Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 2 cups Whole Wheat Flour
- 4 Whole Eggs
- 1 Onion - finely chopped
- 2 Green Chillies - finely chopped
- 1/4 cup Coriander (Dhania) Leaves - finely chopped
- 1/2 teaspoon Black pepper powder
- 2 tablespoons Sunflower Oil - or ghee for making parathas
- Salt - to taste
Instructions
- To begin making Egg Stuffed Paratha Recipe, make a soft dough of the whole wheat flour, salt adding little water at a time as you make for roti's and let it rest for a while
- Break the eggs into a bowl and whisk well, add the chopped onion, green chilies, coriander leaves, season with pepper and salt
- Whisk well and keep aside
- Take a large lemon sized ball of the dough, dust it with a little flour, roll it into a big circular disc
- Apply a little oil or ghee and fold it into a semi-circle, further folding it into a triangle
- Dust it with a flour and roll the mini triangles to a bigger triangles
- Likeweise, get the rest of the paratha triangles ready
- Heat a skillet, once its hot place the prepared triangle over it and cook until its bottom gets cooked
- Flip over and cook the other side to half
- Now, lift one of the pockets of the triangle gently and pour a laddle full of the prepared egg mixture into it
- Apply a little oil or ghee over the paratha, gently flip over and let it cook on low heat until the eggs gets cooked inside
- Now, apply a little oil or ghee on the top, flip over and let the other side also cook well and turn golden brown
- Remove it in a plate
- Likewise, prepare the rest of the parathas
- Enjoy the Serve Egg Stuffed Paratha Recipe, along with Tadka Raita or Dhaniya Pudina chutney for a healthy breakfast
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- North Indian Breakfast
- Vegetarian