Gluten-Free Egg Prata

Discover the ultimate fusion of flavor and dietary inclusivity with this Gluten-Free Egg Prata recipe—a delicious twist on the classic South Asian street food. Made with a blend of gluten-free all-purpose flour, tapioca flour, and a touch of xanthan gum for the perfect pliable dough, this recipe ensures that those with gluten sensitivities can still enjoy the crisp, flaky layers that make prata irresistible. The addition of beaten eggs, aromatic cilantro, and optional green chilies provides a hearty, protein-packed filling that’s bursting with fresh and spicy flavors. Cooked in golden ghee or oil for a rich, buttery finish, each prata transforms into a golden-brown envelope of comfort. This quick 20-minute prep recipe yields four servings, perfect for pairing with your favorite curry or dip for a satisfying, gluten-free indulgence. Whether for breakfast, lunch, or a snack, this dish balances tradition with a modern twist, making it a new favorite for anyone at the table.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 tablespoons Tapioca flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 cup Water
• 4 large Eggs
• 2 tablespoons Ghee or oil
• 2 tablespoons Clarified butter or oil
• 0.25 cup Chopped cilantro
• 2 optional, tablespoons Chopped green chilies

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca flour, xanthan gum, and salt.

Step 2

Slowly add water to the dry ingredients while mixing with a spoon until the mixture begins to form a dough.

Step 3

Knead the dough gently for about 5 minutes until smooth. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step 4

Divide the dough into 4 equal portions and shape them into balls. Cover with a damp cloth and let rest for 15 minutes.

Step 5

While the dough is resting, beat the eggs in a bowl and stir in the chopped cilantro and chilies (if using).

Step 6

Roll out each dough ball on a lightly floured surface into a thin circle, about 8 inches in diameter.

Step 7

Heat a non-stick skillet or griddle over medium heat. Add a teaspoon of ghee or oil.

Step 8

Place one rolled dough circle onto the skillet. Cook for about 1-2 minutes until you see bubbles forming on the surface.

Step 9

Pour a quarter of the beaten egg mixture onto the prata, spreading evenly with a spatula.

Step 10

Fold the sides of the prata to form a square or envelope shape, enclosing the egg mixture.

Step 11

Add more ghee or oil around the edges and cook for 2 more minutes until the egg is set and the prata is golden brown.

Step 12

Flip and cook the other side for another 2-3 minutes.

Step 13

Repeat the process for the remaining dough and egg mixture.

Step 14

Serve hot with your favorite curry or dip.

Nutrition Facts

Serving size	790.5 grams (790.5g)

Amount per serving	% Daily Value*
Calories	1739

Total Fat 77.90g	100%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 0.00g
Cholesterol 900mg	300%
Sodium 1510mg	66%
Total Carbohydrate 230.70g	84%
Dietary Fiber 8.40g	30%
Total Sugars 3.50g
Protein 31.70g	63%

Vitamin D 164IU	820%
Calcium 163mg	13%
Iron 6mg	31%
Potassium 400mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 7.2%

Carbs: 52.7%