This recipe provides instructions for making Cheesy Vegetable Egg Paratha, a savory and nutritious flatbread popular in South Asian cuisine, particularly in Pakistan and India. This dish combines the flakiness of a paratha (a layered flatbread made from whole wheat flour) with a flavorful filling of scrambled eggs, grated cheese, and finely chopped vegetables. The result is a satisfying and versatile meal that can be enjoyed for breakfast, brunch, lunch, or even as a light dinner. The parathas are typically cooked on a hot griddle until golden brown and slightly crispy, with the cheesy egg and vegetable mixture providing a delicious and protein-rich filling. This dish is customizable, allowing for a variety of vegetables and cheeses to be incorporated based on preference and availability.
The paratha dough itself is traditionally made from whole wheat flour (atta), which gives it a slightly nutty flavor and a hearty texture. Water is added to the flour to form a soft and pliable dough. A touch of oil or ghee is often incorporated into the dough and used for layering during the rolling process, which contributes to the paratha’s characteristic flakiness. The dough is typically kneaded until smooth and then rested for a short period to allow the gluten to relax, making it easier to roll out.
The filling is a flavorful mixture of scrambled eggs, grated cheese, and finely chopped vegetables. Eggs provide a rich and protein-packed base for the filling. Cheese, such as cheddar, mozzarella, or a blend, adds a savory and melty element that binds the vegetables and eggs together. A variety of vegetables can be used, such as finely chopped onions, bell peppers (capsicum), carrots, spinach, or green chilies (for a bit of heat). These vegetables add flavor, color, and nutritional value to the paratha. The vegetables are usually sautéed lightly before being mixed with the beaten eggs and cheese, which helps to soften them and enhance their flavor. Basic spices like salt, pepper, turmeric powder, and red chili powder (if desired) are also added to season the filling.
The assembly of the Cheesy Vegetable Egg Paratha involves rolling out a small portion of the paratha dough into a thin circle. A spoonful of the prepared cheesy egg and vegetable filling is then placed in the center of the rolled-out dough. The edges of the dough are brought together to enclose the filling, and the dough is then gently rolled out again into a larger, thin paratha, ensuring that the filling is evenly distributed and the paratha remains intact.
The parathas are cooked on a hot, flat griddle (tawa) that has been lightly greased with oil or ghee. They are cooked on both sides until golden brown spots appear and the paratha starts to look slightly crispy. A little more oil or ghee is usually applied to the paratha while it’s cooking to enhance its flavor and crispiness.
Cheesy Vegetable Egg Parathas are best served hot off the griddle. They can be enjoyed on their own as a complete meal or snack, or they can be accompanied by yogurt, pickles (achar), or a side of butter. Their versatility and delicious flavor make them a popular choice for people of all ages. The image shows a stack of several round or slightly folded flatbreads on a white plate. The flatbreads have a golden-brown and slightly speckled surface, with visible pieces of cooked egg, shredded cheese (yellow and white), and chopped vegetables (orange and green) incorporated within. One of the flatbreads at the top is partially folded, revealing more of the cheesy egg and vegetable filling inside.
The texture of Cheesy Vegetable Egg Paratha is a delightful combination of a flaky and slightly crispy outer layer of the paratha and a soft, savory, and slightly chewy filling of cooked egg, melted cheese, and tender vegetables.
The flavor profile is rich and savory from the eggs and cheese, with a mild sweetness from the vegetables (like carrots and bell peppers) and a subtle warmth from the spices (turmeric, chili powder, if used). The whole wheat paratha base adds a nutty and slightly earthy undertone.
Cheesy Vegetable Egg Paratha is a savory flatbread made from whole wheat flour, filled with a mixture of scrambled eggs, grated cheese, and finely chopped vegetables, cooked on a griddle until golden brown and slightly crispy.
The preparation involves making a soft paratha dough, preparing a filling of sautéed vegetables mixed with beaten eggs and cheese, enclosing the filling in the dough, rolling it out, and then cooking it on a hot griddle with oil or ghee until golden brown.
Ingredients:
For the Paratha Dough:
2 cups whole wheat flour (atta)
1 cup water (approximately, may need slightly more or less)
2 tablespoons vegetable oil or ghee
Pinch of salt
For the Cheesy Vegetable Egg Filling:
2 large eggs
½ cup shredded cheese (cheddar, mozzarella, or a mix)
½ cup finely chopped mixed vegetables (onion, bell pepper, carrot, spinach, etc.)
