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2 cups of All-Porpose Flour (Maida), (whole wheat)
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1 tsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
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1 tsp. of Salt
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4 Eggs (boiled and mashed)
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Water (to knead)
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2 tbsp. of Clarified Butter (Ghee)
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Some more Clarified Butter (Ghee) (for shallow frying)
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½ tsp. of Crushed Peppers (Kutti Mirch)
- Sift the whole wheat flour in a bowl with 1 teaspoon of salt. Gradually add water, and make a stiff dough. Cover with a damp cloth. And set
aside for 20 minutes.
- Separately in a pot, boil the eggs and mash them well. Add 1 teaspoon of salt, pepper, coriander and 1 teaspoon of clarified butter or oil to the mashed egg and mix thoroughly.
- Knead the dough well with your fist until smooth. Divide the complete dough into 8 equal parts and roll out each part into a 4" diameter circle.
- Place 1 tablespoon of the egg filling in the center of each circle. Then shape each circle into a round ball again. Now roll out each ball on a floured board to a circle of 5" (13 cm) diameter.
- Rub a little clarified butter or oil on one side. Heat a griddle, and shallow fry each paratha with a little clarified butter or oil (flip and smear a little clarified butter on the other side with the back of a spoon). Cook well until both sides turn golden brown, turning once or twice.
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