📸 Image coming soon for Egg Paratha
Egg Paratha
Sarapan • Malaysia
How to Make Egg Paratha (Traditional & Healthy Version)
Egg Paratha is a beloved breakfast staple across Malaysia, especially in the northern regions where Indian influences blend seamlessly with local tastes. This crispy flatbread, stuffed with fluffy eggs and aromatic herbs, is known locally as 'roti telur'. It’s often enjoyed in bustling mamak stalls, reflecting the multicultural vibrancy of Malaysia. The dish is a perfect harmony of textures: soft and savory egg filling enveloped in a golden, flaky paratha. With a touch of fresh coriander (daun ketumbar), spring onions, and optional hints of pandan, Egg Paratha delivers a satisfying meal that’s both nourishing and full of flavor. In Malaysia, Egg Paratha is typically paired with spicy dhal, sambal, or a cooling yogurt dip. Its versatility makes it a popular choice for breakfast, lunch, or even a light dinner. This healthy version incorporates whole wheat flour, local vegetables, and minimal oil, making it a great option for those tracking calories or seeking balanced nutrition. Whether enjoyed at home or in a local kopitiam, Egg Paratha offers a delightful taste of Malaysian multicultural cuisine, highlighting the fusion of Indian and Malay flavors in everyday meals.
Bahan-bahan(untuk 1 medium paratha with egg filling)
- 1 cup Whole wheat flour (tepung gandum)
- 2 Eggs (telur ayam)
- 2 stalks, chopped Spring onion (daun bawang)
- 2 tbsp, chopped Coriander leaves (daun ketumbar)
- 1 small leaf, finely chopped Pandan leaf (daun pandan) - pilihan
- 2 tbsp Low-fat milk (susu rendah lemak) - pilihan
- 1/2 tsp Salt (garam)
- 1/4 tsp Black pepper (lada hitam)
- 2 tsp Olive oil (minyak zaitun)
- 1/3 cup Water (air)
Arahan
- 1
Mix whole wheat flour, salt, and water in a bowl. Knead into a soft, smooth dough. Cover and let rest for 10 minutes.
10 minutes
Use tepung gandum for authentic flavor and added fiber.
- 2
Whisk eggs with low-fat milk, black pepper, chopped spring onions, coriander leaves, and pandan leaf (if using). Set aside.
5 minutes
Add daun ketumbar for a fresh, herbal aroma.
- 3
Divide dough into two balls. Roll each into a thin circle (about 8 inches) on a lightly floured surface.
5 minutes
Ensure paratha is thin for crispiness.
- 4
Heat 1 tsp olive oil in a non-stick pan. Place one dough circle on the pan. Cook for 1 minute, then pour half the egg mixture on top.
3 minutes
Spread egg mixture evenly for a uniform filling.
Kenapa hidangan ini sihat
This healthy Egg Paratha recipe is a smart choice for breakfast or lunch, as it combines complex carbohydrates, lean protein, and beneficial fats. Whole wheat flour supports heart health and helps control blood sugar. Eggs keep you full longer, reducing snacking. Local herbs and minimal oil make this dish lighter than traditional versions. It’s ideal for those seeking balanced nutrition without sacrificing taste.
Egg Paratha made with whole wheat flour provides dietary fiber, supporting digestive health and sustained energy release. Eggs offer high-quality protein, vitamins like B12, D, and minerals such as iron and selenium. Adding spring onions and coriander boosts antioxidants and vitamin C. Using olive oil and low-fat milk reduces saturated fat, making this version suitable for calorie-conscious eaters. Pandan leaf brings natural aroma without extra calories.
Petua
- 💡Tip 1: Use fresh herbs for maximum aroma and health benefits.
- 💡Tip 2: Let the dough rest for a softer paratha.
- 💡Tip 3: Cook with minimal oil for a lighter, healthier meal.
Penyimpanan & hidangan
Store leftover paratha in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet before serving. Avoid microwaving to maintain crispiness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 280.0 kcal |
