Egg Stuffed Paratha Recipes

EGG PARATHA RECIPE | ANDA PARATHA RECIPE | HOW TO MAKE EGG PARATHA

Steps:

• Prepare eggs. Chop veggies finely. Break egg to a bowl, add veggies, salt, pepper powder and turmeric. Beat everything well until frothy. Set this aside.
• Knead wheat flour with just enough warm water. Add few drops of oil and knead again to make soft pliable dough. Cover and set aside for at least 20 minutes.
• Sprinkle flour on the rolling area and roll the paratha as shown in the pictures below.
• Heat a tawa or griddle until hot enough.
• Place the paratha and cook until it is slightly firm on one side., Flip and cook on the other side as well until slightly firm and the layers get puffed & separated. Paratha has to be half cooked at this stage and not completely done.
• Quickly remove the paratha to a plate. Gently open the top layer on one side keeping the other sides intact. Pour half of the egg mixture and gently spread. Cover back the layer.
• Gently transfer the paratha to the tawa. Drizzle some ghee or oil. Allow to cook on a medium flame.
• When the egg is almost cooked flip the paratha and press it gently.
• Cook on the other side as well until the egg is done completely and the paratha has golden spots.
• Serve egg paratha with chutney or vegetable salad.

STUFFED PARATHA

Steps:

• Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
• Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
• Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
• Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
• Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.