Stuffed Egg Parathas

 

Parathas are usually cooked with ghee and served with lot of butter. They are popularly accompanied by tea, raita, pickle, dal makhani and yoghurt.

 

Everyone has their own way of making them and in my opinion; paratha-making is an art, which comes with lots of practice.

 You can also check out the demo video on my Youtube Channel at - @StuffedEggParathas

Youtube: MyFoodChic

Facebook: @MyFoodyChic

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Ingredients:

 

Stuffing:

2 boiled eggs, shredded

1 cup mashed potato

1/3 cup onion, chopped

½ tsp black pepper powder

½ tsp chaat masala powder (optional)

2 small green chillies, chopped

½ tsp cumin powder

¼ tsp turmeric powder

½ tsp red chilli powder

1 tbsp butter

1 tbsp coriander leaves, chopped

1/2 tbsp curry leaves, chopped

Salt to taste

 

Parathas/Chapattis:

1 cup whole-wheat flour

1 tbsp yogurt

1 tbsp coconut oil

1/3 cup + 1 tbsp of water

Salt to taste

Ghee for brushing

Method:

In a bowl, add all the stuffing ingredients and mix well.

Place all the ingredients for the parathas in a bowl and knead for about 5 minutes or more. 

This is essential so as to soften the dough and ensure the parathas are easy to form.

Cover with a kitchen cloth and leave aside to rest for at least 30 minutes. 

Again, this is an important step to enable the dough to become soft and pliable.

Make paratha dough balls and stuffing balls and leave aside to rest for about 5 minutes. 

You can make the parathas one by one, but it's easier when you complete this step before rolling out the parathas as it will help you to make the equal number of stuffing and dough balls, and thus no wastage.

Dust a board or surface with some all purpose flour.

Now roll the dough ball gently with your hands. 

Form a small circle, keeping the middle thick and the outward area thin.

Place the stuffing ball in the middle and pull the thinner edges over it until covered.

Still with your hands, gently roll it out to the desired size. You can use a roling pin, but be careful.

The egg mixture may seep out a bit, but that’s ok... just dust some flour on both sides.

Now carefully place the paratha on a hot tawa or pan and cook until done on one side, then gently turn over and brush with some ghee.

Again, once done, turn over and brush that side with ghee.

Finally, cook for about a minute and remove from the pan.

Goes well with curries, raita, chutneys… YUM!

XOXO, Jovanka