Simply delicious! Inspired by the culinary genius of the Nizami chefs of Golconda and Bijapur, a few hours drive from the Konkan coast near Karnataka, this is a fabulous egg roll. Good for breakfast, lunch and dinner. If making dough is too time consuming you can substitute with partially cooked frozen Parathas- the Malaysian Parathas and Rotis in frozen sections are also a good option.
Ingredients for 7-8 parathas about 5 inch triangles
- Paratha dough
- 2 cups atta
- 2 tbsp maida
- 3 tbsp melted ghee
- 1 tbsp milk plain
- 1/2 tsp salt
- Room temp Water as required
- For the egg filling
- 5 large eggs, separated
- 2 Indian green chillies finely chopped
- 2 tablespoons finely chopped cilantro or coriander leaves
- ghee for frying
- For kachumber
- 1 cup very finely chopped red or red or white onion soaked in 2 tablespoons white vinegar
Method:
- Stir vinegar into onions and set aside.
- Combine ingredients for dough and knead into a shiny and smooth dough. Cover with a damp cloth and rest in a cool place 30 minutes. Then divide into equal size balls of 3 inches.
- Dust a clean, flat surface lightly with whole wheat flour and roll each ball into a round Paratha about 3-4 inches wide. Rub surface with a little ghee and fold it in half and then again in half. Then roll again into a 3inch round paratha and repeat the process. Let the triangles rest covered with damp cloth for 15 minutes.
- Whisk egg whites to soft peaks. Gently blend in whisked yolks, green chillies, onions and coriander leaves in a bowl. Add the salt just before you use the omelette mixture. Reserve.
- Heat a flat, cast iron griddle or non stick pan or tawa on a low flame. If you are confident heat two griddles side by side.
- Roll out your resting paratha triangle into a 5-6 inch side triangular paratha.
- Place one Paratha on the warm but not hot surface and cook both sides slowly, pressing down on the bread gently with a flat spatula to ensure even and slow cooking. Don’t blister the bread. Its important the dough cooks inside before it cooks outside.
- Add salt to the omelette mixture and whisk well.
- When both sides of the paratha are lightly cooked but not brown and a little puffy, slit open the pocket filled with air and spoon in 4 tbsp or more egg mixture very slowly, spreading as evenly as possible inside the flap. Then close the flap. Let it cook slowly till egg firms up a little. Cover briefly with a lid to speed up the cooking. Do not steam the paratha too much or it will turn soggy.
- Flip paratha over and cook. If egg spills out thats normal.
- Spread a teaspoon of ghee over the Paratha and flip. Raise heat to high flame and cook 30 seconds until golden.
- Spread a little ghee on the side facing upwards, flip and cook again until golden and flaky.
- Slide or lift Paratha off the griddle on paper towels. Let cool 2 minutes. Spread a teaspoon of vinegared onions over the egg and gently roll the Paratha up.
- Slice in half and serve warm. Repeat with remaining parathas.
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