Egg paratha is a savory Indian flatbread that elevates the classic paratha by incorporating eggs. It's a popular breakfast and brunch dish, loved for its rich flavor and satisfying texture.

Here's a closer look at its key features:

• Dough: The foundation is a soft dough made from whole wheat flour (atta), water, and often a touch of oil or ghee for richness.


• Egg Incorporation: Eggs are the star ingredient! They can be:
  
  
  
  • Mixed into the dough: This creates a slightly denser, richer paratha with a subtle egg flavor throughout.
  
  
  • Used as a filling: The egg is cooked separately with spices and herbs, then enveloped within the paratha layers, resulting in a more pronounced egg flavor and a delightful surprise with each bite.
  
  
  
  


• Cooking Method: The paratha is rolled out and cooked on a hot griddle or tawa with oil or ghee. It's flipped and cooked on both sides until golden brown, slightly crispy, and cooked through.


• Flavor and Texture: Egg paratha offers a wonderful combination of a soft and slightly chewy interior with crispy edges. The egg adds a savory richness and enhances the overall flavor.


• Customization: There's room for creativity! You can add finely chopped onions, chilies, coriander leaves, or spices like garam masala to the egg mixture for extra flavor and depth.


• Serving Suggestions: Egg parathas are typically served hot off the griddle. They pair perfectly with:
  
  
  
  • Yogurt: A cooling and tangy contrast.
  
  
  • Chutney: Adds a burst of flavor, whether it's spicy, tangy, or sweet.
  
  
  • Pickles: Provides a tangy and spicy kick.
  
  
  • Curries: A hearty accompaniment for a more substantial meal.
  
  
  
  

Egg paratha is a versatile and flavorful dish that can be enjoyed for breakfast, brunch, lunch, or even a light dinner.