Stuffed Egg & Cheese Paratha

2 Mar

I have been lazy in posting and lagging behind with my posts, thanks to my cake decorating class for the last month I have been busy baking and baking and baking! Phew! Well, I just wanted a break from all that baking and since I fell short on time with all the yoga, baking, reading, catching re-runs of FRIENDS and Pinterest, I could manage finding eggs and cheese in the refrigerator and nothing else. So I decided to share the stuffed egg and cheese paratha recipe. Enjoy! Wish me luck, just so  😉

Tip: You can make simple ‘Anda Bhurji’(recipe will follow soon) and stuff it in the paratha.

Image

All you need:

1)      4 large eggs whisked, reserve two separately in a large plate.

2)      2 cups whole wheat flour, additional for dusting.

3)      1 cup water

4)      100 grams shredded cheese divided in 4 equal parts (I used a mix of Monterey jack and cheddar)

5)      1 medium sized onion chopped

6)      2 green chilies finely chopped (adjust as required)

7)      2 tbsps Cilantro chopped

8)      2 tsps turmeric

9)      2 tsps red chili powder (you can skip this if the green chilies are hot)

10)   1 tsp ajwain seeds (carom seeds help in digestion)

11)   Oil for frying

12)   Salt as required

Ready, Set, Go:

1)      Prepare the dough : In a large bowl, mix the flour, 1 tsp turmeric, carom seeds, pinch of salt, few drops of oil and slowly add water, keep kneading into a pliable smooth dough, not too hard not too soft until it easily comes off the bowl. Wrap it up with a muslin cloth or plastic wrap and keep aside for about 20 mins.

2)      Prepare the eggs : Whisk eggs, add turmeric, chili powder,cilantro, green chilies, salt, onion and set aside.

3)      Divide the dough into 4 parts. On a rolling board, roll out the dough with a rolling pin or your hand until it has equal thickness on all sides,make sure it is not too thick or thin and about 6-8 inches wide. Dust flour as needed.

 Method 1:

4)      Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely.

5)      Pour a tbsp.or two of the whisked egg mixture with onions, etc on the paratha and spread it out evenly.

6)      Sprinkle the shredded cheese.  Flip it and cook until golden brown on both the sides.

7)      Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs might stick to the pan and burn.

8)      Serve hot with ketchup or any sweet chutney or Indian pickle.

 Method 2:

4) Heat a shallow pan. Pour oil and add the egg mixture. Cook like scrambled eggs whisking the mixture in the pan and breaking it down into small pieces. Cook entirely. Divide mixture in 4 equal parts.

5) On the rolled paratha, place one part of the cooked egg mixture and sprinkle cheese. Pick up the edges of the paratha and pinch them together in the center and twist the peak removing extra dough and press it down gently in the centre. Roll it out smoothly again making sure you are not rolling with too much pressure or the stuffing will come out and start sticking to the rolling pin. Dust as much flour as needed. Make sure you roll it out wide and not too thick.

6) Heat a flat pan or skillet. Pour about a tsp of oil on the pan. Dip the rolled paratha in the reserved egg in the plate on both the sides and place it on the pan. If you are scared the paratha will tear, just place it on the pan and pour a little bit of the reserved egg and spread it evenly on the rolled paratha only on one side. Flip it immediately so the other side is not cooked entirely. Now pour some on the other side and spread it out evenly.

7)Cook until golden brown on both the sides. Use a tsp. of oil or as needed on the sides to make sure the parathas are well greased to cook the paratha and that it is not dry otherwise the eggs will stick to the pan and burn.

8) Serve hot with ketchup or any sweet chutney or Indian pickle.

Advertisements

7 Responses to “Stuffed Egg & Cheese Paratha”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Life of Srish

Because every tiny thing is worth a snapshot

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Taste For Tongue

Sassy-Sizzling-Spicy

Arrka e-Security Solutions

InfoSec - Simplified

Storytime with John

Pull up and listen...I've got a funny one for ya...

%d bloggers like this: