Egg Paratha
High in protein, delicious and simple to make, this makes a great weekend brunch dish
Servings: 4 people
Calories: 245kcal
Ingredients
- 4 eggs
- 1 small onion finely sliced
- 1 bell pepper finely sliced
- 1/2 tsp ground turmeric
- 1 small handful fresh coriander chopped
- 140 g wholemeal flour
- 125 ml water
- 1 tbsp oil
Instructions
- Whisk together the eggs, onion, bell pepper, turmeric, garlic, coriander and a pinch of black pepper and set aside.
- Prepare the dough by mixing the flour, ½ teaspoon oil and pinch of salt until a dough is formed. Once formed, divide into 4 portions, shape into balls and spread a very small amount of oil over them with your finger.
- Flour your work surface then using a rolling pin, roll each ball into a 4-5 inch round or square disc.
- Heat a dry pan and place each dough disc in, heating until it starts to bubble, then flip. It should begin to fluff up then cook until toasted then set aside on a plate.
- Heat a teaspoon of oil in a pan, once heated, place ¼ of the egg mixture into the pan and cook until almost done and the egg is still slightly gooey on the top.
- Place the paratha on top of the egg and press it gently.
- Flip it and cook on the other side for 2 minutes until the egg is fully cooked.
- Repeat for the remaining 3 parathas using the remaining oil.
