Egg Paratha (Traditional style)(Tips for a puffed-up paratha without spilling out of egg)

Ingredients: (for 4 parathas)

Whole wheat flour dough ( with 1 cup flour)

Whole wheat flour (for tossing and rolling)

Eggs (4)

Salt

Red chili powder

Garam Masala

Ghee/oil

Method:

1. Roll a ball of dough to 3-4 inches diameter.
2. Apply ghee at the center.
3. Sprinkle generous pinch of flour over the ghee.
4. Sprinkle salt, chili powder, garam masala or any spices of your choice.
5. Pull together the edges and close the ball.
6. Roll to a disc of 5-6 inches diameter.
7. Transfer to the tawa warmed at medium heat.
8. In a bowl, beat an egg and add spices/herbs as per choice.
9. Puff up the paratha when it is partially cooked, and make an opening in the paratha.
10. Drop in the egg mix into the paratha through the opening.
11. Let egg cook inside the paratha. Cook and fry on both sides.

Serve hot!

Notes:

Notes:
1. It is not essential to roll the dough on a rolling board. You may roll it on the clean kitchen shelf.
2. You could stuff a variety of finely chopped food items along with the egg. eg. onions, green chilli, beans, carrots, jalapenos, spinach, bell peppers, tomatoes, or grated cheese.
3. You could spice up the paratha by adding crushed black pepper, chilli flakes, or chaat masala. You could also add herbs like oregano, rosemary,or dill.
4. You may choose to stuff in less/ more egg in each paratha.

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Gobhi Paratha (3 different ways)

Ingredients:

Grated cauliflower

Whole wheat flour dough ( 1 1/2 cups of flour will make 6 parathas)

Dry whole wheat flour for tossing and rolling

Ghee/oil

Ginger paste

Salt

Carom Seeds (Ajwain)

Red Chilli pwder

Garam Masala

 

Method 1

1. Toss a ball of dough in dry flour, and roll in to a disc of 4-5 inches in diameter.
2. Apply some oil in the center.
3. Transfer 2-3 tbsp spiced grated cauliflower to the center.
4. Pick up the dough from the edges and seal at the top.
5. Toss this stuffed ball in dry flour and roll to a diameter 6-7 inches.
6. Transfer to hot tawa. Cook and fry on both sides.

Method 2

1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
2. Roll each ball to diameter 6-7 inches, one disc slightly bigger than the other.
3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
4. Cover with the larger disc, and seal edges all over.
5. Cook and fry on hot tawa at medium heat.

Method 3

1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
2. Roll each ball to diameter 3-4 inches, one disc slightly bigger than the other.
3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
4. Cover with the larger disc, and seal edges all over.
5. Press the stuffing to spread all over the paratha.
6. Roll to a big paratha 6-7 inches in diameter
7. Cook and fry on both sides, at medium heat.

 

Options for a healthier version:

You could avoid frying paratha made any of the 3 ways.

You could avoid applying oil inside the paratha.

You could make paratha without frying with oil, and serve with a dash of oil/ghee smeared on the paratha after removing from the tawa.

If using method 2, you could take a small ball of dough and a heavier stuffing without any problem rolling it.