Eggplant Masala Paratha

Recipe by
Total Time:
1 - 1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1 - Large Eggplant
  • 2 - Tomatoes (big and chopped)
  • 1 - Onion (big and chopped)
  • 5 - Garlic cloves (minced)
  • 1 - Green chilli (chopped)
  • 1 tsp - Red chilli powder
  • 1 tbsp - Coriander powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Aamchoor powder
  • 1/4 tsp - Shahjeera
  • 1/2 tsp - Cumin seeds
  • 1/4 tsp - Asafetida powder
  • Salt
  • Oil
  • 2 tbsp - Coriander leaves (chopped)
  • For Paratha:
  • 2 cups - Whole wheat flour
  • 1 cup - Yogurt
  • Salt

How to Make Eggplant Masala Paratha

  • In a bowl mix together flour, yogurt, salt and water as required to form a dough. Keep aside.
  • Poke 2-3 holes in the eggplant and microwave on high for 5 minutes.
  • Remove eggplant and spray some oil over it.
  • Broil the eggplant in oven for 30-40 minutes turning the eggplant every 15 minutes.
  • Take out and keep aside.
  • Let it cool and peel the skin off the eggplant and scoop out the flesh and keep aside.
  • Heat oil in a pan.
  • Add asafoetida powder, cumin seeds, shahjeera and stir until the seeds crackle.
  • Add minced garlic and chopped green chillies and saute until it turns golden brown.
  • Add chopped onions, salt and saute for few more minutes.
  • Add the tomatoes, turmeric powder and stir until the tomatoes turn mushy.
  • Add the eggplant flesh with the coriander powder, red chilli powder and mix well.
  • Cook on low flame and keep mashing the vegetables till it dries up.
  • Mix in the amchur powder and switch off the stove.
  • Let it cool completely.
  • Make small balls and roll out into circles.
  • Add a spoonful of the eggplant masala onto the dough, fold and roll out into circles.
  • Take a pan and shallow fry the paratas on both sides until brown.
  • Recipe courtesy: Priya Easy N Tasty Recipes