1 green chili, finely chopped (optional)
¼ teaspoon turmeric powder
¼ teaspoon red chili powder (optional)
Salt to taste
Black pepper to taste
1 tablespoon vegetable oil or ghee, for sautéing vegetables
For Cooking:
Vegetable oil or ghee, for cooking the parathas
Equipment:
Large mixing bowl
Kneading surface
Rolling pin
Flat griddle or tawa
Spatula
Small bowl (for egg mixture)
Small pan or skillet (for sautéing vegetables)
Instructions:
Part 1: Prepare the Paratha Dough:
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water, a little at a time, and mix with your hands until a soft and pliable dough forms.
Add the 2 tablespoons of oil or ghee to the dough and knead for 5-7 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 20-30 minutes.
Part 2: Prepare the Cheesy Vegetable Egg Filling:
Heat 1 tablespoon of oil or ghee in a small pan or skillet over medium heat.
Add the finely chopped onions and sauté until they become translucent, about 2-3 minutes.
Add the other chopped vegetables (bell pepper, carrot, etc.) and green chili (if using). Sauté for another 3-5 minutes until the vegetables are slightly softened. If using spinach, add it towards the end and cook until wilted.
In a small bowl, whisk the eggs with salt, pepper, turmeric powder, and red chili powder (if using).
Pour the whisked eggs over the sautéed vegetables in the pan. Cook, stirring occasionally, until the eggs are lightly scrambled and mostly set but still slightly moist.
Remove the pan from the heat and stir in the shredded cheese. Let the cheese melt into the egg and vegetable mixture. Set the filling aside to cool slightly.
Part 3: Assemble and Cook the Cheesy Vegetable Egg Parathas:
Divide the rested paratha dough into small, equal-sized balls (about the size of a golf ball).
Take one dough ball and roll it out into a small, thin circle (about 4-5 inches in diameter) on a lightly floured surface.
Place a spoonful of the prepared cheesy egg and vegetable filling in the center of the rolled-out dough.
Bring the edges of the dough together to enclose the filling completely, pinching them to seal securely.
Gently flatten the filled dough ball with your hands and then roll it out again into a larger, thin paratha (about 6-8 inches in diameter), being careful not to tear the dough and ensuring the filling is evenly spread. You may need to lightly flour your rolling surface to prevent sticking.
Heat a flat griddle or tawa over medium-high heat and lightly grease it with oil or ghee.
Place the rolled-out paratha on the hot griddle. Cook for 1-2 minutes on each side, or until light golden-brown spots appear.
Apply a little more oil or ghee around the edges and on the surface of the paratha. Flip it over and cook the other side until it is also golden brown and slightly crispy. You can gently press the paratha with a spatula to ensure even cooking and crispiness.
Remove the cooked paratha from the griddle and set it aside. Repeat the process with the remaining dough and filling.
Part 4: Serve:
Stack the cooked Cheesy Vegetable Egg Parathas on a plate.
Serve them hot, on their own or with a side of yogurt, pickles (achar), or butter, as desired.
Tips and Variations:
Vegetable Options: Feel free to use a variety of vegetables based on your preference and availability, such as peas, corn, or mashed potatoes. Ensure they are finely chopped and cooked before adding to the egg mixture.
Cheese Options: Experiment with different types of cheese like paneer (Indian cheese) or processed cheese for a different flavor and texture.
Spice Level: Adjust the amount of green chili and red chili powder according to your spice tolerance. You can also add other spices like cumin powder or coriander powder to the filling.
Herb Additions: Fresh herbs like chopped cilantro or mint can be added to the egg filling for a fresh flavor.
Make Ahead: The paratha dough can be made ahead and stored in the refrigerator for a day. The vegetable filling can also be prepared in advance. Assemble and cook the parathas just before serving.
Layered Paratha: For a more layered paratha, you can roll out the initial small circle, spread some ghee, fold it into a triangle or square, and then roll it out again before adding the filling.
Enjoy these delicious and wholesome Cheesy Vegetable Egg Parathas! They are a satisfying meal that can be enjoyed any time of the day.