crispy egg paratha

Here’s a clear and authentic recipe for a Crispy Egg Paratha — a popular South Asian street-style breakfast dish featuring flaky, golden paratha layered with a spiced egg filling. It’s crispy on the outside, soft inside, and packed with flavor.

Ingredients

For the dough:

1 ½ cups all-purpose flour (maida) or whole wheat flour
½ teaspoon salt
1 tablespoon oil or ghee
Water (as needed to form a soft dough)

For the egg mixture:

2 large eggs
2 tablespoons finely chopped onion
1 green chili, finely chopped (optional)
1 tablespoon chopped coriander (cilantro)
Salt, to taste
¼ teaspoon black pepper or red chili flakes

For cooking:

2–3 tablespoons oil or ghee

Instructions

1. Prepare the dough

In a mixing bowl, combine flour and salt.
Add oil and mix with your fingers until the mixture resembles coarse crumbs.
Gradually add water, a little at a time, and knead into a soft, smooth dough.
Cover and rest for 15–20 minutes.

2. Make the egg filling

In a bowl, whisk together the eggs, onion, chili, coriander, salt, and pepper.
Set aside.

3. Roll out the paratha

Divide the dough into equal portions (2–3 balls).
Roll one dough ball into a thin circle (about 8–9 inches).
Brush lightly with oil, fold from both sides to make a square or triangle, and roll again lightly to flatten (this creates layers).

4. Cook the paratha

Heat a tawa or nonstick skillet over medium heat.
Place the paratha on the hot pan and cook for 1–2 minutes until light brown spots appear.
Flip it and cook the other side for another minute.
Drizzle 1 teaspoon of oil or ghee around the edges and on the surface.
Continue flipping and pressing gently until both sides are golden and crispy.

5. Add the egg filling (street-style method)

Once the paratha is cooked and crispy, remove it briefly from the pan.
Pour a portion of the beaten egg mixture directly onto the hot pan.
Quickly place the paratha back on top of the egg, pressing gently so the egg adheres to the underside.
After 30–40 seconds, flip it so the egg side cooks completely and sets.
Cook until both sides are golden, crispy, and the egg layer is cooked through.

6. Serve

Slice into quarters and serve hot with chutney, ketchup, or yogurt raita.
Optionally, sprinkle with chaat masala or crushed red chili for extra flavor.

Tips and Variations

Stuffed version: You can pour the egg inside the paratha (by lifting one edge slightly) for a sealed, stuffed texture.
Flakier texture: Use ghee instead of oil when rolling and cooking.
Add-ons: Try adding grated cheese or cooked minced chicken to the egg mixture for a richer version.
Shortcut: You can use store-bought frozen parathas — cook them halfway, then follow the egg step.

Would you like me to give you the Dhaba-style street version (layered, flaky, and spicy) or the quick home-style version (simple and fast, ideal for breakfast)?

Crispy Egg Paratha