To me, food is as much about the moment, the occasion, the location and the company as it is about the taste … Check This Amazing Recipe: Anda paratha
How to Make Anda paratha
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes 6
Dietary:
Vegetarian
Ingredients
For the paratha dough
- 150g/5½oz chapatti or wholemeal flour
- 1 tsp salt
- 2–3 tbsp ghee
- mint yoghurt, chutney
For the egg mixture
- 4 free-range eggs
- ½ red onion
- 1 garlic
- 5–6 cherry tomatoes
- 4 tbsp finely chopped fresh coriander
- 2 tsp cumin
Method
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To make the dough, combine the flour, salt and 75ml/2½fl oz warm water in a bowl and knead with your hands until a smooth dough is formed, adding extra water if needed. Cover and set aside to rest for 10 minutes, while you chop the vegetables.
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For the egg mixture, place all of the ingredients in a large bowl and mix to combine.
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To make the paratha, take a golf-ball-sized piece of dough and shape into a ball. Flour a clean surface and roll the dough out to a 1mm thick circle. Heat 1 teaspoon of the ghee in a large frying pan over a medium heat and fry the paratha for 1–2 minutes on each side until lightly browned.
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Add a little more ghee and a ladle of the egg mixture to the pan. When it starts to sizzle, place the paratha back into the pan over the egg mixture. Let it cook for a few minutes until the egg mixture appears to have soaked into the bread and has cooked through. Flip over for a couple of seconds, and then transfer to a warmed plate. Keep warm or eat immediately with mint yoghurt, chutney or salad. Repeat with the rest of the paratha dough and egg mixture.
