Indian Egg Paratha
|Whole wheat flour||1 Cup (16 tbs)|
|Red chilli powder||1 Teaspoon|
|Chopped coriander||1 Tablespoon|
|Carom seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Garlic ginger paste||1 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Green chilies||3 , finely chopped|
|Coriander powder||1 Teaspoon|
|Lime juice||1 Teaspoon|
|Ghee/Oil||2 Teaspoon (for roasting parathas)|
Take whole wheat flour in a bowl, add salt, red chilli powder, turmeric powder, cumin seeds, carom seeds, coriander leaves and mix well.
Add water slowly and start kneading a dough like regular chapati dough.
Cover and keep for 30 mts.
Heat oil in a pan, add onion and saute till it becomes translucent.
Add ginger garlic paste and fry till raw smell from ginger garlic goes away.
Add chopped green chillies, coriander powder and cook for 2 mts.
Break eggs in to onion mixture, quickly mix.
Add salt, coriander leaves, lemon juice and mix well.
Grease hands with little bit oil and again knead paratha dough for 1 minute just to make it smooth.
Make small round ball from dough, deep in flour and roll like a puri.
Fell in egg stuffing, close the edges, dust with flour and roll like a paratha.
Roast on a skillet till it gets nice golden color from both the sides. Apply oil or ghee from both the sides of paratha while roasting it.
Serve with sauce or chutney!
Calories 243 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 3.6 g17.9%
Trans Fat 0 g
Cholesterol 218.2 mg72.7%
Sodium 136.3 mg5.7%
Total Carbohydrates 27 g9.1%
Dietary Fiber 5.4 g21.6%
Sugars 1.3 g
Protein 11 g23%
Vitamin A 19.9% Vitamin C 36.3%
Calcium 6.3% Iron 18.9%
*Based on a 2000 Calorie diet