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Egg Paratha
Breakfast • India
How to Make Egg Paratha (Traditional & Healthy Version)
Egg Paratha, or Anda Paratha, is a beloved North Indian breakfast dish that brings together the wholesome goodness of whole wheat (atta) and protein-rich eggs. Often enjoyed across Punjab, Delhi, and Uttar Pradesh, this paratha is known for its crispy outer layer and soft, spiced egg filling. The combination of fluffy egg, aromatic spices like jeera (cumin) and hari mirch (green chilli), and freshly kneaded atta makes Egg Paratha both comforting and nutritious. Many Indian households prepare Egg Paratha as a quick, satisfying breakfast or brunch, especially during winters or on busy mornings. It’s commonly served with dahi (curd), achaar (pickle), and a cup of chai. During festivals like Lohri or Baisakhi, when families gather for hearty meals, egg parathas often feature on the menu for their simplicity and rich taste. The recipe can be easily adapted for health-conscious eaters, making it a perfect addition to your calorie tracking meal plan. Its high protein content and whole grain base make it sustaining and ideal for all age groups.
Ingredients(for 1 large Egg Paratha with side of curd)
- 1 cup Whole wheat flour (atta) (आटा)
- 2 large Eggs (अंडा)
- 1 small, finely chopped Onion (प्याज)
- 1, finely chopped Green chilli (हरी मिर्च) - optional
- 2 tbsp, chopped Coriander leaves (धनिया पत्ता)
- 1/2 tsp Cumin seeds (जीरा)
- 1/4 tsp Red chilli powder (लाल मिर्च पाउडर) - optional
- to taste Salt (नमक)
- 2 tsp Oil or ghee (तेल/घी, for roasting)
- as needed Water (for kneading dough)
Instructions
- 1
In a large mixing bowl, add atta and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and rest for 10 minutes.
10 minutes
Use lukewarm water for softer parathas.
- 2
In another bowl, crack the eggs and whisk with chopped onion, green chilli, coriander leaves, cumin seeds, red chilli powder, and salt.
3 minutes
Beat well for fluffier egg filling.
- 3
Divide the dough into two equal balls. Roll out each ball into a 6-inch disc (roti) using a rolling pin, dusting with dry atta as needed.
3 minutes
Roll gently to avoid tearing.
- 4
Heat a tawa on medium flame. Place the rolled roti on it and cook for 20-30 seconds. Flip and quickly pour half the egg mixture over the semi-cooked side, spreading evenly.
3 minutes
Keep heat medium to prevent burning.
Why This Dish is Healthy
This recipe is made with whole wheat flour and just a teaspoon of oil per serving, making it lighter than traditional deep-fried parathas. Eggs provide lasting energy and support metabolism, while extra veggies increase fiber and micronutrients. The low glycemic index of atta helps maintain stable blood sugar levels, making it suitable for diabetes-friendly diets. Overall, this Egg Paratha recipe supports balanced eating without compromising on flavor.
Egg Paratha packs a balanced mix of complex carbohydrates from whole wheat and high-quality protein from eggs, making it a great choice for muscle maintenance and satiety. Eggs contribute essential amino acids, vitamin B12, and minerals like iron and selenium. Atta is rich in dietary fiber, aiding digestion and promoting fullness. The use of minimal oil and added vegetables like onions and coriander boosts the vitamin and antioxidant content of the dish.
Pro Tips
- 💡Tip 1: Resting the dough makes parathas softer and easier to roll.
- 💡Tip 2: For extra flavor, sprinkle a pinch of chaat masala before serving.
- 💡Tip 3: Use a cast iron tawa for best results and authentic taste.
Storage & Serving
Egg Paratha is best eaten fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat on a tawa before serving to restore its texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
