Looking for a tasty and easy breakfast that you can prepare without kneading dough or stuffing parathas? Try this Oats Egg Paratha Recipe, a delicious combination of oats, eggs, milk, semolina, and potatoes.
These homemade parathas are soft inside, lightly crispy outside, and flavoured with onion, green chillies, coriander, and spices. They are cooked with a small amount of oil, making them a convenient option for breakfast, lunch boxes, or an evening snack.
Unlike traditional parathas made with refined flour, this recipe uses oats as its main ingredient. Follow the step-by-step instructions below to prepare these flavourful oats egg parathas at home.
Ingredients
For the Oats Batter
- Approximately ¾ cup oats
- ½ bowl semolina (sooji)
- 1 cup warm milk
- 1 cup water, plus approximately 1 additional cup later
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoon white oil
- ½ of a large boiled potato, grated (or 1 medium potato)
For the Egg Mixture
- 3 eggs
- Finely chopped onion
- Finely chopped green chillies
- Fresh coriander leaves, chopped
- Salt to taste
- Slightly less than 1 teaspoon Kashmiri red chilli powder
For Cooking
- A small amount of oil for each paratha
Note: The video does not specify exact quantities for the onion, green chillies, and coriander. Adjust them according to your taste.
How to Make Oats Egg Paratha
Step 1: Soak the Oats and Semolina
Take a mixing bowl and add one cup of warm milk and one cup of water.
Add one teaspoon of sugar, salt to taste, and one tablespoon of white oil. Mix thoroughly until the sugar dissolves.
Add approximately three-quarters of a cup of oats and half a bowl of semolina. Stir well so that both ingredients are evenly mixed into the liquid.
Cover the bowl and leave the mixture to rest for 10–15 minutes. During this time, the oats and semolina will soften and absorb the liquid.
Step 2: Prepare the Egg Mixture
Crack three eggs into a separate bowl and beat them well.
Add finely chopped onion, green chillies, and fresh coriander leaves. Season with salt and slightly less than one teaspoon of Kashmiri red chilli powder.
Mix everything thoroughly. Your seasoned egg mixture is now ready.
Step 3: Add the Boiled Potato
After 10–15 minutes, uncover the oats mixture. The oats and semolina should be soft, with most of the liquid absorbed.
Grate half of a large boiled potato into the bowl. You can also use one medium-sized boiled potato.
Mix the grated potato thoroughly into the oats mixture. It adds flavour and helps give the parathas a soft texture.
Step 4: Combine the Batter
Add approximately half of the prepared egg mixture to the oats and potato mixture.
Pour in about one additional cup of water and mix gently until you obtain a pourable batter. Adjust the consistency as needed so that it can spread easily in the pan.
Keep the remaining egg mixture aside to add to the parathas while cooking.
Step 5: Cook the First Side
Heat a pan or tawa over low heat and lightly grease it with a small amount of oil.
Pour approximately one and a half ladles of the oats batter onto the pan. Spread it gently into a round, moderately thick paratha.
Allow it to cook over low heat. Wait until the upper surface begins to dry and the underside is sufficiently set.
Step 6: Add the Egg Mixture
Spread approximately two spoonfuls of the reserved egg mixture over the upper surface.
Carefully flip the paratha. Add a little more egg mixture to the other side as well, following the method shown in the video.
Allow the egg to cook properly. Turn the paratha as needed and cook both sides until lightly golden.
Step 7: Cook Until Done
Continue cooking over low to medium heat, turning occasionally for even cooking.
Because these parathas are thicker than some traditional flatbreads, they need enough time for the centre to cook thoroughly. Avoid using high heat, which can brown the outside before the inside is cooked.
Remove the paratha once both sides are cooked and lightly crisp.
Step 8: Repeat and Serve
Lightly grease the pan again and repeat the process with the remaining oats batter and egg mixture.
Serve the oats egg parathas hot for breakfast, as a lunch-box option, or as a filling snack.
Tips for Perfect Oats Egg Paratha
- Allow enough soaking time: Resting the oats and semolina for 10–15 minutes helps soften them.
- Grate the boiled potato: This makes it easier to mix the potato evenly into the batter.
- Adjust the batter consistency: The batter should spread easily on the pan without becoming excessively watery.
- Use a low to medium flame: This helps the thicker parathas cook evenly.
- Cook the egg thoroughly: Make sure the egg mixture is fully cooked before serving.
- Customise the seasoning: Adjust the onion, green chillies, coriander, and Kashmiri chilli powder to suit your taste.
- Use only a little oil: Lightly greasing the pan is sufficient for cooking these parathas.
Frequently Asked Questions
Is oats egg paratha a good breakfast option?
It combines oats, eggs, milk, potato, and spices in one meal. Its nutritional value depends on the ingredients and portion size.
Can I prepare oats paratha without refined flour?
Yes. This recipe uses oats and semolina instead of refined flour. However, semolina is made from wheat, so the recipe is not gluten-free.
Can I make this recipe with two eggs?
Yes. The video suggests using two, three, or four eggs. If you change the quantity, adjust the seasoning and the amount of egg mixture added to each paratha.
Can I pack oats egg paratha for lunch?
Yes. Allow the parathas to cool slightly before packing them in a lunch box. Keep them refrigerated if they will not be eaten soon, and reheat thoroughly before serving.
How do I prevent the paratha from staying raw in the middle?
Cook it over low to medium heat and allow enough time for the centre to cook. Avoid high heat, as it can brown the outside too quickly.
Final Thoughts
This easy oats egg paratha is a useful alternative to the usual breakfast routine. With softened oats, semolina, boiled potato, and a flavourful egg mixture, it makes a satisfying homemade dish without the need to knead or roll traditional paratha dough.
Try this recipe at home and share your experience with BengaliPaakshala.
Recipe by BengaliPaakshala
