Best Egg Paratha (Omelette Stuffed Flatbread)
Egg Paratha or anda paratha is a delicious layered flat bread with omelette stuffing. It is an easy and healthy Indian breakfast that is made with whole grain wheat flour and provides high quality protein and good fiber. This popular step by step recipe will make you an expert and your whole family will love these parathas.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Parathas
- 6 eggs small
- 3 tablespoons onions chopped finely
- 3 tablespoons cilantro chopped finely
- 1 tablespoon jalapeño or cayenne pepper, chopped finely
- 1 clove garlic large, grated
- salt to taste
Paratha Preparation and Cooking
Whisk the eggs in a mixing bowl. Add the remaining omelette ingredients, whisk and set aside.
Mix 1/2 cup water, 1 cup flour, 1/4 teaspoons salt. Add 1/2 teaspoon oil and knead about 5 minutes into a smooth dough. Divide the dough into four portions and shape them into round balls.
Using a rolling pin, roll a dough ball into a 4 to 5 inch round or square disc. Apply 1/3 teaspoon oil. Sprinkle some flour and 1/3 teaspoon flaxseed meal.
From one side fold one third of the disc.
Then from the other side fold over the previously folded layer.
Fold one third of this rectangular layered dough from one side.
Next, fold over from the other side to make a square shaped layered dough portion.
Roll it out into a 6 inch square layered bread, using some flour for dusting as needed.
Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
Place the layered flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.
(TIP: This stage is very important. You have to make sure to cook the paratha just enough, so that you will be able to separate the layers easily in the next step. But at the same time you should not overcook both the sides, otherwise at the end the paratha will be over cooked or over browned).
Transfer the paratha to a wooden cutting board and with the help of a knife carefully open up the middle layer on two sides.
Place the flat bread back on the skillet. Quickly lift the top layer and spread 1/4th of the omelette mixture and cover the layer.
Allow it to cook for 1 to 2 minutes. The omelette mixture should start to set.
Flip it over. Use about 1/4 teaspoon of oil for each side while cooking the egg paratha to doneness and until golden brown.
Repeat the above steps for the remaining three layered flatbreads. You may serve this egg paratha with chutney, yogurt dip, pickles or ketchup.
- Choose a good brand for whole durum wheat flour (atta) with 3 to 4 grams fiber per 1/4th cup. Atta (wheat flour) that has 1 to 2 grams does not have optimal fiber content.
- Do chop the vegetables very fine.
- Heating the skillet optimally is very important for a good result.
- Before adding the omelette mixture, be sure to cook the paratha just enough, such that you are able to separate the layers easily in the next step. But do not overcook both the sides, otherwise at the end the paratha will be over cooked.
- Give it a try few times and you will get a hang of it! Just as so many others have mastered it.
Serving: 1paratha | Calories: 235kcal | Carbohydrates: 23g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 242mg | Potassium: 220mg | Fiber: 4g | Sugar: 0g | Vitamin A: 415IU | Vitamin C: 5.2mg | Calcium: 47mg | Iron: 2.3mg