Royal Lucknowi Egg-Stuffed Paratha Recipe

About this recipe

A rich and flavorful stuffed paratha inspired by Lucknowi cuisine, filled with a spiced egg mixture and served hot. Perfect for a hearty lunch to meet high protein and calorie needs while indulging in traditional Uttar Pradesh flavors.

Ingredients

• 500 Gms Buckwheat Flour
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• 200 g Paneer
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250g Green Chilli
• 250g Coriander
• 50 g Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 200 ml Mustard Oil
• - Butter
• 500 ml Water

Instructions

1. Step 1: In a large mixing bowl, combine 300 g of whole wheat flour with 5 g salt and gradually add 150 ml of water. Knead the mixture into a smooth dough, cover with a damp cloth, and let it rest for 20 minutes.
2. Step 2: Heat 2 tablespoons (30 ml) of mustard oil in a pan over medium heat until shimmering. Add 10 g ginger-garlic paste and sauté for 2 minutes. Then add 5 g cumin powder, 3 g turmeric powder, 5 g red chili powder, and stir well for 1 minute.
3. Step 3: Crack 4 eggs into a bowl, whisk them until fluffy, and pour into the pan with the spices. Add 100 g crumbled paneer, 50 g Greek yogurt, 2 finely chopped green chilies, and 20 g chopped coriander leaves. Cook for 4-5 minutes, stirring constantly, until the mixture is thick and aromatic. Set aside to cool.
4. Step 4: Divide the rested dough into 4 equal portions and roll each into a thin disc approximately 8 inches in diameter. Place a generous amount of the cooled egg-paneer mixture in the center of each disc, fold the edges over, and roll gently to seal the filling inside.
5. Step 5: Heat a flat skillet or tawa over medium heat and grease with 5 g butter. Cook each paratha for 2-3 minutes on each side, pressing gently, until golden brown and crisp. Remove from heat and serve hot.