Chefstoppe || Egg Bhurji Paratha

Prep Time

20 mins
Cook Time

28 mins
Serving
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Ingredients

Grocery List

3 eggs

1 tbsp oil

1 tsp finely chopped green chillies

1/4 cup chopped onions

1/4 cup chopped capsicum

1/4 cup chopped tomatoes

1/4 tsp chilli powder

salt to taste

2 tbsp finely chopped coriander (dhania)

1 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste

whole wheat flour (gehun ka atta) for rolling

5 tsp ghee for cooking

green chutney

tomato ketchup

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Source : tarladalal

Direction

How To Prepare?

1. Beat the eggs in a deep bowl and whisk it using a fork. Keep aside.

2. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.

3. Add the onions and sauté on a medium flame for 2 minutes.

4. Add the capsicum and sauté on a medium flame for 1 minute.

5. Add the tomatoes, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.

6. Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

7. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.

8. Keep aside to cool completely.

9. Combine all the ingredients and knead into a soft, smooth dough using enough water.

10. Keep aside for 30 minutes.

11. Divide the dough and bhurji into 5 equal portions.

12. Roll out one portion of the dough into a circle of 75 mm. (3) diameter using whole wheat flour for rolling.

13. Place one portion of the bhurji in the centre of the circle.

14. Bring together all the sides in the centre and seal tightly.

15. Roll out again into a circle of 150 mm. (6) in diameter, using whole wheat flour for rolling.

16. Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour.

17. Repeat with the remaining dough and bhurji to make 4 more parathas.

18. Serve hot with green chutney and tomato ketchup.