Egg stuffed Paratha – Mom’s special Ande ka Paratha

Getting back straight to the work after the holidays isn’t the best of time in life. The heart sinks when you see that outlook flowing with unread emails and that pile of files on your desk. Your notepad peeps at you with little hope and eventually you get along with the workflow, leaving your shiny holiday memories behind. Sigh!

Its my first day at work after my visit to family in India and am still sulking at time that passed away so quickly.  The drab weather doesn’t help either. But that’s life. Good, bad, ugly, me! 🙂 

The first thing which I prepared after coming back was Pasta. No Parathas obviously, since I have already had a lot of them at home. Mum makes the best Parathas in the world. Thin and crispy Parathas, I can never have enough of them. One of her Parathas I love eating is this Egg Paratha (Ande ka Paratha). I can never master the art of filling the egg mix inside the “paratha pocket” and then roasting it again all so perfectly. I have tried several times though! 

More Parathas – Paalak aalu Paratha | Paalak Paneer Paratha | Paneer Dhaniya Paratha | Mooli ka Paratha 

This Egg Paratha is very different from the usual ones we have, where the whisked egg mix is simply spread over the half roasted Paratha and then its cooked on top. Here, in this recipe we actually make a pocket inside the Paratha and then fill it with the spiced egg mix. And then we roast it again, with the egg mix inside which gets cooked within. It sounds a bit complicated, and perhaps it is too. But once you get a hang of it, you actually enjoy making it for the family. If you love eggs, you will definitely adore this Paratha. 

This Paratha takes a bit of time to get cooked though so its kind of a pain to stand there and keep looking at it. but the end result is so tasty, you wouldn’t complain much 🙂 This makes an excellent breakfast, especially for the kids since its full of good proteins and carbs.

What you need? – To make 5-6 Parathas

For the dough

• 4 cups whole wheat flour (Atta)
• ½ tsp carom seeds (ajwain)
• ½ tsp cumin powder  (Jeera powder)- optional
• ½ tsp Salt
• Warm water for kneading 

For the stuffing

• 3-4 eggs
• ½ tsp red chili powder
• A pinch of black pepper powder
• 1-2 green chillies, chopped very fine – optional
• 1 small onion, chopped very small – optional
• A handful of fresh coriander leaves, chopped (cilantro)
• Salt to taste 

 

How to make?

• Knead the dough using the ingredients listed above and keep aside covered for 20-25 minutes.
• Meanwhile, prepare the egg mixture by whisking eggs and mixing them with the spices. Prepare this mixture just before you start making the Parathas.

• To make Parathas, pinch some dough, make a ball and roll it out. Drizzle or brush one side with oil and a dusting of flour.
• Now fold and again brush with oil and another dusting of flour. Finally the last fold in a triangular shape.
• Roll it out and cook in a hot tawa. When those brown specks start to appear turn over.
• By now, the Paratha should have started puffing up from the centre. 

• Now – keeping the flame low, from one end of the triangle gently pull the “flap” open to create a “pocket”.
• Pour a bit of the egg mixture and put the “lid” back into place, taking care the mixture doesn’t spill out too much. Cook for a minute or two. Drizzle with oil on the sides. Flip and cook on the other side.
• Press gently along the edges with a ladle. It won’t get any messier than what’s seen in the photos, trust me on  that! J The mix cooks so fast in that heat so runny eggs isn’t a big issue here.
• Cook for two minutes or so and check the browning on both sides. The filling needs to be cooked properly too. See if you’ll need to add a bit of oil at this stage so it gets cooked properly.
• When it’s done, transfer to a plate and eat fresh.

Accomplishments – Raita, chutney, plain yogurt, sour cream, any mayo based dip. 

Recipes for Raita – Roasted garlic raita | Okra raita | Eggplant raita | Spinach raita | Mint raita

Notes;

• Have these Parathas while they are still hot and fresh. When cold, egg releases the water which makes the Parathas soggy and hence not that great n taste.
• Tangy pickle, green chutney  or spiced up Raita taste best with these Parathas. Of course, a dollop of butter is the best thing of all.
• The Parathas in the picture are not triangular, since I just roll them out and tear them to make pocket when it puffs. But triangular ones puff better making it easier for you
• Don’t forget to brush the oil generously inside the folds, since that’s what makes Parathas puff.

 

Another one of my favourite Paratha is this –

Mix Vegetable Paratha.

Another healthy treat for the weekends! 🙂