Kids Egg and Potato Paratha
PakistaniKidsDesi eggsMedium
A soft, golden egg and potato paratha — a filling, mild breakfast or lunchbox classic children love.
Prep time15 min
Cook time10 min
Total time25 min
Servings2
Ingredients
- 1 cup whole wheat flour (atta)
- 1 Desi egg, beaten
- 1 small boiled potato, mashed
- 1 tablespoon ghee or oil
- 1/2 teaspoon salt
- 1 pinch ajwain (optional)
- Water as needed for dough
Method
- Knead the atta with water and a pinch of salt into a soft dough. Rest for 10 minutes.
- Mix the mashed potato with the beaten egg and salt.
- Divide the dough into 2 balls. Roll one into a small circle, place half the filling in the centre and seal the edges.
- Roll gently into a paratha, dusting with dry atta as needed.
- Cook on a hot tawa with a little ghee for 2-3 minutes on each side until golden spots appear.
- Repeat for the second paratha and serve warm with yoghurt.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)10 g
Fat (estimate)12 g
Carbs (estimate)38 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
Nutrition figures are estimates only. Roll gently so the filling does not burst out. Allergens: egg, wheat (atta), milk (ghee, yoghurt). Pakistani alternative: use desi ghee and fresh atta; serve with plain dahi. Best eaten fresh off the tawa; wrap in cloth to keep soft for lunchboxes.