Egg and Chicken Breakfast Paratha
PakistaniBreakfastDesi eggsMedium
Whole wheat parathas stuffed with spiced chicken and scrambled egg — a protein-rich desi breakfast.
Prep time15 min
Cook time22 min
Total time37 min
Servings4
Ingredients
- 2 cups atta (whole wheat flour)
- 1/2 tsp salt
- Water as needed
- 200 g boneless chicken, diced small
- 4 Desi eggs
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Knead atta, salt and water into a soft dough; rest 15 minutes.
- Heat oil, fry the onion until golden, add ginger-garlic paste, tomato and spices; cook until oil separates.
- Add the chicken and cook 10 minutes until done.
- Beat the eggs, pour in and scramble until just set. Stir in coriander and let it cool slightly.
- Roll dough into balls, flatten, place filling in the centre and seal; roll gently into parathas.
- Cook each paratha on a hot tawa with a little ghee until golden on both sides. Serve hot with dahi or chutney.
Nutrition — estimated per serving
Calories (estimate)400 kcal
Protein (estimate)24 g
Fat (estimate)16 g
Carbs (estimate)40 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
Dice the chicken small so it cooks fast and fits the paratha. Food safety: cook chicken fully and eggs until set; serve hot. Allergens: egg, wheat (gluten), milk (ghee, dahi). Substitute: use leftover chicken tikka, or paneer instead of chicken. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).