Masala Egg Paratha - Ultimate Maharajah Breakfast Recipe

crispy masala egg paratha quarters on a plate, with fresh guacamole and salsa.

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Masala Egg Paratha - Ultimate Maharajah Breakfast Recipe

You will love this crispy masala egg paratha recipe... featuring crispy golden brown paratha filled with flavorful Indian-style scrambled eggs and melted cheese.

Prep Time1

Cook Time15

Total Time1 15

Course: Breakfast, Brunch, Main Course

Cuisine: Fusion, Indian, Indian-Mexican

Diet: Vegetarian

Servings: quarters

Calories: 263kcal

Author: Sonia

Ingredients

2-3 cups masala scrambled eggs
2 plain paratha
¼ cup mozzarella cheese grated/shredded, or to taste
¼ cup cheddar cheese grated/shredded, or to taste
ghee ½ teaspoon (optional)
jalapeños sliced (optional)

Served with fresh dips:

Instructions

Place one hot paratha on a preheated tava (griddle) and warm it for 30–60 seconds.
Brush the top side with ¼ teaspoon of ghee, then gently flip it using a spatula. You’ll notice the bottom has turned crisp and golden.
Sprinkle a handful of grated cheddar cheese evenly over the crispy side of the paratha.
Spoon the hot masala scrambled eggs over the cheese-covered base, spreading them out evenly. Use the back of the spoon to gently press the eggs into the cheese so the filling is nicely compact and covers the paratha fully.
Top with another handful of grated mozzarella, letting the steam from the eggs help melt the cheese into the mixture.
Place a second hot paratha on top, with the crispier side facing down onto the eggs and cheese. Once it’s in place, brush the top with another ¼ teaspoon of ghee.
Carefully flip the stacked paratha to crisp up the other side (see notes for flipping tips). Cook for another 2 minutes, or until the outside is golden and the cheese is fully melted.
Once done, transfer to a cutting board and slice into quarters using a sharp knife or pizza cutter. Serve hot with guacamole, blender salsa, and extra scrambled eggs on the side — and enjoy every bite!

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