Dimer Paratha

(Egg Paratha)
 

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Recipe Contributed by Mrs. Anamika Bhattacharya

Nashville, Tennessee

Ingredients:

For dough :

Flour - 2 cups

Oil - 1 tbsp

Salt - to taste

plain flour and oil to roll out paratha

lukewarm water to knead dough


For filling :

Onion - 1 medium, finely chopped

Green chillies - 2-3, finely chopped

Eggs - 3, lightly beaten

Salt - To taste

 

Preparation:

  1. To the flour add oil and salt. Knead the mix into a slightly tight dough with lukewarm water. Keep aside for some time.

  2. Make balls 2 inch in diameter. 2 cups flour should yield 3 balls.

  3. Mix onions, green chillies, and salt with beaten eggs.

 

Cooking Procedure:

  1. Heat a pan with at least 1 inch edge around it. Dosa tava is perfect for this purpose.

  2. Make a circular chapati (pancake) out of dough roll, baste it with oil and then sprinkle flour on it. Fold it in the shape of a semi-circle. Again baste it with with oil, sprinkle flour and give another fold such that the circumference of semi-circle is in half now (like a conical or pie-wedge shape).

  3. When the tava or pan is hot, add the cone-shaped chapati on it. Let it sit for a minute and you will see it starts to open at folds.

  4. Lift one fold and put the egg mixture (about 2 tbsp) into it and try to seal it with putting back the fold and oiling it from all sides so that the egg mix does not seep out.

  5. After one side is done, flip to the other side and fry till golden brown. With little practice the parathas will come out perfect with the egg surprise inside.

 

Serving Suggestions:

Serve with mixed pickle. Goes very well as breakfast/brunch menu.

 

Tips and Comments:

For a low fat and low cholesterol version, you may discard the egg yellows and increase the number of eggs by almost 1 and 1/2 times. (For example, substitute 3 whole eggs with egg whites from 5 eggs)