Description
Delightful homemade flaky layered egg paratha roll delivers a culinary journey through Indian street food magic. Crisp, golden layers with spiced eggs promise a satisfying meal that transports you straight to bustling market lanes.
Ingredients
Scale
Main Ingredients:
- 1/2 kilogram (1.1 pounds) all-purpose flour (maida)
- 4 eggs
Liquid Ingredients:
- 1 cup warm water
- Ghee or oil for frying
Seasoning and Herbs:
- 1.5 teaspoons salt
- 1 teaspoon black pepper powder
- 0.5 teaspoon red chili powder (optional)
- 1–2 green chilies, finely chopped (optional)
- 2–3 tablespoons fresh coriander, chopped
Instructions
- Craft a silky, elastic dough by blending flour with salt, gradually incorporating warm water until a smooth consistency forms. Allow the dough to relax and develop for 10 minutes.
- Partition the dough into four uniform segments, gently rolling each into a rounded shape.
- Transform each dough ball into a gossamer-thin circular canvas. Lavish the surface with melted ghee, dust with a whisper of flour, then artfully fold into an accordion-like structure to create delicate layers. Coil the folded dough into a spiral, then delicately flatten into a disc. Execute this technique for all dough portions.
- Whisk eggs vigorously with seasonings – salt, black pepper, red chili powder, finely chopped green chilies, and fresh coriander – creating a vibrant, aromatic mixture.
- Warm a tawa or skillet over gentle heat. Position a paratha and cook for approximately 60 seconds on the first side. Flip the paratha, then cascade the egg mixture across its surface, ensuring even coverage. Drizzle oil around the perimeter and continue cooking until the egg sets and the paratha achieves a golden, crisp exterior. Replicate this process for remaining parathas.
- Present the hot parathas accompanied by tangy chutney, zesty pickle, or cooling yogurt for a complete culinary experience.
Notes
- Knead the dough thoroughly to develop gluten, ensuring a stretchy and soft texture that helps create those signature flaky layers.
- Let the dough rest at room temperature to relax the gluten, making it easier to roll and preventing the paratha from becoming tough.
- Use room temperature eggs for even cooking and better integration with the paratha, creating a smooth and consistent egg layer.
- For a lighter version, substitute whole wheat flour for half the all-purpose flour, adding extra nutrition and a slightly nutty flavor to the parathas.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 180 mg