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.
- 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
Stages of cooking
Cut onions, tomatoes and peppers into small cubes. Chop the cilantro. Whip eggs in a bowl.
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.
Pour the eggs into the pan, cook, stirring until the eggs are prepared. Add cilantro. Stir again and set the pan aside.
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.
Divide the dough into 20 small balls. On a powdery surface roll each ball into pancake.
Put the filling on the pancake, cover with a second one and pinch the edges tightly.
Slightly roll the cake with a rolling pin.
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.