Easy Egg Paratha

Egg parathas are a type of Indian flatbread made with eggs, atta or whole wheat flour, herbs, and spices. This is an easy breakfast or brunch food which can be served with curries and other side dishes.

For our parathas, we have used Aashirvaad Whole Wheat Flour, provided to us by one of our partners, Standard & Origin (S&O). Aashirvaad Whole Wheat Flour is a 100% pure stoned milled flour that is tasty and nutritious. It retains the right amount of moisture while kneading the dough, yielding soft and fluffy paratha and roti.

Serving size: 6-8 

Ingredients:

• 3 eggs (for the batter)
• 1 cup full cream milk
• 2/3 cup Aashirvaad Whole Wheat Flour (sifted)
• ¼ cup chopped coriander leaves
• 1 tbsp chopped green chillies
• 1 tsp chilli flakes
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp cumin powder
• 1 tsp oil
• 3 beaten eggs (1 tbsp for brushing over one side of the paratha)

Instructions:

1. To a large bowl, add 3 eggs and 1 cup of milk. Using a whisk, mix well to combine.
2. Then add in 2/3 cup Aashirvaad Whole Wheat Flour, ¼ cup chopped coriander leaves, 1 tbsp chopped green chillies, 1 tsp chilli flakes, ¾ tsp salt, ½ tsp ground black pepper and ½ tsp cumin powder. Continue whisking it all together until you get a smooth, wet batter.
3.  Add 1 tbsp oil to a small plate and dip a pastry brush in it. Spread the oil on a flat pan and heat it up to high heat.
4. Then, pour ¼ cup of the batter onto the pan and spread it into a thin, round shape using a spatula.
5. Let it cook for around 30 seconds, then flip the paratha. It should be lightly brown in colour by then.
6. Apply 1 tbsp from the 3 beaten eggs on top of the egg paratha.
7. After 30 seconds flip again and cook the side with eggs for another 20-30 seconds.
8. Remove to a plate once it is golden in colour and slightly browned. While cooking the paratha, keep lightly pressing down on it to make sure that it is evenly cooked on all sides.
9. To cook the next paratha, decrease the heat to low and brush some oil on the pan again. Then, add the batter and turn up the heat to high. As the pan gets more heated, the cooking time may vary to 15-20 seconds for the last few parathas, so make sure to adjust the heat accordingly and cook just until lightly brown and golden in colour.
10. Repeat steps 3-9 until you run out of the batter.

Click here to watch the Video Recipe.