Egg pocket parantha is a delicious Punjabi style breakfast for egg lovers. Made by filling beaten egg into the pocket of half cooked parantha and then shallow frying it, this yummy dish is very easy and quick to make at home. Perfect for kids!
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- 4 Eggs
- 2 teaspoons Ginger, grated
- 1 Green chili, finely chopped
- 1 tablespoon Fresh Coriander (Cilantro), chopped
- 2 tablespoons Cooking oil
- Salt, to taste
- 1/2 teaspoon Chat Masala
- 2 cups Wheat flour
Procedure for making Egg Parantha
- Reserving 1/3rd of the flour for dusting the parantha, knead dough with the remaining flour. Keep aside.
- Break 2 eggs in a bowl and add chopped green chili, ginger, salt, coriander and beat to mix well, keep aside.
- Take two portions of the dough and roll each within your palms into a ball. Roll each with a rolling pin into a circle of desirable diameter (dust in the remaining flour to avoid sticking while you roll).
- Spread 1/2 teaspoon oil on it. Fold two opposite corners overlapping each other at the center (like folding a shirt to make a cylinder) and spread a little oil on them. Then fold the other two opposite sides overlapping each other at the center to give it a shape of a small square.
- Dust in the flour and roll the square with a rolling pin into a thin larger flat square.
- Place a non-stick flat pan or griddle on medium heat and grease it lightly.
Note: You may use this non-stick pan.
- Put one parantha on it and once it cooks from bottom, flip it to other side. Cook a little from this side too. Repeat for the other dough ball.
- Lower the heat and remove the paranthas from the pan. Now take a knife and cut them from one side’s edge to make a pocket. Be careful when you make a pocket in parantha since it will be very hot. The steam may burn you! Also take care that the parantha should not break.
- Pour the egg mixture in this pocket and seal it nicely.
- Spread a little oil on the edges and on top of the parantha too.
- Place the parantha on the pan and cook it on low heat for a couple of minutes.
- Flip the parantha to other side and put oil on this side also. As the egg and parantha are cooked well and golden brown patches appear on its surface transfer it to a serving plate.
- If you wish to, cut the parantha in half carefully and serve it with the egg filling showing. Else serving as it is with butter.
Preparation Time: 30 minutes
- You may even add a little finely chopped onion to the egg mixture.
- If some egg mixture leaks out, no problem it will cook with parantha.