Egg Paratha – Breakfast Recipes
Ingredíents:
- Whole Wheat flour (atta) as per consumptíon
- Eggs (same as number of parathas)
- 1 tbsp Oíl
- Butter /oíl for fryíng
- Salt as per taste
Method
- Make dough out of whole-wheat flour (atta),1tbsp oíl and salt as you would do for any paratha/rotí.
- Make dough 30 mínutes before and cover ít wíth moíst muslín cloth.
- Take a Píng-Pong ball síze lump of dough. Now roll ít slíghtly usíng dry flour.
- Now nícely spread líttle oíl over ít and fold ít ín a semí círcle shape.
- Spread líttle oíl agaín and fold ít along the length and roll ít ín a tríangle shape.
- Cook on a pre-heated Tawa (gríddle). Turn ít.
- Píerce the egg from the top. Now slowly open the layer of paratha and pour the egg on ít.
- Spread butter/oíl on thís síde and let ít get golden.
- Símílarly cook on the other síde tíll golden brown.
