If you liked cheese parathas, you will love…

…..Egg parathas!

For eggetarians, this is a delicious one-dish meal. And for harassed Mommies and Daddies of fussy eaters, this is an outright boon!!!

Ok folks, I can proudly say I have come a long way from the days of trying to master the art of making chapatis.

All you need:

(a) Chapati dough (b) Beat together: 1 egg, a pinch of salt (add pepper, if you like), some chopped coriander

Step 1– Roll dough into circle, spread few drops of oil, fold into half, spread another drop of oil, fold again to make it a triangle. Roll out into a bigger triangle, taking care to not smash the layers into each other 😉

Step 2– Pop this onto the Tava (griddle/pan), cook for a few seconds on one side, turn over the chapati and cook for a few more seconds on the other side. Don’t let it turn brown, just cook it very very little, so that the layers are ready to peel away from each other.

Step 3– Take the semi-cooked chapati off the Tava, and gently peel the layers, without tearing them apart! Use a spoon (not a knife, please)

Step 4– Now place the chapati back onto the tava, and spoon half the egg mixture into the triangle. The cheeky mixture will try to leak (outside the chapati), but ‘you’ can be smarter and do a little acrobatics with the Tava. Tilt it a little, to help the mixture run back inside the chapati. Yeah yeah, you can also cheat a little, and scrape any mixture off the tava and spoon it right back into the chapati!

Step 5– Give this a couple of minutes to cook well on both sides, and ensure the egg is also fully cooked inside! The chapati turns into a yummy filling paratha.

Step 6- Actually, there’s no step 6. All you have to do, is E.A.T 🙂 You could dip this in ketchup or a salsa dip to make it tastier. The only real drawback is, you have got to eat this hot, not cold.

EDITED TO ADD:-

I guess the shape and technique seem a little daunting. It really is quite easy, once you practise making the parathas a couple of times. For those who don’t wish to try, there is a really easy way.

Roll the dough into a regular chapati, make it really thin though.

Cook the chapati slightly on one side, then turn to the other. Turn back the slightly cooked side now, and spoon in the egg mixture. Now fold the chapati from both sides, and also slightly seal the top and bottom so that the egg remains inside.

Easy peasy egg roll

Leave this to cook on medium heat for a couple of minutes until the egg is fully cooked. You could turn this over and let it cook for a minute longer.

Enjoy!!!