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A delicious and hearty flatbread stuffed with spiced scrambled eggs. This popular North Indian breakfast is perfect for a filling meal, crispy on the outside with a soft, savory filling.
For 4 servings
Prepare the Dough
Make the Khagina (Egg Filling)
A delicious and hearty flatbread stuffed with spiced scrambled eggs. This popular North Indian breakfast is perfect for a filling meal, crispy on the outside with a soft, savory filling.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 582.25 calories per serving with 19.46g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Stuff and Roll the Parathas
Cook the Parathas
Serve
Add 1/2 cup of shredded mozzarella or cheddar cheese to the cooled egg filling for a delicious, gooey center.
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the egg mixture for extra protein and a richer texture.
Add 1/4 cup of finely chopped bell peppers (capsicum) or grated carrots to the onions while sautéing for added nutrition and crunch.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the egg filling for an extra kick.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, immune function, and maintaining healthy skin and hair. A serving of Khagina Paratha provides a substantial protein boost.
Made with whole wheat flour (atta), these parathas are rich in complex carbohydrates and dietary fiber. This combination ensures a slow release of energy, keeping you full and energized for longer.
This dish is a good source of various nutrients. Eggs provide Vitamin D, B12, and choline, while the onions, tomatoes, and spices contribute antioxidants and essential minerals like potassium and Vitamin C.
A single Khagina Paratha contains approximately 250-280 calories, depending on the amount of ghee used for frying. A standard serving of two parathas would be around 500-560 calories.
It can be a balanced and nutritious meal. It provides high-quality protein from eggs and complex carbohydrates and fiber from the whole wheat flour. However, it is shallow-fried, which adds fat and calories. To make it healthier, use minimal ghee for cooking and serve it with a side of yogurt and salad.
Tearing usually happens for two main reasons: the filling is too wet or not completely cool, or you've overstuffed it. Ensure your scrambled eggs are relatively dry and have cooled to room temperature. Also, use a gentle, even pressure when rolling from the center outwards.
Yes, you can prepare the dough and the filling in advance. Store the dough in an airtight container in the refrigerator for up to 24 hours. The filling can also be refrigerated for up to 2 days. Let the dough come to room temperature for 15-20 minutes before rolling.
Store cooled parathas in an airtight container or a zip-top bag in the refrigerator for up to 2 days. To reheat, place them on a hot tawa for a minute on each side. You can also freeze them by stacking them with a layer of parchment paper in between.
This recipe goes great with these complete meals
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