How to make Egg Stuffed Parantha -
Parathas stuffed differently with an egg mixture – wholesome and delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Whole wheat flour
Cuisine : Indian
Course : Breads
For more recipes related to Egg Stuffed Parantha checkout Egg Bread Korean Style, Cloud Bread. You can also find more Breads recipes like Peethiwali Pooriyan Wadiyaan Ke Saath Bao - SK Khazana Palak Parantha Sev Parantha - SK Khazana
Egg Stuffed Parantha Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Egg Stuffed Parantha Recipe
Eggs 8
Whole wheat flour 2 cups + for dusting
Salt to taste
Oil 1 tablespo for drizzling
Onion chopped 4 tablespo to serve
Tomato chopped 4 tablespo to serve
Fresh coriander leaves chopped 4 teaspoon to serve
Green chillies chopped 4 teaspoons
Turmeric powder 1 teaspoon
Red chilli powder 3 teaspoons
Cumin powder 2 teaspoons
Tomato chutney to serve
Method
Step 1
Take whole wheat flour in a bowl, add salt, 1 tbsp oil and sufficient water and knead into soft dough. Drizzle 2 tsps oil and knead again. Set aside for 10-15 minutes.
Step 2
Divide the dough into 4 equal portions and shape them into balls. For each paratha, dust a little flour on a dough ball and roll it out into a thin roti. Heat a non-stick tawa, place the roti on it, and cook, turning sides, till golden brown specs appear on both sides.
Step 3
Break 2 eggs into a glass, add 1 tbsp onion, 1 tbsp tomato, 1 tsp coriander leaves, 1 tsp green chilli, ¼ tsp turmeric powder, ¾ tsp red chilli powder and ½ tsp cumin powder and beat well.
Step 4
Drizzle oil on both sides of paratha. Open out a little portion of the roti to create a pocket with a flat ladle. Pour the egg mixture into the pocket let it spread properly. Drizzle a little oil on each side and cook on medium heat till eggs are cooked completely.
Step 5
Cut each paratha into 4 triangles and arrange them on serving plates. Serve hot with chopped onion, chopped tomato, chopped coriander leaves and tomato chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
