Egg Stuffed Paranthas.

Egg Stuffed Paranthas highly diverse and own ideal flavor that unique. Some kinds of Egg Stuffed Paranthas recipes are also enough simple to process and do not take lengthy. Even though not everybody likes Egg Stuffed Paranthas food, now few people are get attached and like the various Egg Stuffed Paranthas foods on hand. This can be visible from the number of restaurants that provide Egg Stuffed Paranthas as one of the dishes. You can have Egg Stuffed Paranthas using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Egg Stuffed Paranthas

1. Prepare For of dough.
2. It's 1 cup of whole wheat flour.
3. Prepare 1/2 tsp of salt.
4. You need 1/2 tsp of carom seeds (ajwain).
5. You need As required of Water for kneading.
6. It's as requried of Oil for brushing.
7. Prepare For of stuffing.
8. Prepare 2 of eggs.
9. You need 2 tbsp of finely chopped onions.
10. It's 2 tbsp of finely chopped tomatoes.
11. It's 1 tbsp of finely chopped ginger.
12. It's 2 tbsp of chopped coriander leaves.
13. It's 2-3 of finely chopped green chillies.
14. Prepare 1/2 tsp of salt or to taste.
15. It's 1/2 tsp of Kashmiri red chilli powder.
16. Prepare 1 tsp of cumin (jeera) powder.
17. It's 1 tsp of coriander (dhania) powder.
18. You need 1 tsp of amchoor powder.
19. Prepare as requried of Oil for shallow frying.

Egg Stuffed Paranthas step by step

1. To begin, take the wheat flour in a large bowl. Add in the salt and the ajwain. Knead the dough using water as for rotis. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes..
2. Take two eggs in another bowl. Gently break them with a fork. Add in the onions, tomatoes, ginger, green chillies, and the chopped coriander leaves. Mix well..
3. Add in the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Mix well and keep aside..
4. Shape the dough into pairs of small balls. Take a pair and roll them out around 3-4 inches in diameter. Generously spread oil and dust with a bit of dry flour. Place them on top of each other with the oil side on the inside and seal the edges by gently pressing them down. Roll out into a thin roti..
5. Heat a tawa. Cook on medium heat until bubbles appear on both the sides. Gently separate the two layers. If it is well oiled and dusted, it would be easy to separate them..
6. Place one of the layers back on the tawa. Keeping the flame on low heat, pour in half the egg mixture. Gently spread it out to the edges and cook for a minute..
7. Place the other layer on top and press it down softly. Don’t put too much pressure or the egg will escape from the side..
8. Brush it with oil and turn it over. Cook the paratha on both sides until it colorises..
9. Egg Stuffed Parantha is ready to serve. Serve with tomato chutney or any other chutney of your choice..

To get ingredients for making Egg Stuffed Paranthas recipes is also not tough. You can easily get the main ingredients at the closest supermarket and indeed on the market. There are much types of Egg Stuffed Paranthas that are easy and fast to process into delicious serving. You can always praxis this Egg Stuffed Paranthas recipe at home, and can provide it to your children and extended family. If you wish to cook other foods on our website, we supply various types of food recipes which are of course very delicious and enjoyable to enjoy, please try they.