Egg Paratha (parota)

Ingredients

• 2 large Eggs (Room‑temperature, beaten)
• 1 small Onion (Finely chopped)
• 2 stalks Green onion (scallions) (Chopped, white and green parts)
• 1/2 tsp Salt (Or to taste)
• 1/4 tsp Ground black pepper (Freshly ground, optional)
• 1/4 tsp Red chili powder (Adjust for heat, optional)
• 1 pinch Garam masala (Optional, adds warmth)
• 1 tbsp Ketchup (For finishing drizzle)
• 2 pieces Whole wheat roti (flatbread) (Store‑bought or homemade, about 6‑inch diameter)
• 1 tbsp Cooking oil (vegetable or canola) (For pan‑frying)

Instructions

1. Prepare the egg mixture

   Crack the eggs into a mixing bowl. Add the finely chopped onion, chopped green onion, salt, black pepper, red chili powder, and a pinch of garam masala. Whisk vigorously until the mixture is uniform and slightly frothy.

   Time: PT5M

2. Heat the pan

   Place the non‑stick skillet over medium heat and add 1 tbsp of oil. Let the oil shimmer, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

3. Dip the roti

   One at a time, quickly dip a roti into the egg mixture, ensuring both sides are coated but not soaked. Let excess drip off.

   Time: PT1M

4. Cook the first side

   Lay the egg‑coated roti in the hot skillet. Cook for about 3 minutes, or until the underside turns golden brown and the egg sets.

   Time: PT3M

   Temperature: Medium heat

5. Flip and finish cooking

   Flip the paratha and cook the other side for another 3 minutes, until fully set and lightly crisp.

   Time: PT3M

   Temperature: Medium heat

6. Add ketchup and serve

   Drizzle 1 tbsp of ketchup over the hot paratha, give it a quick swirl with the spatula, then transfer to a serving plate. Repeat with the second roti.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

15 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Eggs: Egg substitute (e.g., JUST Egg), Silken tofu crumbled
• Instead of Onion: Shallots, Spring onions
• Instead of Green onion (scallions): Chives
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground black pepper: White pepper
• Instead of Red chili powder: Paprika, Cayenne pepper
• Instead of Garam masala: All‑spice blend
• Instead of Ketchup: Tomato chutney, Sriracha (for heat)
• Instead of Whole wheat roti (flatbread): Tortilla, Naan
• Instead of Cooking oil (vegetable or canola): Butter, Ghee

Equipment Needed

• Mixing bowl
• Whisk or fork
• Knife
• Cutting board
• Non‑stick skillet or frying pan
• Spatula
• Plate for serving
• Measuring spoons (optional)
• Timer (optional) (optional)

Critical Steps — Do Not Skip

• Whisk the egg mixture until uniform
• Quickly dip the roti to avoid sogginess
• Cook each side until golden without burning

Chef Tips from the Video

• For extra richness, replace oil with 1 tbsp of butter or ghee.
• Add a handful of grated cheese on top before the final flip for a cheesy version.
• Serve with a side of fresh coriander chutney for added flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 24 hours. Reheat in a skillet over low heat.

Freezer: Not recommended – the roti may become rubbery.

Room temperature: Best eaten hot; can sit out for up to 1 hour.

Make-Ahead Tips

• The egg mixture can be prepared up to 24 hours ahead and kept refrigerated; give it a quick whisk before use.
• Roti can be stored sealed at room temperature for a day.