Egg Paratha or egg flatbread is a delicious comfort food prepared easily and quickly without rolling or kneading the dough. The hearty texture and wholesome flavors of this paratha with eggs evoke a sense of satisfaction and culinary delight in every bite.
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Paratha with eggs is a popular dish from India, loved by folks all around the globe. Originating from the Indian subcontinent, this delectable Indian flatbread prepared with eggs has transcended culinary boundaries to become a cherished staple on breakfast and brunch menus worldwide.
While traditional parathas involve the laborious process of kneading flour into a dough, rolling it out, and cooking it on a griddle/pan with ghee or oil to achieve a flaky texture.
This anda Paratha recipe, or egg paratha, introduces a delightful twist by incorporating a liquid dough mixture comprising flour, milk, and spices. This liquid dough approach streamlines the paratha-making process, eliminating the need for kneading and rolling, thus making it exceptionally quick and easy. The key to achieving perfection lies in the consistency of the batter, which should be pourable onto the pan. With its simplicity and satisfying flavor, this recipe is ideal for effortlessly preparing breakfast, brunch, or even satiating savory snack cravings in no time.
Ingredients for paratha eggs
The following items are needed to make liquid dough egg paratha:
Flour- I use multi-grain flour for additional nutrients to make this egg flatbread healthy recipe. Use any handy flour.
Eggs - The base of the recipe that adds a protein punch to the recipe.
Butter - It adds a creamy richness that takes paratha to the next level.
Vegetables- onion, carrot, cilantro, and green chilies make this omelet paratha more flavourful. Skip the vegetables if you don't like them.
Seasoning- Salt, pepper, and garam masala.
See the recipe card for quantities.
Recipe of egg paratha
For the ease of the recipe, check out the video below. Don’t forget to subscribe to my YouTube Channel to stay up to date on all my new videos!!
Preparation
Chop onions, green chilies, and cilantro as finely as possible. Grate the carrot.
Whisk spices and eggs to combine well in a bowl. Add flour to the egg while stirring. Pour in milk to make a liquid batter. Stir in all the vegetables and mix well to coat the egg flour mixture. Adjust the consistency of the batter by adding milk or water.
Cooking
Pour butter into the pan and coat all the sides of the pan. Spread the paratha batter evenly on the pan using a spoon/ladle. Let it cook for 1-2 minutes on low heat. Flip the side and cook it for another 1-2 minutes.
Serve this hot egg flatbread Indian style with your favorite dip!!
Serving Suggestions
Egg parathas pair beautifully with a variety of accompaniments. Some of the choices include:
- Yogurt- Serving with plain yogurt, Haydari meze, or yogurt dip provides a cooling contrast.
- Pickles- Spicy chili, mango pickles, or cauliflower pickles also go well with vegetable egg paratha.
- Dip sauce- The herb-garlic sauce and paratha egg combo are tempting and hard to resist.
- Chutney- Spicy chutney, sweet chutney, nutritious olive-avocado chutney, or green chutney add flavors to these scrumptious onion eggs parathas.
- Guacamole - It pairs so well with guacamole.
- Salad: A fresh salad made with cucumber, tomato, onion, and a squeeze of lemon can add a refreshing touch to the meal.
Depending on personal preference and the occasion, you can serve this flavourful paratha eggs rolled up like a wrap or cut into quarters, as seen in the picture below.
Tips
- Whisk the eggs well for a soft and fluffy texture.
- Avoid any lump formation. If you find any lumps, add water/milk to the batter and stir it to break them.
- Cut vegetables as thin as possible as it makes their cooking faster.
- The consistency of egg paratha batter should be neither too thick nor too thin.
- You can substitute milk with water also.
- Use a non-stick pan to make this onion egg paratha.
- These are best enjoyed hot, straight from the pan.
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Recipe
Egg Paratha | Egg Flatbread
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Equipment
- Non-stick pan
Ingredients
- ½ cup Flour multi-grain
- ¼ cup Milk
- 2 Eggs
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 1 teaspoon Red chilli powder
- 2 tablespoon Onion
- 2 tablespoon Carrot
- 2 Green chillies
- Cilantro
- 1 tablespoon Butter
Instructions
- Finely chop onion and cilantro. Grate the carrot.
- Add eggs, salt, pepper, and garam masala to a bowl and whisk well.
- Stir in flour while mixing. Add milk to make a medium-consistency liquid dough.
- Mix vegetables and adjust the consistency.
- Grease a non-stick pan with butter. Coat well all the sides of the pan.
- Stir in the egg batter and spread it on the pan by tilting it.
- Cook for 1-2 minutes on low heat and flip the side.
- Cook the other side also for 1-2 minutes.
- Serve hot egg parathas with dip, chutney, or yogurt.
- Scan the QR code for the video.
Video
Notes
Nutrition
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century-foods says
Thank you so much for such a lovely article with informative content. I hope to see more similar articles.