Desi Brunch Egg Platter
PakistaniBrunchDesi eggsEasy
A generous weekend brunch plate: fried eggs, warm parathas, masala chana and fresh salad — a complete desi brunch for the family.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 4 eggs
- 2 parathas
- 1 cup chana (chickpeas), boiled
- 1 tomato, sliced
- 1 onion, sliced into rings
- 2 green chillies, chopped
- 1/2 tsp chaat masala
- 2 tbsp oil or ghee
- Fresh coriander for garnish
- Salt to taste
Method
- Boil the chana with a little salt if not already boiled, and warm it with chaat masala.
- Fry the eggs sunny-side up in oil or ghee until the whites are set.
- Cook the parathas on a tawa until golden on both sides.
- Arrange eggs, parathas, chana and sliced tomato and onion on a large plate.
- Sprinkle chaat masala and fresh coriander on top and serve hot with chai.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)18 g
Fat (estimate)20 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Fry the eggs on medium heat so the yolks stay soft and runny. Food safety: cook egg whites until fully set. Allergens: contains egg and wheat (paratha). Substitute: use roti instead of paratha, or add boiled potatoes to the platter. Nutrition figures are estimates only.