Egg Stuffed Paratha

About this recipe

The stuffed egg paratha is the whole package—a barely-cooked whole egg folded into whole wheat dough along with chopped onions, green chillies, and fresh coriander, then flattened and fried on the griddle where the dough crisps, browns, and steams around the setting egg. Garam masala weaves through the filling, warming as the paratha cooks, and the challenge is keeping the egg contained without breaking the yolk before the dough seals. Pinch your seams tight, keep the heat moderate rather than aggressive, and you'll be rewarded with a paratha that looks simple but tastes like it came from a Punjab roadside stand. This is the breakfast that stays with you until afternoon. The building block is a soft dough made from whole wheat flour, rested for fifteen minutes before rolling, that becomes tender and pliable rather than stiff or elastic. The egg filling is beaten with onion, coriander, and garam masala, essentially an egg bhurji raw, so the spices infuse as the egg cooks. Pinching the dough seams tight is essential—messy seams leak, and a leaked yolk is a breakfast disaster. The paratha itself acts as both container and cooking method, the hot griddle pressing against the dough and setting the egg simultaneously on both sides. The technique that makes or breaks this is heat management. Too-hot griddle and the bottom burns before the egg sets; too-cool and the dough turns gummy and the egg cooks unevenly. Medium heat on the first paratha helps you gauge; many griddles run hot, so adjust accordingly. Ghee or oil brushed on between flips helps the dough crisp and the edges brown. The egg should be cooked through but still tender, not dry. The paratha will puff slightly with steam—a sign you're doing it right. Press gently as it finishes so both sides get maximum contact with the heat. Serve warm with thick yogurt, pickles, and a squeeze of lemon. Store leftovers wrapped in cloth for one day; eat at room temperature or reheat on the griddle. These freeze well—layer parchment between each one before freezing, then reheat on a griddle straight from frozen.