June 9, 2018

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal!

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My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner!

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Ingredients
  1. Plain Paratha - 4 home made or frozen
  2. Egg - 4 large
  3. Onion - 2 big thinly sliced
  4. Pepper powder - 1 tsp ( as per spice quotient)
  5. Kashmiri Red chilli powder - 1 tsp
  6. Vinegar - 2- 3 tbsp
  7. Coriander leaves  - 4 tbsp finely chopped
  8. Ghee for the paratha
  9. Tomato sauce - 4 tbsp
  10. Salt to taste


Method
  • Slice the onions lengthwise very thinly. Add chilly powder salt and vinegar. Mix this with your hands gently crushing the onions. Let this sit for 15 minutes before draining off an excess liquid. Mix in the corriander leaves.
  • Cook all the parathas on a hot tawa greasing them with ghee.
  • It is one egg for one paratha. So break open one egg at a time into the bowl. Add salt and pepper as need and beat the egg well.
  • Pour this egg mixture into a warm tawa keeping the flame on medium low. 
  • Place a paratha on top of this. Give it a minute to cook before flipping it over to the other side. The egg may slightly spill over the perimeter of the paratha but that is fine.
  • Transfer this to a plate. Spread a tablespoon of sauce on the paratha. Place the onions along the length on one side. Roll this into a cylindrical shape and cover using aluminium foil or butter paper. 
  • Repeat this with all the parathas. It is good to eat as is or using a mint dip to go along. Ideal evening snack to beat the hunger pangs.