Egg Paratha 1, With Scrambled Egg Filling
Egg parathas are made by stuffing the spiced scrambled eggs between two layers of rolled out chapatties. Freshly cooked crisp egg parathas can be served for breakfast or brunch, crispy hot, as the cook takes them off the griddle/tava. Makes 4.
Edited July 2020
For scrambled eggs:
4 standard eggs
1 tbsp. cooking oil
1 onion, peeled and finely chopped. Exact amount depends on your taste
2 green chillies, finely chopped. Adjust to taste
1 tomato, finely chopped
A bunch of coriander/dhania leaves, finely chopped
1/4 tsp. chilli powder (to taste)
A good pinch of freshly grated nutmeg/jaiphal
1/2 tsp. garam masala (optional)
1 tsp. salt, adjust to taste
250 gm. chapatti flour (1 1/2 cups approximately)
1 tbsp. ghee or butter
1/2 tsp. salt
1/4 tsp. ajwain or carom seeds
150 water approximately. Add a little more or a little less until you get a soft, manageable dough
Oil for pan frying parathas
Making scrambled eggs:
Break eggs in a bowl. Beat well.
Add onion, green chillies, tomatoes, all the spices, chopped coriander leaves and salt. Mix well with a fork.
Heat oil in a frying pan/wok and pour the mix in. Once it begins to set, cook it stirring gently all the time. The scramble should be completely dry, not runny at all. Otherwise, it will be impossible to roll out the parathas. The dough will get soggy and stick to the surface. Keep aside to cool completely.
Making the dough:
Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.
Mix the remaining flour, salt, ajwain and 2 tbsp. oil or ghee and add enough water to make a soft, pliable dough. If you are new at making parathas, it is better to have a slightly firmer dough, which is easier to control while rolling out. Experienced cooks prefer a softer dough, which make softer parathas.
Knead well for a few minutes. Dough can be made quickly in a food processor.
Leave to stand for 10 minutes or so. Knead briefly again before rolling out parathas.
Rolling out parathas:
Each paratha will require 2 balls. Break dough into 4 portions (for 4 parathas). Break each of these portions again into 2 and roll into balls (you now have 8 balls). Keep covered with a moist cloth. Once you learn to make parathas well, you can make 2 balls for one paratha at a time and make the next ones, while the previous paratha is cooking.
For each paratha, dust 2 balls with flour and roll out, 8-10 cm. size, even circles.
Take 1/4th of the filling and spread out in the centre of one circle. Cover with the second circle on top and gently press the edges to seal. Now you have a stuffed double circle, with the filling between the two layers.
Heat the griddle or tava. Oil it lightly.
Dip the stuffed circle in dusting flour on both sides or sprinkle a little dry flour on each side. Roll out gently, to approximately 20 cm. in size. You may need to dust it with dry flour a couple of times during the rolling out process, depending upon how firm or soft your dough is. If a little filling escapes, don't worry, just remove it.
Cooking the parathas:
Place the paratha on the heated tava or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.
Cook the other side the same way. Turn it over again.
Brush oil on both surfaces one by one, using a long handled spoon or ladle.
Press gently all over, using a flat spatula. This helps to make it crisp. Cook until nicely browned and crisp on both sides, turning it over a few times. It is important that you crisp the paratha on medium heat and not cook them too fast.
In the beginning, it is better to have two people working together, one rolling out and the other cooking.
Parathas can be cut in wedges, like pizza, and served as starters.