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Introduction
Egg Soup with Paratha Recipe something so special about a warm, hearty breakfast. It fills your home with amazing smells and gives you energy for the whole day. In Pakistan, one of the most loved breakfast combinations is egg soup with paratha. It’s the kind of meal that brings everyone to the table with a smile.
You might be wondering, what is “Egg Soop”? Don’t worry, it’s not a complex soup! “Soop” is a fun, local way to say a saucy, flavorful egg scramble cooked with onions, tomatoes, and simple spices. It’s incredibly easy to make and tastes absolutely delicious.
Paired with a soft, flaky, and golden paratha, this dish is pure comfort food. This recipe will guide you through making both the egg soop and the paratha from scratch. The steps are very simple, and the ingredients are basic. Let’s get cooking!
Ingredients You Will Need
Here is everything you need to make this delicious Pakistani-style breakfast for 2-3 people.
| Ingredient | Quantity | Notes |
|---|---|---|
| For the Egg Soup | ||
| Eggs | 4 large | |
| Onion | 1 medium | Finely chopped |
| Tomato | 1 large | Finely chopped |
| Green Chili | 1-2 | Finely chopped (adjust to your taste) |
| Fresh Coriander | 2 tbsp | Chopped |
| Salt | 1 tsp or to taste | |
| Red Chili Powder | 1/2 tsp | |
| Turmeric Powder | 1/4 tsp | |
| Cumin Seeds | 1/2 tsp | |
| Oil or Ghee | 3 tbsp | Ghee gives a richer flavor |
| Water | 1/4 cup | |
| For the Paratha | ||
| Whole Wheat Flour | 2 cups | |
| Salt | 1/2 tsp | |
| Oil or Ghee | 1 tbsp + more for cooking | |
| Water | About 3/4 cup | As needed to make a soft dough |
How to Make Egg Soup with Paratha: Step-by-Step
Let’s break down the process into easy-to-follow steps. We will start by making the paratha dough as it needs to rest.
Step 1: Make the Paratha Dough
In a large bowl, mix the whole wheat flour and salt. Add one tablespoon of oil and mix it in with your fingers. Slowly add water, little by little, and start kneading. Keep kneading for 5-7 minutes until you have a soft and smooth dough. Cover the bowl with a damp cloth and let the dough rest for at least 20-30 minutes.
Step 2: Prepare the Egg Mixture
While the dough rests, let’s prepare the egg soop. Crack the 4 eggs into a medium-sized bowl. Add the salt, red chili powder, and turmeric powder. Use a fork or whisk to beat the eggs and spices together until they are well combined and a bit frothy. Set this bowl aside for now.
Step 3: Cook the Soup Base
Heat oil or ghee in a non-stick pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onion and green chili. Cook until the onions become soft and translucent. Now, add the chopped tomatoes. Cook until the tomatoes become very soft and mushy, and the oil starts to separate from the mixture.
Step 4: Combine and Cook the Egg Soup
Pour the beaten egg mixture into the pan with the cooked onions and tomatoes. Let it sit for 30 seconds without stirring. Then, gently scramble the eggs with the masala using a spatula. Keep stirring and cooking for 2-3 minutes until the eggs are almost cooked. Now, add 1/4 cup of water and mix well. Let it simmer for another 2 minutes until the eggs are fully cooked and the soup has a saucy consistency. Turn off the heat and garnish with fresh coriander. Your egg soup is ready!
Step 5: Roll and Cook the Parathas
Now, go back to your rested dough. Divide it into 4 equal-sized balls. Take one ball and roll it out on a floured surface into a small circle, about 5-6 inches wide. Brush a little ghee or oil on top, fold it in half, brush again with ghee, and fold again to form a triangle. Roll this triangle out gently into a larger triangle, about 7-8 inches wide. Heat a tawa or flat pan over medium-high heat. Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see bubbles, then flip it. Cook the other side, and then drizzle a little oil or ghee around the edges. Press down gently and cook until both sides are golden brown and crispy. Repeat with the remaining dough balls.
Cooking Time and Serving
- Prep Time: 25 minutes (including dough resting)
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 2-3 people
Serve the hot, saucy egg soop immediately with the freshly made, flaky parathas. A cup of Pakistani Chai is the perfect drink to complete this traditional breakfast experience. You can also serve it with a side of plain yogurt or pickle.
Tips and Tricks for the Best Results
- Soft Dough is Key: The secret to soft parathas is a soft, well-kneaded, and well-rested dough. Don’t skip the resting time.
- Control the Heat: Cook the egg soop on medium heat. If the heat is too high, the eggs can become rubbery.
- Customize Your Soup: Feel free to add other finely chopped vegetables like bell peppers or a pinch of garam masala for extra flavor.
- Perfect Paratha Flakiness: The process of folding and rolling the dough after applying ghee is what creates the beautiful, flaky layers inside the paratha.
How to Store Leftovers
- Egg Soup: It is best enjoyed fresh. However, you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan, adding a splash of water if it looks dry.
- Parathas: Cooked parathas can be stored in an airtight container at room temperature for a day or in the fridge for 2-3 days. Reheat on a tawa or in a toaster to get back their crispness. You can also freeze cooked parathas for up to a month.
Frequently Asked Questions (FAQs)
Can I use all-purpose flour (maida) for the paratha?
Yes, you can. Parathas made with all-purpose flour are even softer, but whole wheat flour is a healthier and more traditional choice for this recipe.
My egg soup turned out dry. What did I do wrong?
You probably cooked it for too long or on too high heat. The addition of water at the end is crucial to create a saucy consistency. If it’s dry, you can always mix in a little more warm water at the end.
Is there a way to make this recipe faster?
Absolutely! If you are short on time, you can use store-bought, frozen parathas. They taste great and save a lot of effort. Just pan-fry them as per the package instructions while you make the egg soop.
Conclusion
This Egg Soup with Paratha recipe is a true taste of a simple, homely Pakistani breakfast. It’s not fancy, but it’s packed with flavor and is incredibly satisfying. The process is straightforward, and the result is a meal that feels like a warm hug.
We hope you and your family love this recipe as much as we do. Try this recipe and share your feedback in the comments below. We would love to hear how it turned out for you! Happy cooking!
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