Chefstoppe || egg paratha recipe | anda paratha with whole wheat flour

Prep Time

15 mins
Cook Time

20 mins
Serving
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Ingredients

Grocery List

3/4 cup whole wheat flour (gehun ka atta)

1/2 tsp carom seeds (ajwain)

salt to taste

whole wheat flour (gehun ka atta) for rolling

1/2 tsp ghee for spreading

1 tsp oil for cooking

3 eggs

1/4 cup finely chopped onions

1/4 cup finely chopped tomatoes

2 tbsp finely chopped coriander (dhania)

1 tsp finely chopped green chillies

salt to taste

2 tsp oil for greasing

2 tsp oil for cooking

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Source : tarladalal

Direction

How To Prepare?

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

2. Divide the dough into 2 equal portions.

3. Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Spread ¼ tsp of ghee evenly over it.

4. Fold over from one end to another end slightly overlapping each other.

5. Then fold again from one end to another end overlapping each other.

6. Roll again into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.

7. Heat a non-stick tava (griddle) and cook the paratha using ½ tsp of oil till it turns golden brown in colour from both the sides

8. Repeat steps 3 to 7 to make 1 more paratha. Keep aside.

9. Break the eggs in a deep bowl and beat well using a fork.

10. Add all the other ingredients and beat well. Keep aside.

11. To make egg paratha, heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Pour half the egg mixture on it.

12. Place a prepared paratha on it and press it lightly. Cook using 1 tsp of oil.

13. Turnover and cook again till it is cooked.

14. Cut into 4 equal portions using a cutter or a sharp knife.

15. Repeat steps 1 to 4 to make 1 more egg paratha.

16. Serve egg paratha immediately.