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:

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.
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.
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.
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.
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.

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