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Paratha with Eggs and Vegetables

5

40 min

Paratha with Eggs and Vegetables

Paratha with Eggs and Vegetables Photo 1

Time

40 min

Serving

8 persons

Calories

187

Rating

5.00★ (2)

Cuisine

Indian
Author: Antonina Blum

Paratha is one of one hundred  kinds of Indian bread. This magnificent stuffed flatbread with a mixture of roasted onions, sweet pepper, ripe tomatoes, tender eggs and fragrant cilantro will be a wonderful addition to many dishes.

Ingredients

  • onion: 100 g
  • tomatoes: 200 g
  • sweet yellow pepper: 100 g
  • egg: 4 piece
  • butter: 3 Tbsp
  • salt: 1 tsp
  • cilantro: 10 g
  • wheat flour: 400 g
  • water: 200 ml

Metric Conversion

Stages of cooking

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Paratha with Eggs and Vegetables Photo 5 4
Paratha with Eggs and Vegetables Photo 6 5
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  1. Prepare ingredients.

    Paratha with Eggs and Vegetables Photo 2
  2. Cut onions, tomatoes and peppers into small cubes. Chop the cilantro. Whip eggs in a bowl.

    Paratha with Eggs and Vegetables Photo 3
  3. Melt the butter in a pan with a thick bottom, fry the onions over medium heat until golden brown. Add pepper and tomatoes, stir and cook for another 5 minutes. Salt and pepper to taste, stir.

    Paratha with Eggs and Vegetables Photo 4
  4. Pour the eggs into the pan, cook, stirring until the eggs are prepared. Add cilantro. Stir again and set the pan aside.

    Paratha with Eggs and Vegetables Photo 5
  5. In sifted flour, add warm water (36-38 degrees) in small portions and knead soft dough. Melt 2 tablespoons of butter, cool slightly and add to the dough. Knead to an elastic state.

    Paratha with Eggs and Vegetables Photo 6
  6. Divide the dough into 20 small balls. On a powdery surface roll each ball into pancake.

    Paratha with Eggs and Vegetables Photo 7
  7. Put the filling on the pancake, cover with a second one and pinch the edges tightly.

    Paratha with Eggs and Vegetables Photo 8
  8. Slightly roll the cake with a rolling pin.

    Paratha with Eggs and Vegetables Photo 9
  9. Heat a little butter in a large frying pan and fry the parathas  on both sides over medium heat until cooked - about 3 minutes on each side.

    Paratha with Eggs and Vegetables Photo 10

History of the Paratha with Eggs and Vegetables: Paratha is a popular Indian bread that originated in Northern India. It is typically served for breakfast, but can also be eaten during any meal of the day. The flatbread is made by layering and rolling dough with various fillings such as onions, potatoes, and meat. In this recipe, the Paratha is filled with a mixture of vegetables and eggs, resulting in a delicious and satisfying meal.

Tips and Tricks for Paratha with Eggs and Vegetables Recipe:

  • To make the dough more elastic, let it rest for at least 20 minutes before rolling into pancakes.
  • To get an evenly cooked Paratha, make sure the frying pan is heated to the right temperature and flip the Paratha frequently.
  • To prevent the filling from spilling out, pinch the edges of the Paratha tightly before frying.

Tips for presenting the dish:

  • Serve the Paratha with a side of yogurt or chutney to balance out the flavors.
  • Garnish the dish with fresh cilantro leaves for added color and flavor.
  • Cut the Paratha into small triangles or squares for easy sharing and serving.

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