Egg Paratha is a delicious, filling meal as it combines the soft, flaky layers of paratha with the flavour of an egg filling. This egg paratha is quick and easy and great for breakfast, lunch, or even light dinner, and so all you can do is twist things around in your ordinary parathas with a savoury spiced mixture of eggs. To make this Egg Paratha recipe, start with a simple dough of whole wheat flour, water, and a pinch of salt. Then, allowing the dough to rest for some time, roll out thin circles to shape the parathas. Meanwhile, whisk together eggs with finely chopped onions, green chilies, coriander leaves, and spices like red chili powder and garam masala to prepare the egg filling. Roll out your dough, half cook one side of paratha on a hot tawa or pan, flip, and then spread the egg mixture on the cooked side. Fold the paratha to close the filling, and cook till golden brown on both sides. So, your egg is cooked, and the spice's flavour is infused into the egg. As if this egg paratha recipe isn't scrumptious enough, it also does great in terms of balance because it is crispy outside and savoury egg inside. Serve hot with yoghurt, chutney, or pickles for a satisfactory dish full of flavour. Whether you want to be quick in the kitchen or are looking for something more fulfilling, you're bound to love this egg paratha.

• 2 eggs
• 200 gms atta
• Coriander
• 1 onion
• 1/2 tsp garam masala
• 1 green chilli
• 1/2 tsp red chilli powder
• Salt

• Take the same bowl. Beat those two eggs together.
• Add chopped onion, green chilli, chopped coriander leaves, red chilli powder, garam masala, and salt to that.
• Mix everything well until a smooth seasoned egg mixture is achieved. The onions, chillies, and spices sprinkle a flavour load to every bit of this paratha.
• Mix it and set it aside.
• Add 200g of whole wheat flour and pinch salt to another bowl. Pour water, and knead it well with your hands or the spoon until it becomes smooth and pliable.
• The dough will come together and slowly add water just until it is the right consistency.
• Knead for about five minutes until it's smooth and elastic. Let it rest for 10 minutes covered with a damp cloth.
• This resting of dough makes the parathas soft and easy to roll.
• Divide the dough into four equal portions and roll out each portion into a small, smooth ball.
• Flour your working surface and roll the pin lightly.
• Take one dough ball, and roll it out until extremely thin and in the form of a circle with a diameter of 15 cm.
• If it sticks to the rolling pin or the surface, just dust it a little more with some flour.
• Place a tawa or a non-stick pan on medium fire. Once hot, place the rolled-out dough on the tawa.
• Let it cook for about 30 seconds until small bubbles may appear from the bottom, signaling it's lightly cooked.
• Flip the paratha so that the partially cooked side is facing upwards. Now place 1/4 of the egg mixture on that side of the cooked paratha. Place this egg mixture on the surface with the back of a spoon or a spatula to make it spreadable, thus ensuring that every bite of the paratha has its flavourful filling inside.
• Let spread the egg mixture evenly, both edges turned towards the centre to give the paratha a square-like shape so that the other part of the paratha could suck the egg mixture inside while finishing cooking.
• Drizzle a little oil or ghee around the edges of the paratha and gently press down with the spatula to cook evenly.
• Turn the paratha to cook the second side till golden brown and crispy on both sides.
• The egg mixture inside should have been cooked through. For each paratha, it requires approximately 2-3 minutes.
• Repeat the same procedure with the remaining dough balls and the egg mixture.
• Roll each dough ball to make it into a flat disc, cook one side of the patty on the tawa, add the egg mixture, fold, and let cook till it is golden brown.
• Parathas are best enjoyed hot and fresh, straight from the pan. Serve them with yoghurt or pickle or chutney with a dollop of fresh yoghurt adding creamy contrast to the spicy egg filling and offering pickles as tangy bursts of flavour.
• It might also get nicely paired with a mint or coriander chutney for that extra layer of taste.
• Fresh onions, chillies, and coriander make a huge difference in the flavour of paratha.
• Use pressure on the paratha while cooking so that the egg filling is evenly cooked inside.
• If you have a low tolerance for heat, you may reduce the amount of green chilli or omit it altogether.
• Recipe of Egg paratha is a quick, nutritious, and delicious meal that combines the heartiness of whole wheat flatbread with the richness of spiced eggs.
• This dish is versatile and satisfying, perfect for busy mornings or a light dinner. Try it with your favourite sides, and enjoy the burst of flavours with every bite!