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Egg Patty
Lunch • India
How to Make Egg Patty (Traditional & Healthy Version)
Egg Patty, known for its delicious, flaky crust and protein-rich filling, is a popular street snack found in Indian bakeries, railway stations, and tea stalls. Bringing together the richness of eggs and the crunch of freshly baked atta pastry, this dish is a nutritious and satisfying option for lunch or a hearty snack. The Indian Egg Patty is beloved for its comforting taste, combining simple spices like haldi (turmeric), dhania (coriander), and hari mirch (green chilli) with the creamy texture of boiled eggs. It is especially enjoyed during festive occasions like Holi or as an evening treat with chai. Egg Patty holds a special place in Indian urban culture, where it’s both a nostalgic reminder of school canteens and a popular item in modern bakeries. Its versatility allows for regional twists, such as adding curry leaves in South India or including a dash of garam masala in North India. Making it at home with whole wheat atta instead of maida gives it a healthy edge, making it lighter yet equally tasty. The result is a crispy, golden patty with a flavorful, soft filling that appeals to all age groups.
Ingredients(for 1 large or 2 medium patties per person)
- 1 cup Whole wheat atta (गेहूं का आटा)
- 2 Boiled eggs (Hard boiled)
- 1 small Onion (Finely chopped, प्याज)
- 1 Green chilli (Finely chopped, हरी मिर्च)
- 2 tbsp Coriander leaves (Finely chopped, धनिया पत्ता)
- 1/4 tsp Turmeric powder (हल्दी)
- 1/2 tsp Black pepper powder (काली मिर्च पाउडर)
- to taste Salt (नमक)
- 2 tbsp Low-fat curd (दही, for dough)
- as needed Cold water (for dough)
- 2 tsp Olive oil or mustard oil (तेल, for brushing & binding)
Instructions
- 1
Prepare the dough by mixing whole wheat atta, a pinch of salt, 1 tsp oil, and curd in a large bowl. Add cold water gradually to knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Using curd in the dough makes the crust flakier and healthier.
- 2
Meanwhile, peel and chop the boiled eggs into small cubes. In a mixing bowl, add chopped onion, green chilli, coriander leaves, turmeric, black pepper, and salt. Mix well with the chopped eggs.
5 minutes
Mash some egg yolk for a creamier filling.
- 3
Divide the dough into 4 balls. Roll each into a thin oval or rectangle (about 1/6 inch thick) using a rolling pin on a lightly floured surface.
3 minutes
Keep the dough covered to prevent drying.
- 4
Place a portion of the egg filling on one side of each rolled-out dough. Fold over to cover the filling, pressing the edges to seal. Crimp edges with a fork for a traditional look.
3 minutes
Do not overfill, as it can cause the patty to burst during baking.
Why This Dish is Healthy
This Egg Patty uses whole wheat atta instead of refined flour and is baked or tawa-cooked with very little oil, reducing unhealthy fat and calorie content. Inclusion of eggs offers high-quality protein, making it ideal for weight management and satiety. Using fresh herbs and spices not only enhances flavor but also boosts digestion and immunity.
Egg Patty made with whole wheat atta and minimal oil is a great source of protein, dietary fiber, and essential vitamins such as B12 and folate from eggs. The use of olive or mustard oil adds healthy fats, while onions and coriander supply antioxidants and micronutrients. This dish balances carbs, protein, and healthy fats, making it nourishing for energy and muscle repair.
Pro Tips
- 💡Tip 1: Use chilled curd and water for a flakier crust.
- 💡Tip 2: Mash a portion of yolk with spices for a smoother filling.
- 💡Tip 3: Always preheat your oven for an even bake and golden color.
Storage & Serving
Store cooled patties in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or on a tawa to retain crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
