Skip to main content

Egg Paratha / Ande ka Paratha


We are entering the  4th week of Blogging Marathon #64 and cannot believe we are in the last week of May. For this week I chose whole wheat dishes and the next few days I will be showcasing dishes made with whole wheat.
For day 1, I am sharing a quiet filling and kids friendly parathas.This paratha was supposed to be for the second week of this series.But I had some handful of recipes for the kids brunch ideas I could share it for the theme.This paratha tastes good with pickle and ketchup,no need of any extra side dish and also can be made in no time.Off to the recipe...




                                                       
                                                            
                                                                       Egg Paratha /Ande  Ka Paratha

                                                                  
   Basic Information

   Preparation time 10 -15 minutes
   Resting time 10 minutes
   Cooking time 20 minutes
   Makes 4


   
  Ingredients

    

Ingredient
Quantity
Wheat Flour/gothumai maavu
1 cup
Egg /muttai
4-5
Onion (finely chopped)
1 (medium size)
Toamto (finely chopped)
3 tbs
Green chilly(finely chopped)
1-2(optional)
Coriander leaves(finely chopped)
1 tbs
Red chilly powder/milagai podi
1/2 tsp
Salt
1.5 tsp
Garam masala powder
1/8 tsp
Oil
3-4 tbs

  Method 
  • In a bowl take the wheat flour,salt,to this sprinkle water and mix it well to form a soft dough.Let it soak for 10-15 minutes.Meanwhile break the eggs and keep it a bowl,to this add the chopped onion,tomato,green chilly,spice powders and salt.Mix it well and keep it aside.

  • Now divide the dough into 4 equal parts and roll in on a floured surface to 5-6 inches round.Drizzle a tsp of oil and fold it as shown.Roll the folded dough to 8-9 inch circle.
  • Roll the folded dough to 8-9 inch circle.Heat a griddle and cook the rolled dough in a minute for both sides.Now add a ladelful of egg mixture and fold it to a triangle.Drizzle some oil and cook it for a minute..
  • Once its cooked flip it to the other side and cook it for 1-2 minutes in a medium flame.If needed drizzle some oil . Once both the sides cooked nice and golden remove it from the griddle.
  • Serve it warm with pickle ,ketchup and chutney.




  • The dough needs to rest for atleast 10-15 minutes.
  • Finely grated carrot can also be added to the egg mixture.
  • This paratha takes some time to cook so cook it in a medium flame .
  • Instead folding into triangle it can be folded in square shape too.

Enjoy....................







Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#64


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more