Egg paratha Recipe

Spiced eggs with spinach and tomato served in a grilled flatbread.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the batter
  • Wheat flour : 240 g
  • Groundnut oil : 50 ml
  • Water : 100 ml
  • Maldon salt : 2 pinch(es)
  • For the filling
  • Spinach leave(s) : 100 g
  • Red chilli(s) : 1 whole
  • Whole egg(s) : 6 whole
  • Cashew nut(s) : 30 g
  • Tomato(es) : 3 whole
  • Unsalted butter : 60 g



    Put the flour into a large bowl, add a pinch of salt, add 2 teaspoons of nut oil and gradualy add warm water a little at a time while mixing gently. You want the dough to start to form a ball. Split the dough into golf ball size pieces and set aside to rest for 20 minutes.

    To make the parathas.
    Roll out the dough balls into round even sizes about 5 millimetres thick

    Heat a grill pan or frying pan on a high heat, brush the parathas with the the remaining nut oil and cook on either side for 3 minutes. If they are going brown too quickly, reduce the heat.


    De-seed the chilli and cut into a fine dice, wash the spinach and remove the tough center core. Cut the tomato into small dice, roughly chop the cashews.
    Break the eggs and beat together with a pinch of salt.

    Melt the butter in a frying pan, add the prepared vegetables and cook for 3 minutes, add the beaten egg and cook for a further 2 minutes or until the egg has set.

    To serve the dish.
    Place a partha in the middle of a plate, spoon some of the filling into the middle and roll.

Chef's tip

«You can add some natural yoghurt to the dish to balance any heat or try adding different ingredients such as spring onions or some Paneer cheese.»

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