Egg paratha is a quick recipe when the kids don't want to have regular vegatables, dal and rice, this one comes as a saviour. Egg paratha is very easy to make and a quick option for those sudden hunger pangs.
INGREDIENTS
Whole wheat flour 1 cup
Water as required to knead the flour
Eggs 4
Onion 1 chopped finely
Tomato 1 chopped finely
Green Chilli 1 chopped finely
Fresh Green Coriander chopped finely
Salt as required
Tomato ketchup or tomato chilli sauce
METHOD
1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.
4. Take a ball of the kneaded dough and roll it like a chapatti.
5. Heat a tawa or iron griddle and place the rolled chapatti on it.
6. Cook it from one side till light brown spots appear on it.
7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.
8. Break an egg in bowl, beat it, add salt.
9. Add chopped onions, tomatoes, green chilli and coriander. Mix.
10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.
11. On the half cooked egg mixture, place the half cooked chapatti.
12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.
13. Once nicely cooked from one side, flip it over and cook from the other side too.
14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.
15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.
PICTORIAL GUIDE
1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.
4. Take a ball of the kneaded dough and roll it like a chapatti.
5. Heat a tawa or iron griddle and place the rolled chapatti on it.
6. Cook it from one side till light brown spots appear on it.
7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.
8. Break an egg in bowl, beat it, add salt.
9. Add chopped onions, tomatoes, green chilli and coriander. Mix.
10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.
11. On the half cooked egg mixture, place the half cooked chapatti.
12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.
13. Once nicely cooked from one side, flip it over and cook from the other side too.
14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.
15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.
Whole wheat flour 1 cup
Water as required to knead the flour
Eggs 4
Onion 1 chopped finely
Tomato 1 chopped finely
Green Chilli 1 chopped finely
Fresh Green Coriander chopped finely
Salt as required
Tomato ketchup or tomato chilli sauce
METHOD
1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.
4. Take a ball of the kneaded dough and roll it like a chapatti.
5. Heat a tawa or iron griddle and place the rolled chapatti on it.
6. Cook it from one side till light brown spots appear on it.
7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.
8. Break an egg in bowl, beat it, add salt.
9. Add chopped onions, tomatoes, green chilli and coriander. Mix.
10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.
11. On the half cooked egg mixture, place the half cooked chapatti.
12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.
13. Once nicely cooked from one side, flip it over and cook from the other side too.
14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.
15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.
PICTORIAL GUIDE
1. Take whole wheat flour and water and knead it into soft dough. Cover it and keep aside.
2. Chop the onions, tomato, green chilli and coriander finely.
3. Make small balls from the dough.
4. Take a ball of the kneaded dough and roll it like a chapatti.
5. Heat a tawa or iron griddle and place the rolled chapatti on it.
6. Cook it from one side till light brown spots appear on it.
7. Flip it over and cook it from the other side too till light brown spots appear. Do not cook it completely as it will be cooked further along with the egg too. Cook the required chapattis one by one and keep aside.
8. Break an egg in bowl, beat it, add salt.
9. Add chopped onions, tomatoes, green chilli and coriander. Mix.
10. On a heated tawa or an iron griddle, pour the egg mixture and let it cook on medium flame from one side.
11. On the half cooked egg mixture, place the half cooked chapatti.
12. Apply oil on the chapatti, press it lightly so that it sticks to the egg mixture.
13. Once nicely cooked from one side, flip it over and cook from the other side too.
14. Take the egg paratha on a plate and apply tomato ketchup or tomato chilli sauce on the egg side. Roll it as a wrap and serve hot.
15. You can even add some onion rings on the egg paratha along with some chaat masala and green coriander chutney over it, roll and serve.
HAPPY COOKING!! 😊
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