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Egg paratha is a popular type of North Indian flatbread, also known as anda paratha. It is made using whole wheat flour (atta), eggs, onions, herbs, and spices. These street foods are widely consumed throughout India and can be prepared in so many ways. Not only is this dish tasty, but it’s also high in protein, making it a great option for breakfast or a quick meal. You can make it with a variety of fillings and spices to suit varied palates. Right from kneading the dough to cooking a crispy egg paratha, here’s every essential tip you’d require to make one for yourself.
Kneading The Dough
The dough is the base of a delicious egg paratha. First, use good quality whole wheat flour for a healthier choice that improves texture. To begin kneading the dough, mix all the ingredients (flour, water, salt) until the mixture is flexible and soft. It's important to knead the dough for five to seven minutes. After that, let the dough rest for 20 to 30 minutes to rest, covered with plastic wrap or a moist dish towel. The gluten can relax during this resting time, which facilitates smooth rolling out later. While kneading the dough, add a tablespoon of oil or ghee if you wish to make the paratha richer.
Whisking Eggs
Use fresh eggs and whisk them well before adding any spices or seasonings. When whisking the eggs, you whisk until they are light and foamy. Before whisking, add a little milk or cream to the eggs to make the filling even creamier. Also, you can add more herbs or spices depending on your tastes.
Rolling The Parathas
Divide your dough into equal-sized balls when it has rested; a golf ball's size usually works well. To keep your work surface and rolling pin from sticking, lightly coat them with flour. Aim for uniform thickness when forming each ball into a circle; this will guarantee that your paratha cooks evenly. To create layers during assembly, stuff your paratha with egg filling and roll out one circle a bit bigger than the other circle. First, roll out the initial layer and place a generous amount of whisked egg filling in the centre before covering it with another rolled-out piece of dough.
Cooking Process
Egg paratha has to be made perfectly, or else the outside will not be crispy, and the fried egg filling will not be cooked properly. Add a small amount of oil or ghee to a nonstick pan or tawa that has been heated to medium heat. After assembling the paratha, carefully set it in the pan and cook it for two to three minutes on one side or until golden brown spots start to emerge. To help firm up the surface, use a spatula to flip it over and brush the edges with oil carefully. To guarantee that the paratha is heated evenly throughout, gently press down with a spatula while it is cooking. Cook for about 5 to 6 minutes total, on the heat level, depending on how crisp you want, until both sides are crispy and golden brown.
Serving Tips
Once cooked, serve the parathas whole on a dish with dipping accompaniments like raita or yoghurt, which give a creamy texture that perfectly balances the flavours, or cut them into wedges. For added flavour, you can serve them with pickles or spicy chutneys. For those who appreciate freshness, adding sliced onions or chopped coriander leaves as a garnish can improve flavour profiles and provide an attractive display.
