Crispy egg paratha recipe Homemade restaurant-style flaky layered egg paratha roll - Anda paratha

Mix whole wheat flour and salt in a bowl.

Gradually add water and knead to form a soft dough.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Chop onion, green chilies, and cilantro finely.

In a bowl, beat the eggs and mix in chopped onion, green chilies, cilantro, cumin seeds, and black pepper.

Divide the dough into equal portions and roll each into a ball.

Flatten a dough ball and roll it out into a circle.

Heat a skillet over medium heat and place the rolled dough on it.

Cook until the bottom is lightly golden, about 2-3 minutes.

Pour a portion of the egg mixture onto the paratha and spread evenly.

Fold the edges of the paratha over the egg mixture to encase it.

Flip the paratha and cook until the egg is set and the paratha is golden brown, about 3-4 minutes.

Repeat with remaining dough and egg mixture.

Serve hot with yogurt, pickle, and lemon wedges.

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