A popular North Indian street food and breakfast staple, this Egg Paratha features a spiced egg mixture cooked within a flaky whole wheat flatbread. It's a delicious, protein-rich, and filling meal perfect for any time of day.
Prep15 min
Cook20 min
Servings4
Serving size: 1 paratha
363cal
16gprotein
47gcarbs
14g
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Salt (Divided for dough and egg mixture)
2 tbsp Ghee (Divided for dough and cooking)
1 cup Warm Water (Adjust as needed for dough consistency)
4 count Large Egg
1 small Red Onion (Very finely chopped)
2 count Green Chili (Finely chopped, adjust to taste)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Protein-packed egg paratha with cool curd and tangy pickle – an energy-giving, perfectly spiced meal!
This indian and north_indian and punjabi dish is perfect for breakfast or snack or dinner. With 605.6999999999999 calories and 25.599999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For color and mild heat)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
Instructions
1
Prepare the Paratha Dough (10 minutes + 20 minutes resting)
In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it resembles coarse crumbs.
Gradually add warm water, a little at a time, and knead to form a dough. Knead for 7-8 minutes on a lightly floured surface until the dough is soft, smooth, and pliable.
Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft, easy-to-roll parathas.
2
Prepare the Egg Filling (5 minutes)
While the dough rests, prepare the filling. In a separate bowl, crack the 4 large eggs.
Add the finely chopped red onion, green chilies, fresh cilantro, 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, and the remaining 1/2 tsp of salt.
Whisk vigorously until the mixture is well-combined and slightly frothy. For easier handling, transfer the mixture to a measuring cup or a jug with a spout.
3
Roll and Partially Cook the Paratha (5 minutes)
Divide the rested dough into 4 equal portions and roll each into a smooth ball.
Take one dough ball, dust it with dry atta, and roll it into a circle about 6-7 inches in diameter and approximately 2-3 mm thick.
Heat a tawa or non-stick skillet over medium heat. Once hot, place the rolled paratha on it.
Cook for about 30-45 seconds until you see small bubbles appear on the surface. The paratha should be set but not browned.
4
Add Egg Mixture and Cook (5 minutes)
Flip the paratha. Immediately pour about a quarter of the whisked egg mixture (approx. 1/2 cup) onto the center of the semi-cooked side.
Using the back of a spoon, quickly and gently spread the egg mixture to cover the entire surface of the paratha, right to the edges.
Drizzle about 1/2 tsp of the remaining ghee around the edges of the paratha. Let the egg cook and set for about 1-2 minutes, until the top is no longer liquid.
5
Finish Cooking and Serve (5 minutes)
Carefully flip the paratha again, egg-side down. Cook for another 1-2 minutes, gently pressing down with a spatula to ensure the egg cooks through and the paratha gets golden-brown spots.
Flip one last time and cook for 30 seconds to ensure the first side is also cooked and crisp.
Remove from the tawa and repeat the process for the remaining dough balls and egg mixture.
Serve hot with mint chutney, yogurt (dahi), or your favorite pickle (achaar).
Servings
4
Serving size: 1 cup
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
