Ingredients:
Paratha - 6 no ( Easy paratha in my recipe can also be used)
Egg - 2 or 3
Red Onion or periya vengayam- 1 (if its small, 2 needed)
Tomato - 1
Ginger garlic paste - 1 spoon ( optional)
Green Chillies - 2 (cut into small pieces)
curry leaves, coriander leaves
Chicken gravy - 1 cup
Mustard seeds
Method:
Tear paratha into small pieces and keep aside
Heat oil in a pan and add mustard seeds
Once the mustard seeds spurt, add onions(cut into small pieces) and green chillies, curry leaves
Add tomato after onions turn brown or fried well
Tomato should turn soft and should leave the sides of the pan. Add ginger garlic paste
add the eggs to it and fry well. when the egg is half cooked, add the torn parathas
mix well. Using dosa flipper(dosa thiruppi) chop the parathas well inside the pan.
Add the chicken gravy and chop well
After the paratha mixed well with egg and the egg is cooked, add coriander leaves and turn off the stove
Egg paratha ready!
Onion raitha and chicken gravy will serve good with egg paratha
Showing posts with label paratha. Show all posts
Showing posts with label paratha. Show all posts
Thursday, January 14, 2010
Easy Paratha
I feel very bad for missing the delicious tiffin item paratha or parotta in India. This managed to compensate the taste. Thanks to Kamala Aunty in Melbourne. She taught me this. Its very easy to make.. here goes the paratha..
Ingredients:
Maida or Plain Flour or Self raising flour - 2 cups
Instead we can use wheat flour too for this paratha. Believe me! it tastes delicious
Salt, Water, Ghee or butter
Method:
Mix the flour with salt.
Add warm water to it and mix well.
Knead well the dough
The consistency should be same as for chapati
After kneading the dough well, add 2 spoons of ghee or butter to it knead again
keep it aside
leave it for atleast 2 hours. 4 hours will be fine enough
Paratha:
Form equal sized balls from the dough
Roll it using the rolling pin as we do for chapati.(round sized)
The thickness of the paratha should be less
Spread ghee or butter on the rolled paratha and fold into half
It should look like a semi circle.
Apply ghee again on it and fold into half
It forms like a sector or triangle.
Flat the folded piece using the rolling pin.
Heat the tawa or dosa kal and Cook paratha just like chapati. when it is half cooked, apply ghee on both sides. Tastes good with vegetable kuruma or chicken salna :)
Ingredients:
Maida or Plain Flour or Self raising flour - 2 cups
Instead we can use wheat flour too for this paratha. Believe me! it tastes delicious
Salt, Water, Ghee or butter
Method:
Mix the flour with salt.
Add warm water to it and mix well.
Knead well the dough
The consistency should be same as for chapati
After kneading the dough well, add 2 spoons of ghee or butter to it knead again
keep it aside
leave it for atleast 2 hours. 4 hours will be fine enough
Paratha:
Form equal sized balls from the dough
Roll it using the rolling pin as we do for chapati.(round sized)
The thickness of the paratha should be less
Spread ghee or butter on the rolled paratha and fold into half
It should look like a semi circle.
Apply ghee again on it and fold into half
It forms like a sector or triangle.
Flat the folded piece using the rolling pin.
Heat the tawa or dosa kal and Cook paratha just like chapati. when it is half cooked, apply ghee on both sides. Tastes good with vegetable kuruma or chicken salna :)
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