Egg Parantha

Egg Parantha


1 person made this

About this recipe: A quick and tasty breakfast dish


  • 4 eggs
  • 1 cups flour(maida)
  • 1 cup chopped onion
  • 1 tomato, de-seeded and chopped
  • 2 green chillies, de-seeded and chopped
  • 1 bunch coriander leaves, chopped
  • 1 tsp carom seeds(ajwain)
  • 1 cup water
  • salt to taste
  • 1 pinch sodium bicarbonate(edible soda)
  • Oil to fry


  1. Combine all the ingredients to create a lump free batter
  2. Heat a non-stick tawa
  3. Add a portion of the batter to create a small puddle in the centre of the tawa. Spread the batter around evenly
  4. Drizzle oil around the batter and watch it separate from the tawa. Flip over and cook by pressing it down with a spatula.
  5. Flip over a couple of times on low flame, all the times pressing down with a spatula. Watch the paratha swell.
  6. Once slightly browned on both sides, take off the tawa.
  7. Serve with sauce or chutney.


Experiment with ingredients to come up with new flavours. I sometimes add chopped vegetables and sausages.

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