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Egg Paratha is a popular, delicious, and hearty dish, perfect for breakfast, lunch, or dinner. Combining the crispy, flaky layers of a paratha with a delicious, savory egg filling makes for an irresistible meal. Using a liquid dough for the paratha allows for an even softer and more pliable texture, while still maintaining the signature crispy layers. This recipe is both flavorful and satisfying, and it’s a fun twist on the traditional stuffed paratha.
Let’s dive into how you can make this Egg Paratha with Liquid Dough that’s sure to impress everyone at your table!
Table of Contents
Ingredients:
For the Liquid Dough:
2 cups all-purpose flour (plus extra for rolling)
1/4 teaspoon salt
1/2 teaspoon sugar (optional, for a slight sweetness)
1/2 teaspoon baking powder (optional, for fluffiness)
1 tablespoon ghee (clarified butter) or vegetable oil
1/2 cup water (adjust as needed)
2-3 tablespoons milk (optional, for a softer dough)
2 tablespoons yogurt (optional, for tenderness)
For the Egg Filling:
4 large eggs
1 tablespoon oil or ghee
1 small onion, finely chopped
1 small tomato, finely chopped (optional)
2 green chilies, chopped (optional, for spice)
1/4 cup chopped fresh cilantro (coriander leaves)
1/2 teaspoon cumin powder
1/2 teaspoon garam masala (optional)
Salt and pepper, to taste
1/4 teaspoon turmeric powder (optional, for color and flavor)
For Cooking:
Ghee or oil for frying the parathas
Instructions:
Step 1: Prepare the Liquid Dough
Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, sugar (if using), and baking powder. Mix well.
Add Wet Ingredients: Add the ghee or oil, and mix until the flour mixture becomes crumbly. This step helps the dough stay soft and flaky. Gradually add water and milk (if using), and knead the dough until it comes together.
The dough should be slightly sticky and soft, but manageable. Adjust the water or flour as needed to achieve this consistency.
Rest the Dough: Once the dough has come together, cover it with a damp cloth and let it rest for 15-30 minutes. This resting period makes the dough more pliable and easier to work with.
Step 2: Prepare the Egg Filling
Cook the Onions and Tomatoes: In a frying pan or skillet, heat 1 tablespoon of oil or ghee over medium heat. Add the finely chopped onions and sauté until they turn translucent, about 3-4 minutes.
Add Spices and Tomatoes: Add the green chilies (if using) and the chopped tomatoes to the pan. Stir and cook for another 2 minutes until the tomatoes soften.
Scramble the Eggs: Crack the eggs into a bowl, and whisk them with cumin powder, garam masala, turmeric powder, and salt and pepper to taste.
Cook the Egg Mixture: Pour the beaten eggs into the pan with the onions and tomatoes. Stir continuously to scramble the eggs and cook them for 2-3 minutes until they are fully cooked. Remove from heat and stir in the chopped cilantro.
Taste and adjust seasoning if necessary.
Step 3: Shape and Roll the Parathas
Divide the Dough: After the dough has rested, divide it into 6-8 equal portions, depending on the size of the parathas you want to make.
Roll the Dough: Lightly flour your work surface and rolling pin. Take one portion of dough and roll it into a ball. Flatten it with your palms to form a small disc.
Liquid Dough Tip: The dough will be slightly sticky, so ensure you coat it lightly with flour to prevent it from sticking.
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