This Egg Paratha recipe is the way my mom makes it. This recipe is easy, simple and takes less time, especially if you have leftover wheat dough. My mom would usually make this for us for breakfast or brunch.
Egg Paratha is also known as Baida Roti. Baida means egg in Hindi and Roti means bread. In Mumbai, Bade Miyan – a very popular food outlet serves great Baida Roti.
Usually, Baida Roti is served with a chicken or meat mince filling. If you are a lacto ovo vegetarian, you could stuff it with paneer or legumes filling. Or just have it plain without any stuffing.
I make this recipe, when I have little time to cook or am too tired to cook. All you need is some eggs, the everyday veggies like – onions, green chillies, ginger and some leftover wheat dough.
Baida Roti is often made with maida or all purpose flour. I have made the recipe with whole wheat flour.
In fact I always make these egg parathas with whole wheat flour. I have tried both the versions and both taste good. The all purpose flour one is more crisp and flakier than the whole wheat one.
So here we go making the Egg Parathas/Baida Roti.
1: Mix together all the dry ingredients for the dough. Add some water and knead into a smooth and pliable dough. Add more water if the dough is dry or stiff or vice versa. Keep aside covered.
2: Break the eggs in a bowl. Add all the chopped onions, chilies, ginger, cilantro and salt to the eggs well. Whisk this mixture well.
3: On a dusted rolling board, take a medium size ball of the dough. Roll the dough into a 3 or 4 inches round.
4: Apply oil or ghee on this round.
5: Fold the parathas as shown below.
6: Now again apply ghee on this fold.
7: Again fold it.
8: Now sprinkle some wheat flour and roll the double folded dough into a triangular or square shaped parathas or circular shaped parathas (the last one requires a little bit of practice )
9: You have to make the paratha one at a time and fry it. When the paratha is is getting cooked on the griddle, you prepare another paratha and so on. Heat the tava or griddle. Take the rolled paratha and keep it on the tava. Cook the parathas on a medium flame. Let the base of the paratha cook till 1/2. Flip the paratha now.
10: Apply some ghee on the top and let the paratha cook for a few seconds. Be liberal with ghee or oil.
11: Again flip the paratha. The ghee applied on the top goes down and the base comes up now. Let this side also cook till 1/2 done. Apply ghee on this top and drizzle some on the sides.
11: Flip again and cook till both sides are 3/4 cooked. Pour 3-4 tbsp of the egg mixture on the paratha on one side. Spread the egg mixture on the paratha with the help of a spoon. Pour some oil or ghee on the egg mixture as well.
12: Turn over. Now the egg mixture is getting cooked below. Drizzle some ghee on the sides.
13: Flip and let the base cook for some seconds.
14: Flip again and cook the egg mixture again. Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done.
15: Serve the egg parathas hot with a cup of indian chai. The egg parathas can be had plain or with tomato sauce. Always have these parathas fresh and hot from the griddle.
Update: The final pics of the egg paratha have been updated on 15th November 2012. I have though kept the old pics for the step by step method.
egg paratha recipe details below:
- 2 cups wheat flour
- ¾ to 1 cup water
- 2 tsp ghee or oil
- salt as required
- 3 eggs
- 1 medium size onion, chopped finely
- 1 or 2 green chilies, chopped finely
- 2 tbsp chopped cilantro/coriander leaves
- 1 tbsp chopped celery (optional)
- ½ inch ginger, chopped finely
- ¼ to ½ tsp red chilli powder
- a pinch of turmeric powder
- salt as required
- oil or butter or ghee as required for frying the parathas
- Mix together all the dry ingredients for the dough.
- Add some water and knead into a smooth and pliable dough.
- Add more water if the dough is dry or stiff.
- Cover and keep aside.
- Break the eggs in a bowl.
- Add all the chopped onions, chilies, ginger, cilantro, celery and the spice powders and salt to the eggs well.
- Whisk this mixture well.
- On a rolling board, take a medium size ball of the dough.
- First we will make the parathas. Now you can make the Parathas in two ways…. One is the folding method and the other is the layer method.
- Or just make a simple chapati….
- You have to make the paratha one at a time and fry it.
- When the paratha is is getting cooked on the griddle, you prepare another paratha and so on.
- Heat the tava or griddle.
- Take the rolled paratha and keep it on the tava.
- Cook the parathas on a medium flame.
- Pour some oil or ghee on the sides of the paratha and let it cook till its ¾ cooked.
- Pour 4-5 tbsp of the egg mixture on the paratha which is half cooked.
- You should be able to see brown spots on the paratha on both sides.
- Spread the egg mixture on one side of the paratha with the help of a spoon.
- Pour some oil or ghee on the egg mixture as well.
- Turn over.
- Now the egg mixture is getting cooked below.
- Drizzle some oil or ghee on the sides.
- Flip and let the base cook for some seconds.
- Flip again and cook the egg mixture again.
- Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done.
- Serve the parathas hot.