Egg Paratha also called anda paratha is an easy Indian brunch made with scrambled egg-stuffed in chappati dough rolled and cooked in a pan.
- 2 cup WHEAT FLOUR WHOLE-GRAIN
- 1 tsp SALT TABLE
- 4 no EGG WHL RAW FRSH
- 1 cup ONIONS RAW
- 2 no GREEN CHILIES
- 0.25 cup CHEDDAR CHEESE
- 0.25 tsp PEPPER BLACK
- 4 tbsp OIL
In a bowl add wheat flour, salt and mix well.
Add water slowly and knead a firm dough. Cover the bowl with tight lid and set aside for 20 minutes.
In the mean time start preparing for scrambled eggs.
In a pan heat oil add chopped onion, green chilies and cook until onion becomes soft.
Add eggs, salt, pepper powder and cook until eggs get cooked thoroughly. Set aside and allow it to cool.
Divide the dough into small balls and dust it with wheat flour (to avoid sticking on the rolling board).
Roll them into small thick circles and place the scrambled eggs, shredded cheese in center and seal the edges.
Again roll it into flat thin circles gently. Avoid rolling it too much it tends to crack easily.
In a hot skillet place stuffed egg parathas and cook it in a medium flame until the brown spots started appearing.
Flip and cook on the other side until the brown spots started appearing.