serve with ketchup or achar.

1 comment:

Moglai parota said...

Thank you for shearing this nice recipe.