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EGG PARANTHA
Ingredients
4-5 eggs
Whole wheat flour (atta) dough as required
1 medium onion, finely chopped
¼ teaspoon turmeric powder
1 green chilli, finely chopped
½ teaspoon red chilli powder
1 teaspoon chopped fresh coriander leaves
Salt to taste
Whole wheat flour for dusting
Ghee for spreading and basting
Method
1. Divide the dough into equal portions and shape them into balls.
2. Mix together onion, turmeric powder, green chilli, chilli powder and coriander leaves in a bowl. Break in eggs, add salt and beat well.
3. Flatten the balls, dust with flour and roll out into a medium size discs. Spread some ghee evenly on top. Dust with flour and fold into triangles. Roll out into paranthas.
4. Heat a non-stick tawa. Place a parantha and roast from both the sides till the layers open, basting with ghee.
5. Fill the layers of the parantha with the beaten eggs, lower heat and cook till the egg is fully done.
6. Serve hot.
Preparation Time: 25-30 minutes
Cooking Time: 15-20 minutes
Cuisine: Indian
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