Best Crispy Egg Paratha Recipe

A crispy, flavorful twist on the classic paratha, this Best Crispy Egg Paratha recipe takes the beloved Indian flatbread to a whole new level. Imagine biting into a golden, flaky paratha, only to discover a seasoned egg filling that’s perfectly cooked and packed with flavor. Whether you’re looking for a quick breakfast, a filling lunch, or even a hearty snack, this egg paratha delivers the perfect balance of crispiness and softness, making it a comfort food that satisfies both your taste buds and your hunger. With a hint of kasuri methi, a sprinkle of chili flakes, and the richness of the egg, it’s a delightful meal that’s both simple to make and utterly delicious.

Ingredients:

For the Paratha Dough:

✓1half cups whole wheat flour, 1 half cup maida

✓Water for kneading

✓Salt to taste

✓black pepper powder half tsp

✓kasuri methi half tsp

......

1 Egg for 1 paratha

Chilli flakes

Coriander

salt

black pepper powder

sprinkle on egg

Instructions:

1. Prepare the Paratha Dough:

   • In a large mixing bowl, combine the whole wheat flour, maida, black pepper, kasuri methi, and salt.
   • Gradually add water, kneading the dough until it’s smooth and soft. Cover and let it rest for 20 minutes.

2. Roll out the Paratha:

   • After the dough has rested, divide it into small balls (1 ball per paratha).
   • Roll each dough ball into a flat, round disc using a rolling pin, dusting with flour to prevent sticking.

3. Cook the Paratha:

   • Heat a tava or non-stick pan over medium heat.
   • Place the rolled paratha on the hot pan and cook until small bubbles begin to form on the surface.
   • Flip the paratha and apply a little oil or ghee on the cooked side, then flip again. Press gently to ensure it cooks evenly and gets crispy.

4. Add the Egg Filling:

   • Once the paratha is crispy, crack the egg into a small bowl and season with salt, black pepper, and chili flakes.
   • Pour the beaten egg onto the cooked side of the paratha and sprinkle with a little extra chili flakes and coriander.
   • Allow the egg to cook for 1-2 minutes, until the egg sets slightly but remains soft.

5. Serve:

• Flip the paratha carefully to cook the egg side for another minute if needed.
• Remove from the pan and serve hot with chutney, yogurt, or pickles.

Best Crispy Egg Paratha Recipe Indian

Perfect crispiness comes from heat control and good ghee. Chef Ranveer Brar recommends using a cast iron tawa preheated on medium flame. Roll the dough thinner than normal paratha, cook lightly on one side, flip, and pour whisked egg directly over. Press gently so the egg bonds with the paratha. Cook low-medium to avoid burning the egg. Finish with ghee, not oil, to achieve a flaky crust. A light sprinkle of chat masala at the end creates authentic Indian street flavor.

Egg Paratha Roll Street Style

Seen at Kolkata and Delhi food stalls, this version needs a strong paratha base. Sanjeev Kapoor suggests cooking the paratha first, then pressing it onto a spiced egg mixture on the tawa. Add onions, cucumber, green chutney, and kasundi mustard before rolling tightly in butter paper. This keeps the filling juicy and the wrap portable—a must for lunch boxes or quick snacks.

Simple Egg Paratha Recipe

Chef Vikas Khanna simplifies it: soft dough, even heat, and minimal seasoning. Roll wheat flour dough medium thick, cook lightly, pour one whisked egg with a pinch of turmeric and salt, and finish on low flame. Serve with curd or pickle. Avoid overloading spices to prevent burning.

Egg Paratha with Liquid Dough

This no-rolling approach uses a thin batter of wheat flour, eggs, milk, and ajwain for easy digestion. Chef Kunal Kapur advises cooking covered on low heat to prevent raw spots. Swirl the batter gently after pouring on the tawa for even cooking. Flip once edges lift naturally. The result is soft yet flavorful, perfect for kids or those who prefer light meals.

Egg Paratha with Frozen Paratha

Busy mornings call for this five-minute method. Chef Harpal Singh Sokhi suggests using frozen Malabar or lachha paratha. Half-cook one side, flip, pour spiced egg on top, and cover with a lid so the egg cooks without soaking through. Add fresh coriander or green chilies for extra punch. This keeps the paratha buttery with zero prep hassle.

Egg Paratha Price in India

Street stalls sell them for ₹20–₹60 depending on single or double egg and add-ons. In urban cafes, stuffed rolls or cheese-topped versions cost ₹100–₹200. Food reviewers like Irfan’s View note that neat wrapping and good hygiene justify higher prices, especially in metro markets.

Egg Paratha with Wheat Flour

Traditional Indian households prefer wheat flour for its earthy taste and health benefits. Ajay Chopra recommends adding spinach or methi to the dough for an extra boost. Cook on medium flame with desi ghee. Keep egg filling simple salt, chili, coriander so the nutty wheat flavor stays intact.

Egg Paratha Recipe Hebbars Kitchen Style

Hebbars Kitchen popularizes quick visual recipes. Their egg paratha method adds ginger paste, coriander powder, and chili powder to the egg, then pours it over a half-cooked paratha and flips once. Stick to minimal oil and clean presentation to replicate their style at home.