Parathas, part 3 of 3, egg roll


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1 egg roll paratha

A street food popular in Kolkata, also a quick homemade breakfast or lunchtime snack. Not a revolutionary recipe, but a different way to eat eggs, and also quite handy for when you are on the go or for your kids’ lunchbox. (If they like eggs, which my son does not.) Speaking of packing lunch boxes, parathas are tasty as quesadillas or dipped in hummus too.

serves 2, double if needed
2 cooked parathas (see recipe)
2 eggs
olive oil and skillet for frying

Stuffing ideas:
1/2 red or white onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 bell pepper, thinly sliced
1 green chili, deseeded and finely sliced
fresh lemon juice
chaat masala
salt and pepper
sriracha or other chili sauce
green chutney

1) Beat the eggs well with some salt and pepper. Heat up 1-2 tsp oil in a frying pan and pour half the beaten eggs onto it. Swirl the eggs around the frying pan to the size of the paratha.
2) Lay a cooked paratha over the egg and cook a couple minutes to cook the bottom of the egg and seal it onto the paratha. When the eggs are cooked through, flip over and finish cooking on the other side briefly. It is done when the eggs are completely cooked and the paratha is hot.
3) Place the egg paratha on a work surface egg side up. Layer whatever filling you like and roll up. I chose cucumber, onion and green chutney this time.
Another option is to mix the sliced onions, peppers, chili, a pinch of chaat masala and lemon juice together and use this as the filling. Or you can dice up the veggies and add them into the eggs before you cook it.
4) Cut in half and roll in paper towel or tin foil to eat as a sandwich. Repeat for the second egg roll.

2 cooking the eggs

3 paratha with  egg

4 paratha with egg, onion and chutney

5 egg roll paratha

6 egg roll paratha

7 egg roll paratha

final egg roll paratha

Paratha, part 2 of 3: Aloo paratha


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aloo paratha
spiced mashed potatoes
stuffed paratha-9
stuffed paratha-6
stuffed paratha-7
stuffed paratha-8stuffed paratha-10
stuffed paratha rolled out
stuffed paratha-11

Stuffed parathas. With spiced potato! I could eat these all day…

A little bit of work, but well worth it. Serve hot, with raita, a chutney or with curries. They can be made the day before and heated up.

paratha dough
2-3 medium potatoes, peeled, cooked and mashed
1/2 small white onion, diced
1 green chili, deseeded and chopped
1/2 tsp cumin seeds
1/2 tsp dried mango powder (amchur)
1/2 tsp mild chili powder
handful chopped fresh cilantro (coriander leaves)
1/2 tsp salt or to taste
oil or ghee for cooking

1) Make the paratha dough. I used half whole wheat, half white flour for this dough. Set aside.
2) Heat up plenty of oil or ghee in a frying pan or wok. Add in the cumin seeds and cook until they start to crackle.
3) Add in the onions, chili and remaining spices. Turn the heat down and gently cook until onion is translucent.
4) Add in the mashed potatoes and combine. Add more oil if needed so the potatoes don’t dry out. Taste and adjust seasoning if needed. Set aside while you roll out the first paratha.
5) Pinch off a good-sized bit of dough and roll out to a circle. It doesn’t have to be super thin. Place a golf ball-sized bit of spiced mashed potato in the center and fold up the sides over it. Gently seal it.
6) Flip over and gently push down to a thick circle, then use plenty of flour and GENTLY roll out to a wide cicular flatbread. If you push too hard with the rolling pin, the potato will ooze out of the dough. It is ok if a little of the filling breaks out. Just keep your rolling pin floured so that it doesn’t stick.
7) Repeat with the remaining dough, or for as many aloo parathas as you want to make. Keep the uncooked parathas floured and covered with a kitchen towel so they don’t dry out.
8) Heat up a cast iron skillet or heavy frying pan and brush with oil. Fry both sides of the paratha until spotted and golden brown. When it bubbles up, gently push down with a spatula. I like to brush oil on both sides as I cook it.

Serve warm. Enjoy!

aloo paratha final


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