Egg Stuffed Parantha

Parathas stuffed differently with an egg mixture – wholesome and delicious This is a Sanjeev Kapoor exclusive recipe.

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Egg Stuffed Parantha

Main Ingredients Eggs, Whole wheat flour
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Egg Stuffed Parantha

  • 8 Eggs
  • 2 cups + for dusting Whole wheat flour
  • to taste Salt
  • 1 tablespo for drizzling Oil
  • 4 tablespo to serve Onion chopped
  • 4 tablespo to serve Tomato chopped
  • 4 teaspoon to serve Fresh coriander leaves chopped
  • 4 teaspoons Green chillies chopped
  • 1 teaspoon Turmeric powder
  • 3 teaspoons Red chilli powder
  • 2 teaspoons Cumin powder
  • to serve Tomato chutney


  1. Take whole wheat flour in a bowl, add salt, 1 tbsp oil and sufficient water and knead into soft dough. Drizzle 2 tsps oil and knead again. Set aside for 10-15 minutes.
  2. Divide the dough into 4 equal portions and shape them into balls. For each paratha, dust a little flour on a dough ball and roll it out into a thin roti. Heat a non-stick tawa, place the roti on it, and cook, turning sides, till golden brown specs appear on both sides.
  3. Break 2 eggs into a glass, add 1 tbsp onion, 1 tbsp tomato, 1 tsp coriander leaves, 1 tsp green chilli, ¼ tsp turmeric powder, ¾ tsp red chilli powder and ½ tsp cumin powder and beat well.
  4. Drizzle oil on both sides of paratha. Open out a little portion of the roti to create a pocket with a flat ladle. Pour the egg mixture into the pocket let it spread properly. Drizzle a little oil on each side and cook on medium heat till eggs are cooked completely.
  5. Cut each paratha into 4 triangles and arrange them on serving plates. Serve hot with chopped onion, chopped tomato, chopped coriander leaves and tomato chutney.