Egg Paratha

Parathas are a wheat based flatbread that originated in India. It is still prevalent throughout Pakistan, India, Nepal and Bangladesh; regions that continue to produce wheat. Parathas typically come in one of two styles, flat and stuffed. This makes it a fantastic street food, as its extremely portable and perfect for on the go people. It’s the ideal snack for the busy person, you can carry a complete meal in one hand, and eat it without even breaking stride. There’s no need to let your paratha get cold by carrying it in your hands; pack it in your Vaya Tyffyn lunchbox and it will stay fresh and hot for hours.

Health Benefits

The eggs in this egg paratha offer many health benefits. Eggs are nutritional powerhouses; they provide, vitamins A, B5, B8, B12, folate, selenium, and phosphorous to name a few. They even contain Lutein and Zeaxanthin, which are antioxidants that affect eye health. Together they can help reduce macular degeneration and cataract development. The vitamin A provided by eggs, also resist blindness, as vitamin A deficiencies are responsible for a large amount of treatable blindness. Eggs also help regulate cholesterol levels in the blood. They lower LDL cholesterol and raise HDL cholesterol. This cholesterol regulation protects the body against heart disease and strokes.

Ingredients

whole wheat flour: 2 cup

a pinch of salt

oil: 1 tbsp

Eggs: 2

chopped onions: 1/4 cup

green chilli- chopped: 1

Chopped coriander leaves: 2 tbsp

Garam masala: 1/2 tsp

How To Make Egg Paratha

1. Mix flour, salt, and oil, in a bowl.
2. Add some water and crumble the mixture. Add more water in small batches and knead the dough smooth, cover with a cloth and let sit for 15 minutes
3. Divide the dough into 4 balls.
4. Flatten the ball with your hand against some flour to coat evenly.
5. Using a rolling pin, roll out each flattened ball into a thin cirle.
6. Fold each circular piece twice to reduce its area to a quarter of its original size.
7. Roll out again to make a triangular sheet.
8. Repeat the process with the remaining balls.
9. Whisk the eggs in a bowl with the onions, chilli, coriander leaves, garam masala, and salt and set aside.
10. Place triangular sheets one by one and cook for a few seconds on each side. Drizzle some oil on the surface and along the edges and let it cook for another minute.
11. Make a slit quickly along the folds with a sharp knife as the edges start to crisp.
12. Pour in half of the whisked eggs mixture.
13. Tilt the paratha a little so that the egg mix slides in.
14. Flip over and repeat the process on the other side.
15. Drizzle more oil and gently press the surface using a spatula.
16. Turn up the heat and continue to cook until the paratha fluffs up and turns crispy and brown