Egg and Carrot Paratha

Soft whole wheat flatbreads pressed onto a savory egg, onion, and carrot layer. A warm, protein-rich breakfast that works any time of day.

12-18mo+

10 min prep · 20 min cook · 30 min total · 2 servings

EggWheat

Ingredients

Contains optional added salt for older eaters. Skip it for babies under 12 months.

120 ml wheat flour8.12 tbsp wheat flour
60 ml water, warm, plus more as needed4.06 tbsp water, warm, plus more as needed
30 ml oil2.03 tbsp oil
2 each egg
1 medium onion, finely chopped
1 medium carrot, grated
15 ml coriander leaf, chopped1.01 tbsp coriander leaf, chopped
1.25 ml turmeric0.25 tsp turmeric
black pepper (to taste), for older eaters
salt (to taste), for older eaters

Add the flour and warm water to a bowl and mix into a soft, non-sticky dough, adding a little more water as needed.
Add the oil and knead until smooth and pliable, then cover and rest the dough while you prep the vegetables.

Divide the dough into 2 balls. Dust the surface with a little flour and roll one ball into a thin round about 15 cm wide.
Brush the round lightly with oil, fold into a semi-circle, brush again, fold into a triangle, then roll out into a triangle paratha.
Repeat the rolling and folding to shape the second paratha the same way.
Heat a griddle over medium heat, shake off the excess flour, and cook each paratha until bubbles form, about 1 to 2 minutes.
Flip and press gently with a spatula until brown spots appear and the paratha puffs, then set aside.

In a bowl, whisk the eggs with the onion, coriander, turmeric, and grated carrot until well combined and frothy.

Heat a little oil on the griddle, pour in half the egg mixture, and cook until the base is firm but the top is still soft.
Lay one paratha on top and press so it sticks to the egg, then flip and cook until the egg is fully set and hot.
Repeat with the remaining egg mixture and paratha. For older kids and adults, add a pinch of salt, pepper, or chopped green chili to taste.

12-18mo

Make sure the egg is fully cooked through. Cut the paratha into thin, soft finger strips that are easy to grab and chew.

Choking safety: Cook the egg until firm with no runny parts, and keep onion and carrot finely chopped or grated so there are no firm chunks.

18-24mo

Serve cut into bite-size pieces or short strips. Keep portions small and offer water alongside.

Choking safety: Ensure the egg is fully set and carrot is finely grated and softened to avoid firm pieces.

2-3y

Cut into small triangles or strips the child can pick up. A little to-taste salt or pepper is fine at this stage.

3-5y

Serve in wedges or rolled up. Skip the green chili unless your child is used to mild heat.

5-8y

Serve whole or in wedges as a handheld breakfast. Add salt, pepper, or a little chopped green chili to taste if your child enjoys it.

Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.