Egg Paratha
Egg Paratha is a popular Indian breakfast that is delicious and filling. This recipe uses no oil, making it suitable for people who are trying to lose weight. The paratha is made with whole wheat flour, which is high in fiber and complex carbohydrates, making it a healthy and nutritious option. Eggs are a good source of protein and can help you feel full for longer. However, people with an egg allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
148 kcal
Protein
7 g
Carbs
21 g
Fat
4 g
Fiber
4 g
Ingredients
Wheat flour, atta
0.5 cup (120g)
Egg, poultry, whole, raw
2 medium (100g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
1 tsp (2g)
Garam Masala
0.5 tsp (1.5g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a mixing bowl, add the whole wheat flour and salt. Mix well.
Add water gradually and knead the dough until it is smooth and pliable.
Cover the dough and let it rest for 10-15 minutes.
Divide the dough into small portions and roll them into balls.
Dust each ball with flour and roll it out into a thin circle.
Beat the eggs in a separate bowl and season with salt.
Place the rolled-out dough on a non-stick pan over medium heat.
Pour the beaten eggs onto the center of the dough.
Using a spatula, spread the eggs evenly over the surface of the dough.
Fold the sides of the dough over the eggs to form a square or rectangle.
Cook for 2-3 minutes on each side or until the paratha is golden brown.
Repeat the process with the remaining dough and eggs.
Serve hot.