August 11, 2018

Stuffed Egg Paratha


Back after a break - not a deliberate one though! Life suddenly changed from being a housewife to a corporate housewife! After a hiatus, I am back at work that left me little or no time for anything else. It took a while to set things in order and get back into this world of blogging.

So here I am with a new recipe - Stuffed egg paratha!


For paratha

  • Wheat Flour - 2 cups + more for dusting
  • Warm water - 1 and 1/4 cup
  • Salt - 1/4 tsp
  • Ghee
For filling
  • Boiled egg - 4 large
  • Onions - 3 medium sized finely chopped
  • Green Chilli -2 to 3 as per spice level finely chopped
  • Coriander leaves - a handful finely chopped
  • Turmeric powder - 1 to 2 pinch
  • Coriander powder - 1 tsp
  • Kashmiri chilli powder - 1/2 tsp
  • Garam Masala - 1 tsp
  • Salt to taste

Making the paratha
  • Take wheat flour in a bowl along with salt and mix well.
  • Pour warm water in batches and using a fork mix it well.Let it remain for 5 minutes.
  • Knead the dough using your hands till it holds together perfectly.It should not be sticky but smooth and elastic.
  • Grease your hands with ghee, apply this over the dough and place the dough in an air tight container for at least 20 minutes before rolling.
Making the dough
  • Hard boil the eggs, remove the shells.
  • Halve the eggs and separate egg whites and yolk. 
  • Finely chop the egg white and crumble the yolk with your hands. 
  • Take chopped onion, green chilly, corriander leaves, all the masala along with salt in a bowl and give a good mix. Finally add the egg white and yolk. Toss them well.
How to stuff the paratha
  • Divide the dough into 10 equal parts.
  • Using a rolling pin, roll out the dough into thin circles. Dust as needed.
  • Place 3 to 4 tablespoon of filling on one of the circles. Spread it out leaving a space about 2 cms on the sides.
  • Smear ghee over the sides and place another circle over this. Press the edges to seal them off well.
  • Roll it to flatten it.
  • Place on a hot tawa and cook on both the sides until cooked through.
  • Take off the flame and smear ghee on both the sides.
  • Serve it hot with pickle!

No comments:

Post a Comment