Egg Parantha or Bengali Dimer Porota is an Indian flatbread which envelopes a beaten egg. It is fried till crispy and flaky on the inside while the egg gets cooked on the inside thus making a perfectly stuffed parantha with a beaten egg inside. This might sound complex and tricky, but once you read my instructions for this recipe, you will be making these anda paranthas or egg paranthas every other day.
We know it by various names like Anda, Dim, Eedu, Ovo, Mutta. However different the names are, the love shared for this ingredient is pretty much the same throughout the breadth of this planet. This Dimer Porota recipe is my personal favourite and absolutely mood-lifter in my house.
As a hardcore non-vegetarian lover, I find myself giving in to the temptation of having eggs in some way or another every day. While boiled eggs or a sunny side up ends up on my breakfast plate, lunches are often about rice served with egg curry aka dimer dalna. For dinners, this dimer porota recipe is a wonderful meal idea! It is quick, needs a handful of ingredients and can be made easily within an hour.
Egg Recipe For Those In Hurry
I am not kidding at all when I tell you this that it literally requires 5 ingredients to put together a wonderful egg recipe. Often when I reach back home at the end of the day, the very thought of dinner idea bogs me down. The need of the hour is always something quick, simple and nutritious. I completely avoid going for those recipes which require elaborate preparation and longer duration for cooking.
Another reason to go for this simple egg recipe is that I always keep a box of dough in my fridge. I regularly replace it with a fresh stock because it is during such quick cooking times, it helps me a lot to have the dough which is ready to go. All I need to do is roll it into thin chapattis or circular discs and go ahead with the recipe.
How to make stuffed Egg Parantha – Ingredients list
- Whole wheat flour & All-purpose Flour
- Onion, Ginger & Chilies
- Refined Sunflower oil to fry the paranthas
- Vegetable fat or ghee to prepare the dough
Nostalgic Dimer Porota or Egg Parantha recipe
I have often made Dimer Porota and shared it on my Instagram Stories and it makes me so happy when people message me telling that it reminds them of their school tiffin, lovingly prepared by their moms. Or, how they would enjoy it as an evening snack!
Few more Parantha recipes from my Blog:
- Cheese Parantha Recipe
- Chatur Porota | Bihari Sattu Paratha Recipe
- Bengali Moglai Porota | Mughlai Parantha Recipe
- Palak Parantha | Spinach Flat Bread Recipe
- Stuffed Keema Paratha Recipe
Looking for more easy Egg Recipes? Check these out.
- Dim Kosha or Egg Pot Roast
- Dim Shorshe or Eggs cooked in Mustard Gravy
- Moglai Porota or Indian Flatbread stuffed with minced meat and egg
- Dim Chorchori | Bengali Sliced Egg Kosha recipe
- Dimer Dalna | Bengali Egg Curry Recipe
- Dim Pauruti or Savory Egg Toast
- Dimer Devil or Egg Croquettes
- Dimer Omelette Curry
This Indian street food recipe of Dimer Porota or Egg Parantha is super delicious, fulfilling and easy to make.
- 4 Eggs
- 2 tbsp Ginger Grated
- 2 Green Chilies Finely Chopped
- 1 Onion Finely Chopped
- 1/4 cup Coriander Leaves Finely Chopped
- 2 cup WW Flour + APF Flour
- Water To knead the dough
- Refined Oil To Fry
- Salt To Taste
Knead a soft dough with the combination of Whole Wheat Flour and All Purpose Flour or Maida with some Salt and 2-3 tbsp of Oil or Ghee.
Add the Oil/Ghee first and mix it with the flour. Then add water to knead.
Pinch off small balls out of the prepared dough and make thin discs out of those.
Roll then thin and cook them on a skillet. Once done keep them aside packed in damp cloth.
Now, whisk an egg in a bowl and add finely chopped Onion, Green Chilies, Ginger and Coriander leaves. Season it with salt as per taste.
Now, place a chapati on a skillet and fry it at one side with little oil. Pour the whisked egg on the top of the chapati and let it cook on low heat till it starts solidifying.
Now, fold the three side of the chapati like an envelope, creating a center pocket of egg.
Once the egg isnt as runny as it was in the beginning, turn it on the skillet and fry the other side as well till it gets a golden crust.
Fry the rest of the paranthas in the similar way.