I have lately been a little busy with my work, but now since I am back, I am about to share a really easy and tasty recipe you can make even if you are in a rush in the morning... Shall we start? Alright...
Ingredients:
Whole wheat flour (atta) dough
1 egg
Salt to taste
Few coriander leaves, 1 green chilli, and 1 onion, all finely chopped
Method:
Whisk the egg with a little salt. Add the chopped onion, green chilli and coriander leaves and mix well. In the meanwhile, do heat the tava.
Take a really big dough, and make roti bigger tahn you would usually do. Now apply a little oil all over the roti and fold it in half. Apply oil all over again and again fold in half.
Now roll it into a paratha like you would usually do. Place on tava and cook properly on one side, and then turn over and do the same onto the other side.
Once it is cooked, remove it in the plate and make a pocket in the centre of paratha, pour in the egg mixture there and carefully place it again on the tava. Apply oil all over and across the edges of the tava.
Keep cooking on the other side of the pocket till the egg gets a little firm, and then turn over and cook the egg side. Keep cooking it on low flame till the egg is properly cooked.
Remove in the plate and cut it in 4, 6, 8 or as many pieces as you would like and serve. Would taste best with ketchup.
Image Source: WikiCommons
Ingredients:
Whole wheat flour (atta) dough
1 egg
Salt to taste
Few coriander leaves, 1 green chilli, and 1 onion, all finely chopped
Method:
Whisk the egg with a little salt. Add the chopped onion, green chilli and coriander leaves and mix well. In the meanwhile, do heat the tava.
Take a really big dough, and make roti bigger tahn you would usually do. Now apply a little oil all over the roti and fold it in half. Apply oil all over again and again fold in half.
Now roll it into a paratha like you would usually do. Place on tava and cook properly on one side, and then turn over and do the same onto the other side.
Once it is cooked, remove it in the plate and make a pocket in the centre of paratha, pour in the egg mixture there and carefully place it again on the tava. Apply oil all over and across the edges of the tava.
Keep cooking on the other side of the pocket till the egg gets a little firm, and then turn over and cook the egg side. Keep cooking it on low flame till the egg is properly cooked.
Remove in the plate and cut it in 4, 6, 8 or as many pieces as you would like and serve. Would taste best with ketchup.
Image Source: WikiCommons
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