Egg Paratha

Parathas are a staple Indian bread that is made in almost every house. Be it for breakfast, lunch or dinner, a meal becomes best after adding hot roasted parathas. You can make parathas in varied forms. They are filling and made with whole grains especially wheat flour. Egg parathas are a tasty breakfast idea that are filling and healthy. You can make egg parathas in just 30 minutes and serve it on the table. Lets take a look at the recipe.
Parathas are a staple Indian bread that is made in almost every house. Be it for breakfast, lunch or dinner, a meal becomes best after adding hot roasted parathas. You can make parathas in varied forms. They are filling and made with whole grains, especially wheat flour. Egg parathas are a tasty breakfast idea that are filling and healthy. You can make egg parathas in just 30 minutes and serve it on the table. Lets take a look at the recipe.

Ingredients:::

• Wheat flour/atta- 2 cups
• Eggs- 4-5
• Onion- 2 (chopped)
• Green chillies- 3-4 (chopped)
• Salt
• Oil/ghee
• Water- 2 ½ cups

Method:::

• Make a dough of atta/wheat flour. You need to add water, a pinch of salt and 1tbsp ghee/oil to the atta. Knead until the dough becomes soft. Cover it with a wet muslin cloth and keep it aside for 30 minutes.
• Now take a small ball of the dough and roll it into a roti. Grease ghee or oil with a spoon and then close the roti in a triangular shape. Use dry wheat flour and roll the roti again.
• Heat tawa (roti pan/griddle). Roast the parantha on both the sides. Spread ghee or oil on the sides.
• Take an egg and break it on the roasting parantha. Spread onion and green chillies. Sprinkle salt. After 1 minute, flip the parantha on the other side and let the egg cook. When the egg looks like an omelette, take the parantha off flame. Repeat the process with the left over dough.

• Egg paranthas are ready to eat. Serve it hot with tomato ketchup. 

Tips::: Another way to make egg parantha is by beating the egg with onion and green chillies. Make an omelette and then spread it on the rolled roti after greasing it with oil then follow the procedure (Point 2)