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2 cups of Wheat Flour
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4 Eggs
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2 medium Onions (chopped)
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1 Capsicum (Bell Pepper) (chopped)
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1 Tomato (chopped)
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A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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Salt (to taste)
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2 tbsp. Cooking Oil
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Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas)
- Heat oil in a frying pan until hot. Add in the chopped onions and saute onions on medium heat until golden brown.
- When onions turn golden brown and translucent, add in the tomato and capsicum and saute for a few minutes. Add salt, red chilli powder, and eggs; mix well. Saute well until eggs are well done.
- Add the coriander/cilantro leaves; mix, take off heat and set aside.
- Prepare the wheat dough by adding water to it. Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough and knead some more. Make small balls out of the complete dough. Roll each ball into a round roti. Lay out one roti, cover it with the egg mixture and cover it with another roti. (so basically stuff egg mixture in between two rotis.) Roll it a little and fry both sides well in clarified butter or butter.
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Serving Suggestions: Serve hot with
Plain Yogurt
, Pickle, or any Chutney of your choice.
Yield: 4 Servings
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Degree of Difficulty: Medium
Recipe Category: Egg and Bread
Recipe Ethnic Group: Pakistani
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Recipe Requested by, Sabera Shaikh (Pakistan)
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Another Delicious Egg Dish You Should Try -
Egg Pakoray
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