EGG PARATHA/ BAIDA ROTI

EGG PARATHA/ BAIDA ROTI

INGREDIENTS

FOR DOUGH

WHEAT FLOUR- 2 CUPS
WATER-3/4 TO 1 CUP
GHEE/OIL- 1 TABLESPOON
SALT

MIX ALL THE INGREDIENTS
MAKE A SMOOTH DOUGH BY ADDING WATER LITTLE BY LITTLE
MAKE A SMOOTH DOUGH

COVER WITH A WET CLOTH
KEEP ASIDE

FOR THE EGG MIXTURE

EGGS-3
ONION-1; FINELY SLICED
GINGER-1 /2 INCH PIIECE; FINELY CHOPPED

CORIANDER LEAVES- 2 TABLESPOONS; FINELY CHOPPED
CELERY- 1 TABLESPOON; FINELY CHOPPED

RED CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SALT

BREAK THE EGGS IN A BOWL
ADD ALL THE INGREDIENTS
MIX WELL

FINAL PREPARATION OF PARATHA

MAKE BALLS OUT OF DOUGH
ROLL IT INTO CHAPPATI

HEAT A PAN
PUT A CHAPPATI
NOW TURN AFTER 1 -2 SECONDS

WHEN IT IS HALF COOKED, POUR 3-4 TABLESPOON OF EGG MIXTURE ON IT
WHEN  THE LOWER END OF CHAPPATI IS COOKED , THAT IS BROWN SPOTS BEGIN TO APPEAR, TURN IT
ALLOW THE EGG MIXTURE TO BE COOKED

NOW TURN AGAIN TO ALLOW BOTH SIDES TO BE COOKED WELL OR BROWNED WELL

POUR ENOUGH GHEE OR OIL ON BOTH SIDES