Egg Parotta
Egg Parotta is a delicious and filling Indian flatbread stuffed with a spiced egg mixture, perfect for breakfast or as a snack. Ingredients: Eggs, Maida, Coriander, Salt, Turmeric powder, Onion, Red chilli powder, Green chilli, Cooking oil
60min
Cook Time
4
Servings
Recipe
350 kCal
Recipe
1
In a large mixing bowl, combine 250 grams of all-purpose flour (maida), a pinch of salt, and 1 tablespoon of oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
2
In a separate bowl, whisk 4 eggs, 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well to create the egg mixture.
3
Divide the dough into 4 equal portions and roll each portion into a thin, round shape using a rolling pin.
4
Heat a tawa or non-stick pan over medium heat. Place one rolled dough on the tawa and cook for 30 seconds. Flip the parotta and cook the other side for another 30 seconds.
5
Pour a quarter of the egg mixture onto the parotta and spread it evenly. Fold the parotta from all sides to enclose the egg mixture, forming a square shape.
6
Cook the stuffed parotta on medium heat, flipping occasionally, until both sides are golden brown and the egg is cooked through. Repeat steps 4-6 for the remaining dough and egg mixture.
7
Cut the egg parottas into smaller pieces and serve hot with a side of raita or tomato ketchup.
Nutrition
350
kCal
12 g
Protein
12 g
Fat
45 g
Carbs
4 Eggs
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250 g of Maida
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1 Coriander
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Salt to taste
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½ tsp of Turmeric Powder
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1 Onion
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½ tsp of Red Chilli Powder
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1 Green Chilli
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1 tbsp of Cooking Oil
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