Omelette Paratha

For the filling:
  • 4 eggs
  • 1 tsp water
  • 1/2 cup finely chopped onion
  • 1 tsp finely chopped green chili
  • 3 tsp finely chopped coriander leaves
  • 1 tsp salt
  • 2 tsp oil
For the dough:
  • 2 cups wheat flour
  • 1 tsp salt
  • 1 tsp oil
  • water to knead
  • oil for shallow frying
  • For the filling, beat eggs with water. Add chopped onion, green chili, coriander leaves and salt. Stir well.
  • Heat oil in a pan and pour the egg mixture into it. Make an omelette. Chop into very bits and cool.
  • For the parathas, sift wheat flour and salt. Rub oil into flour with your fingers. Gradually add water and make stiff dough. Cover with a damp cloth and set aside for 30 minutes.
  • Divide dough and stuffing into 4 equal parts. Make balls from the dough and roll into chapaties.
  • Place a portion of the filling in the centre. Gather the edges of the chappaties from all sides so as to cover the egg mixture. Press to seal.
  • On a floured board, roll out each ball into a slightly thick paratha. Shallow fry with oil until light brown.

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