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Egg paranthas.

Updated on June 29, 2015
Egg Parantha
Egg Parantha

Roti and paranthas are staple food for north Indians. In the northern state of Punjab it is very common to have paranthas in breakfast daily. Even though it is high on calories but is liked by all the north Indians. Paranthas are eaten in breakfast lunch an dinner. Also the name of paranthas is derived from its stuffing. It can be Aloo parantha (potato stuffing), mooli parantha (radish stuffing), gobhi parantha (cauliflower stuffing) or pyaz parantha ( onion stuffing). There are countless kind of paranthas. This recipe is called egg parantha because the stuffing is egg in this recipe. I used to like it as a kid. I even like it today and can easily eat 3 or 4 egg paranthas in one go.

Ingredients

1. Whole wheat Flour: 2 cups.

2. Eggs: 10

3. Onion: 1 red Chopped.

4. Green Chilies: 3 Chopped.

5. Cilantro / coriander leaves: 2 tbsp chopped fresh.

6. White pepper powder: ½ Tsp.

7. Oil: Enough to fry.

8 Salt: To taste

Method of prepration:

1. Take a bowl.

2. Mix flour and salt well in the bowl.

3. Add water and kneed to soft dough.

4. Cover the dough with a piece of soft cloth and keep aside.

5. Boil 4 eggs for 10 minutes.

6. After 10 minutes take them out of water.

7. When the temperature of eggs comes down, peel and grate them.

8. Now in a separate bowl, break the remaining 6 eggs.

9. Lightly beat the eggs and set aside.

10. Now in a separate bowl combine the grated eggs with onion, green chilies, salt, white pepper powder and coriander leaves.

11. Mix well.

12. Divide in to 8 portions.

13. Now take the dough and divide in to 8 portions.

14. Make them round.

15. Now using roller pin, roll each dough in to a flat round layer of dough.

16. Now place one portion of egg mixture in the centre of it.

17. Fold in sides to make it square.

18. Now again using roller pin, roll it out in to a parantha.

19. Now take a heavy base non stick pan.

20. Heat oil and place parantha on it.

21. Cook for a minute and roll it over.

22. Now pour some beaten egg over it and sprinkle with oil.

23. Now turn the parantha and pour more egg on other side too so parantha is covered by egg on all sides.

24. Fry on both sides until both sides are golden and crisp.

25. Serve hot.

Do you think you would make these paranthas for kids?

See results

Comments

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    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks Livingsta for the comment and shares. I am sure when you try it, you would love it.

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks Kathryn for the comment.

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Marcy thanks for checking out my hub and giving encouragement. I hope if you try it, you would love it.

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks Rajan and I am sure the way you make is also very yummy.

    • livingsta profile image

      livingsta 

      5 years ago from United Kingdom

      I have never heard of Egg Parathas. I have tasted the potato ones. This one looks really yum and I am sure it tastes good too. Thank you for sharing this with us. Voted up, pinning and sharing!

    • Kathryn Stratford profile image

      Kathryn 

      5 years ago from Manchester, Connecticut

      Very interesting. I enjoy egg dishes, so I may try this sometime.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 

      5 years ago from Planet Earth

      I love the things I learn here on HP! I also love Indian food, so this caught my eye, big time. It looks fantastic - and very filling. Thanks for sharing the recipe with us!

    • rajan jolly profile image

      Rajan Singh Jolly 

      5 years ago from From Mumbai, presently in Jalandhar,INDIA.

      very interesting variation to the one we make that of an omlette stuffing in the parantha.

      voted up and shared.

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks marissa

    • profile image

      Marissa Buhalog 

      5 years ago

      Of all egg parantha, much i prefer onion stuffed egg parantha.Perfect for breakfast with a combination of fried egg rice and a cup of coffee..wow yummy!!!

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks Susan

    • susan maria profile image

      susan maria 

      5 years ago

      Wow.. Yummy parantha.. Irresistible.. Thanks for sharing it..

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      5 years ago from New Delhi India

      Thanks for the comment crisSp

    • CrisSp profile image

      CrisSp 

      5 years ago from Sky Is The Limit Adventure

      OMG, I love paranthas! A punjabi friend taught me how to do this long ago but it isn't easy. So, I'd buy ready made from the store instead. I like it golden and crisp.

      Good one....thanks for sharing. I'll try if I could do it again.

    • shampa sadhya profile image

      Shampa Sadhya 

      6 years ago from NEW DELHI, INDIA

      Hello Indian Chef,

      No problem in eating during summer season if you are good at digesting. Thanks!

    • Indian Chef profile imageAUTHOR

      Indian Chef 

      6 years ago from New Delhi India

      Thanks Shampa for the comment and Well Punjabis eat paranthas all the year round in all seasons with butter on top of it. Yes more eaten in winters but we all eat in summers too.

    • shampa sadhya profile image

      Shampa Sadhya 

      6 years ago from NEW DELHI, INDIA

      Definitely a useful recipe for a heavy breakfast. I feel in North India this breakfast would be very suitable during winters because eggs warm the body.

      I do make this but I do not stuff parantha with boiled eggs. I only roll the paranthas in egg mixture. Eggs are my favourite too.

      Rated useful

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