Can I make the filling ahead of time?

Yes, make the egg filling a day ahead and refrigerate it. Bring it closer to room temperature before stuffing for easier rolling.

How do I keep the filling from leaking out?

Use finely chopped vegetables, keep the filling dry, avoid overstuffing, and pinch the dough closed tightly before rolling.

Can I freeze these parathas?

Yes, half-cook or fully cook them, cool completely, then freeze with parchment between each paratha. Reheat on a tawa until hot and crisp.

What should I serve with egg keema paratha?

It goes very well with plain curd, raita, pickle, mint chutney, or even a simple cup of chai.

How do I store leftovers?

Refrigerate cooked parathas in an airtight box for up to 2 days and reheat on a tawa to bring back the texture.

Home / Recipes / north_indian / Egg Keema Paratha

north_indianMediumeggetariandairy freenut freehigh protein

Egg Keema Paratha

RATING

4.4/5(87)

TASTE SCORE

9/10

Flaky whole wheat parathas stuffed with a savory egg bhurji-style filling. Onion, tomato, green chili, and warm spices keep the center juicy and flavorful while the outside cooks up golden on the tawa.

PREP

25m

COOK

25m

SERVES

1 PIECE

326 cal

SERVINGS

METHOD · 7 STEPS

knead · ~15 min
Knead the dough.
Mix whole wheat flour, 1 pinch of salt, 1 tsp oil, and water into a soft dough. Knead for 4 to 5 minutes until smooth, cover, and set aside.
TIPA soft dough makes stuffing and rolling easier without tearing.
saute · ~5 min
Cook the onion base.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add onion, green chili, and ginger.
3.Cook until the onion softens and turns light golden, about 4 to 5 minutes.
saute · ~7 min
Make the egg keema filling.
1.Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt.
2.Cook until the tomato softens and most of the moisture dries, about 3 to 4 minutes.
3.Crack in the eggs and stir continuously over medium-low heat.
4.Cook until the eggs are softly scrambled and look like keema, 2 to 3 minutes.
5.Turn off the heat and mix in coriander leaves.
TIPKeep the filling fairly dry so the parathas seal well and do not turn soggy.
rest · ~5 min
Cool the filling.
Spread the filling on a plate and let it cool for a few minutes before stuffing.
assemble · ~10 min
Stuff the parathas.
1.Divide the dough into 4 equal balls.
2.Divide the filling into 4 equal portions.
3.Roll one dough ball into a small disc.
4.Place one portion of filling in the center and gather the edges to seal.
5.Gently flatten and roll into a medium paratha.
TIPDust lightly with flour while rolling, but do not press too hard or the filling may spill out.
fry · ~12 min
Cook the parathas on the tawa.
1.Heat a tawa over medium heat.
2.Place one rolled paratha on the hot tawa and cook until light bubbles appear.
3.Flip and spread a little oil on the surface.
4.Flip again, add a little more oil, and cook both sides until golden brown spots appear.
TIPMedium heat cooks the dough through and keeps the outside crisp without burning.
serve
Serve the egg keema parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the egg filling until just dry and crumbly; any extra moisture will make the parathas tear while rolling.
2
Spread the bhurji on a plate to cool quickly before stuffing, so steam does not soften the dough.
3
Chop onion, chili, and tomato very fine so the filling stays even and does not create lumps inside the paratha.
4
Seal the stuffed dough firmly at the top and pinch off any extra dough to avoid a thick center.
5
Roll from the center outward with gentle pressure; if the filling starts pushing out, dust lightly and stop pressing hard.
6
Keep the tawa at medium heat so the whole wheat dough cooks through before the outside gets too dark.
7
Stack cooked parathas in a cloth-lined container to keep them soft while still preserving a lightly crisp surface.