Egg paratha
These parathas are stuffed with egg and fried to perfection
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 3-6 |
2 cups (225gm) wheat flour
2 tsp salt
4 eggs boiled and mashed
2 tbsp ghee or oil
½ tsp pepper
1 tsp coriander leaves, chopped
Water to knead
Ghee or oil for shallow frying
1. Sift wheat flour in a basin with 1 tsp salt. Gradually add water, make a stiff dough. Cover with a damp cloth. Keep aside for 20 minutes.
2. Boil eggs and mash well. Add 1 tsp salt, pepper, coriander and 1 tsp ghee or oil. Mix thoroughly.
3. Knead the dough until smooth. Divide into 8 equal parts and roll out each into 4-inch diameter circle. Place 1 tbsp of egg filling in the centre of each circle. Shape them into round balls again.
4. Now roll out each ball on a floured board to a circle of 5-inch (13 cms) diameter.
5. Rub little ghee or oil on one side. Heat a griddle, shallow fry each paratha with little ghee or oil. Cook until both the sides turn golden brown, turning once or twice.
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