Skip to main content

Egg Paratha [Flat Bread Stuffed with Egg]

egg paratha 1
Ingredients:
Eggs - 2, large
Whole wheat flour - 1 cup
Vegetable oil for cooking
Cilantro leaves - 1/4 cup, chopped
Chopped tomatoes - half, small, chopped
Chopped green chillies
Chaat masala - 1/2 tsp or more
Salt - to taste
Grated cheese - optional

Method:
  1. First prepare semi soft dough from wheat flour with some water. Keep the dough covered.
  2. Beat eggs, add all chopped ingredient, salt and spices
  3. Pinch a tennis ball size dough, roll it into a small disc shape. Smear some oil and sprinkle flour and fold it into half. Again smear some oil followed by sprinkling some flour. Fold it again to form small triangle. Roll it again to larger size of the triangle [remember to roll it gently at this point as you will need to separate the layers for filling]
  4. Heat tawa [griddle], brush some oil and place the rolled triangular paratha for 20 sec. Flip it to other side and wait till it starts to puff. 
  5. Now with the help of butterknife carefully open up the top layer of paratha to form pocket. Pour in a small quantity of egg mixture into it and let it cook for sometime. Sprinkle more oil.The egg mixture will begin to settle. Very gently flip the paratha to the other side [do it very carefully as you don't want to spill the entire egg mixture]. Cook parathas until the egg is cooked.
  6. Serve it hot with Ketchup

Labels:

Comments

Unknown said…
Droool...lovely recipe.Thanks for sharing
December 4, 2010 at 8:22 AM
Pet Medication said…
These all are looking really very lovely recipe i really like it so much that can be perhaps so many things which is great.
March 3, 2011 at 8:53 PM
Post a Comment

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...
34 comments
Read more