I had the pleasure of trying one of the most unique types of foods during my Hajj tour in 2009 and I still remember the best breakfast I had in the tents of Mina included ‘Egg Paratha’. I came back to Pakistan and tried it myself and it was absolutely lovely. I still make it when I want to try something better than the regular ‘Paratha-Omelette’ breakfast which we have here. It is very simple to make although the ingredients would be almost the same as the regular omelette, it’s the difference in adding those ingredients which makes it stand out.

 

 

So try it when you feel bored of having regular breakfast. Egg Paratha can also be enjoyed with evening tea with slight modifications!

 

Egg Paratha – Ingredients

• Wheat flour (The same ‘Paira/Dough’ used for making regular Paratha) – Fine flour can also be used
• Water (For mixing with flour to make the ‘Paira/Dough’)
• Salt (To taste)
• Use one of these: Red Chilli Powder (To taste) / Chopped Green Chilli (To taste)
• Onions (Optional)
• Black Pepper (To taste)
• Mint leaves & Coriander (Finely chopped together)
• Eggs (One per paratha)

Egg Paratha – Recipe

• Knead the wheat flour, using little oil to a soft dough
• Divide the dough into 4 equal portions and keep aside
• Add whipped eggs, Salt, Chilli, Black Pepper, Chopped Mint & Coriander and Onions in a bowl and whisk well
• Roll out a paratha dough and spread it
• Pour/add above made mixture on its center leaving the edges of the dough as dry so that they can be folded
• Fold from four sides of the dough to cover the poured mixture and join together by applying little oil and flour on it and seal it properly.
• Heat a Tava (flat pan) and place the filled/stuffed paratha carefully on it because the mixture inside can leak and  kill the whole idea
• Cook it from one side unless golden brown with oil
• Once the side is cooked hard enough, turn the side carefully again making sure the mixture doesn’t leak (Although the mixture would be half cooked by now but take precautions)
• Cook the other side of your egg paratha until golden.
• Take off the egg paratha from Tava when golden color appears
• Serve with tea or cream