Egg Bhurji Paratha
A delicious and protein-packed flatbread stuffed with spicy Indian scrambled eggs. This wholesome paratha is perfect for a filling breakfast, lunch, or a quick dinner, best served with yogurt and pickle.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Paratha Dough
- b.In a large mixing bowl, combine the atta (whole wheat flour), 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
- c.Gradually add lukewarm water and knead to form a soft, pliable dough. Knead for 7-8 minutes until the dough is smooth and elastic.
- d.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Cook the Egg Bhurji Filling
- b.Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onion, green chilies, ginger paste, and garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
- d.Add the chopped tomato and cook for another 4-5 minutes until it turns mushy and oil starts to separate from the masala.
- e.Stir in the turmeric powder, red chili powder, garam masala, and 0.75 tsp salt. Cook the spices for 1 minute, stirring continuously.
- f.In a separate bowl, whisk the 6 eggs until lightly frothy. Pour the whisked eggs into the pan.
- g.Stir and scramble the eggs continuously for 2-3 minutes. Cook until the eggs are just set but still moist. Do not overcook, as they will cook further inside the paratha.
- h.Turn off the heat, stir in the chopped coriander leaves, and transfer the bhurji to a plate. Spread it out to cool down completely.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
- c.Take one dough ball, dust it with dry atta, and roll it into a small circle about 4 inches in diameter.
- d.Place 2-3 tablespoons of the completely cooled egg filling in the center of the circle.
- e.Gather the edges of the dough, bringing them to the center to cover the filling. Pinch the seams together to seal it tightly, forming a stuffed ball.
- f.Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch paratha, applying gentle and even pressure to prevent the filling from spilling out.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat.
- c.Carefully place a rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
- d.Flip the paratha. Drizzle about 1/2 tsp of ghee or oil on the semi-cooked side and spread it evenly.
- e.Cook for another minute, then flip again. Apply ghee or oil to the other side.
- f.Press gently with a spatula and cook, flipping occasionally, until both sides are golden brown and crispy. This should take about 2-3 minutes per paratha.
- g.Repeat the process for all the remaining dough balls.
- 5
Step 5
- a.Serve
- b.Serve the hot Egg Bhurji Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achar).
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the egg bhurji filling is completely cool before stuffing. A warm filling will release steam and tear the dough.
- 2Make the bhurji slightly dry. Too much moisture in the filling can make the parathas soggy and difficult to roll.
- 3Do not overstuff the parathas, as this can cause them to break while rolling.
- 4Roll the stuffed dough gently and evenly. If the filling starts to peek out, dust that spot with a little dry flour and continue rolling.
- 5Resting the stuffed dough balls for 5 minutes before rolling can make them easier to handle.
- 6Cook on medium-high heat to ensure the parathas are crispy on the outside and cooked through on the inside.
- 7Keep cooked parathas in a casserole dish or wrapped in a kitchen towel to keep them soft until serving.
Adapt it for your goals.
Cheesy Egg Paratha
Add 1/4 cup of grated mozzarella or cheddar cheese to the cooled egg bhurji filling before stuffing.
Vegetable Egg ParathaVegetable Egg Paratha
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or peas to the onion-tomato masala while making the bhurji.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for extra heat.
Tofu Bhurji Paratha (Vegan)Tofu Bhurji Paratha (Vegan)
Replace the eggs with crumbled firm tofu to create a delicious plant-based version. Adjust spices as needed.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Sustained Energy Release
The whole wheat flour offers complex carbohydrates and fiber, which digest slowly, providing a steady supply of energy and keeping you full for longer.
Rich in Vitamins and Minerals
This dish is packed with nutrients. Eggs provide Vitamin D, B12, and selenium, while onions, tomatoes, and spices contribute antioxidants and other essential micronutrients.
Supports Digestive Health
The fiber from the whole wheat flour aids in digestion and helps maintain a healthy gut microbiome.
Frequently asked questions
Yes, it can be a healthy and balanced meal. It's rich in protein from eggs and provides complex carbohydrates and fiber from the whole wheat flour (atta). To make it healthier, use minimal oil or ghee for cooking.