Egg Stuffed Paranthas

Name: Egg Stuffed Paranthas
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; 1/2 tsp salt; 1/2 tsp carom seeds (ajwain); As required Water for kneading; as requried Oil for brushing; 2 eggs; 2 tbsp finely chopped onions; 2 tbsp finely chopped tomatoes; 1 tbsp finely chopped ginger; 2 tbsp chopped coriander leaves; 2-3 finely chopped green chillies; 1/2 tsp salt or to taste; 1/2 tsp Kashmiri red chilli powder; 1 tsp cumin (jeera) powder; 1 tsp coriander (dhania) powder; 1 tsp amchoor powder; as requried Oil for shallow frying

Madhu Bindra @madhubindra

Egg Stuffed Parantha is a family favorite and one of my signature dishes. Try out this easy-to-cook recipe of the hearty and delicious paratha that works perfectly for breakfast or lunch. #special

Madhu Bindra @madhubindra

Egg Stuffed Parantha is a family favorite and one of my signature dishes. Try out this easy-to-cook recipe of the hearty and delicious paratha that works perfectly for breakfast or lunch. #special

Saved

Ingredients

30 minutes

2 people

For the dough
1 cupwhole wheat flour
1/2 tspsalt
1/2 tspcarom seeds (ajwain)
As requiredWater for kneading
as requriedOil for brushing
For the stuffing
2eggs
2 tbspfinely chopped onions
2 tbspfinely chopped tomatoes
1 tbspfinely chopped ginger
2 tbspchopped coriander leaves
2-3finely chopped green chillies
1/2 tspsalt or to taste
1/2 tspKashmiri red chilli powder
1 tspcumin (jeera) powder
1 tspcoriander (dhania) powder
1 tspamchoor powder
as requriedOil for shallow frying

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Steps

30 minutes

1

To begin, take the wheat flour in a large bowl. Add in the salt and the ajwain. Knead the dough using water as for rotis. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.
2

Take two eggs in another bowl. Gently break them with a fork. Add in the onions, tomatoes, ginger, green chillies, and the chopped coriander leaves. Mix well.
3

Add in the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Mix well and keep aside.
4

Shape the dough into pairs of small balls. Take a pair and roll them out around 3-4 inches in diameter. Generously spread oil and dust with a bit of dry flour. Place them on top of each other with the oil side on the inside and seal the edges by gently pressing them down. Roll out into a thin roti.
5

Heat a tawa. Cook on medium heat until bubbles appear on both the sides. Gently separate the two layers. If it is well oiled and dusted, it would be easy to separate them.
6

Place one of the layers back on the tawa. Keeping the flame on low heat, pour in half the egg mixture. Gently spread it out to the edges and cook for a minute.
7

Place the other layer on top and press it down softly. Don’t put too much pressure or the egg will escape from the side.
8

Brush it with oil and turn it over. Cook the paratha on both sides until it colorises.
9

Egg Stuffed Parantha is ready to serve. Serve with tomato chutney or any other chutney of your choice.