Friday, June 24, 2011

Punjabi Egg Paratha


Wheat flour                                                          2 cups
Pepper                                                                 ½ tsp.
Coriander leaves, chopped                                   1 tsp.
Eggs, boiled and mashed                                      4 nos.
Water to Knead                                                   As required
Ghee or oil                                                           2 tbsps.
Ghee or oil for shallow frying                                As required
Salt                                                                      2 tsps.


1.Sieve wheat flour and 1 tsp. salt together and gradually add water and make a stiff dough.
2.Cover dough with a cloth and keep aside for 20 minutes.
3.Boil the eggs and mash well, add 1tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.
4.Knead the dough until smooth and make  equal balls.
5.Roll out each ball into a circle, and place 1 tbsp. egg filling in the center of each circle.
6.Fold the edges and make them into balls again.
7.Now roll out the stuffed balls on a floured board to a circle.
8.Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.
9.Cook till both sides turn golden brown, turning once or twice.


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