A delicious and protein-packed flatbread stuffed with a savory, spiced mixture of mashed eggs. This North Indian classic is perfect for a hearty breakfast, lunch, or a quick dinner, featuring a soft whole wheat exterior and a flavorful, moist filling.
In a large mixing bowl, combine the atta (whole wheat flour) and 0.5 tsp of salt.
Add 1 tbsp of vegetable oil and rub it into the flour with your fingertips until it resembles breadcrumbs.
Gradually add water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Egg Keema Filling
While the dough is resting, place the eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Immediately transfer the boiled eggs to a bowl of ice-cold water to stop the cooking process. Once cooled, peel the eggs and mash them coarsely with a fork or grate them. Set aside.
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until translucent and light golden.
A delicious and protein-packed flatbread stuffed with a savory, spiced mixture of mashed eggs. This North Indian classic is perfect for a hearty breakfast, lunch, or a quick dinner, featuring a soft whole wheat exterior and a flavorful, moist filling.
This north_indian recipe takes 70 minutes to prepare and yields 4 servings. At 492.25 calories per serving with 18.71g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
Add the spice powders: turmeric, red chili, coriander, and garam masala, along with 1 tsp of salt. Sauté for one minute until the spices are fragrant and oil starts to separate from the masala.
Add the mashed eggs to the pan and gently mix to combine everything well. Cook for 2-3 minutes, allowing the eggs to absorb the flavors.
Turn off the heat, stir in the freshly chopped coriander leaves, and transfer the filling to a plate to cool down completely. Do not stuff hot filling into the dough.
3
Stuff and Roll the Parathas
Once the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
Take one dough ball and dust it with dry atta. Using your fingers or a rolling pin, flatten it into a small circle about 3-4 inches in diameter.
Place 2-3 tablespoons of the cooled egg keema filling in the center of the circle.
Bring the edges of the dough together, pleating as you go, and seal them at the top. Pinch off any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with a little more dry flour.
Carefully roll the stuffed ball into a paratha of about 6-7 inches in diameter. Apply gentle and even pressure to prevent the filling from tearing the dough.
4
Cook the Parathas
Heat a tawa (flat skillet) over medium-high heat. Once hot, place the rolled paratha on it.
Cook for about 30-45 seconds on the first side, until you see small bubbles forming on the surface.
Flip the paratha and cook the other side for about 30 seconds. You will see some light brown spots.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for about a minute until it's golden brown and crisp.
Apply ghee on the other side, flip, and cook for another 30-45 seconds until that side is also golden and crisp.
Remove the paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it warm.
Repeat the stuffing, rolling, and cooking process for all the remaining dough balls.
5
Serve
Serve the hot Egg Keema Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achar).
Pro Tips
1Ensure the egg filling is completely cool before stuffing. A warm filling will release steam and make the dough soggy, causing it to tear while rolling.
2Do not over-stuff the parathas. It's better to have a little less filling than a torn paratha.
3Roll the stuffed parathas gently. If the filling starts to peek out, dust that spot with a little dry flour and continue rolling.
4Cook the parathas on medium to medium-high heat. If the heat is too low, they will become hard; if it's too high, they will burn on the outside before cooking through.
5For extra soft dough, you can use milk or a tablespoon of yogurt instead of water for kneading.
6The egg keema filling can be prepared a day in advance and refrigerated, making the process quicker on the day of cooking.
Recipe Variations
Cheesy Egg Paratha
Cheesy Egg Paratha
Add 1/2 cup of grated mozzarella or cheddar cheese to the cooled egg filling before stuffing for a gooey, cheesy twist.
Spicier Version
Spicier Version
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper to the filling for extra heat.
Herbaceous Flavor
Herbaceous Flavor
Add 1 tablespoon of finely chopped mint leaves or kasuri methi (dried fenugreek leaves) to the filling for a different aroma and taste.
Vegetarian Alternative
Vegetarian Alternative
Replace the mashed eggs with crumbled paneer (Indian cottage cheese) or mashed potatoes to make Paneer Keema Paratha or Aloo Keema Paratha.
Health Benefits
✨
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function. This makes the paratha very satiating.
✨
Rich in Fiber
Made with atta (whole wheat flour), these parathas are a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
✨
Sustained Energy Release
The combination of complex carbohydrates from whole wheat and protein from eggs provides a steady release of energy, keeping you full and energized for longer periods.
Frequently Asked Questions
Is Egg Keema Paratha healthy?
Yes, it can be a healthy and balanced meal. Eggs provide high-quality protein, while the whole wheat flour (atta) offers complex carbohydrates and dietary fiber. To make it healthier, use minimal ghee or oil for frying.
How many calories are in one serving of Egg Keema Paratha?
One serving, which consists of two parathas, contains approximately 560 calories. The exact count can vary based on the amount of ghee used for frying and the size of the parathas.
My parathas keep breaking while rolling. What am I doing wrong?
This usually happens for three reasons: 1) The dough is too stiff. Make sure your dough is soft and pliable. 2) The filling is too wet or still warm. Ensure the filling is dry and completely cool. 3) You are applying too much pressure. Roll gently and evenly from the center outwards.
Can I make the filling in advance?
Absolutely! The egg keema filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This is a great time-saver.
How do I store leftover parathas?
Store leftover parathas in an airtight container or wrapped in aluminum foil in the refrigerator for up to 2 days. Reheat them on a hot tawa with a little ghee or in a microwave for a few seconds.
