4. The pocket method (in this post).
...and we've covered 10 different types of fillings
I think you now have enough fodder to last you more than a week-it's pretty easy once you have the dough ready and the veggies prepared and kept. You could always keep extra dough, say for 2 to 3 days, refrigerated so you can quickly whip up a yummy paratha even when you're tired!
I'm so glad and grateful to my dear friend Priya for introducing and demonstrating to me this paratha. It's so easy to make and packs in quite a punch, in terms of taste and proteins! I made it for the very first time today and my husband absolutely loved it....try it out and see for yourself though! I do think that this technique is one that requires a little practice, so don't be disheartened if you don't get it right the first time...just keep trying and cracking more eggs!
For today's egg paratha, the dough is made, as always, with:
- 3 cups whole wheat flour
- Salt to taste
- 1 cup water (if it's lukewarm, you'll get a softer dough)
- In a mixing bowl, combine the flour and salt well.
- Add the water gradually and combine with the flour to make a soft but firm dough. Knead until smooth for 1 to 2 minutes. Leave it to rest, covered with a cloth, for about 30 minutes.
For the stuffing:
Take one egg per person, to make 2 parathas.
Break the egg into a bowl and mix in salt and pepper to taste. Beat for a few seconds with a balloon whisk or a fork. You can add any other seasonings of your choice. I had an extra sachet of seasonings from a pizza outlet, which I dunked into the egg mixture!
- Take a slightly larger-than-a-lemon-sized ball and roll it out until it's about 6 inches in diameter.
- Fold into half.
- Fold this again into half, so it becomes a quarter.
- Do not press, just dust with flour and roll this out, applying only slight pressure on it.
- Transfer to the tawa/griddle (which I assume you must have already kept on the stove to heat up!).
- Wait for 1 to 2 minutes and then flip over.
- Nudge the roti with your flat spatula to see if the dough has lost its stickiness.
- You will be able to see the folds of the roti-gently nudge the top flap away from the lower one.
- Raise it up, holding it with either your spatula, your fingers, or if you are squeamish about the heat, then use a clean cotton cloth to hold the flap up.
- Now pour the egg mixture into this pocket, right under the flap. Let it flow into the roti, making sure it does not flow out. Quickly leave the flap you're holding, letting it just fall back onto the roti.
- Wait for 2 more minutes, spread some oil/ghee/butter, and when you see the egg mixture has coagulated, flip over the roti and cook that side too for 1 to 2 minutes. Again spread a little oil/ghee/butter.
- Take off the flame when its brown all over and the egg inside has cooked.
Serve with a dot of butter on top.
Now for the step-by-step pictures (remember I said my camera has died on me? So these pics are the best I could manage on my cellphone!).
|After I folded it twice, into the triangle shape above, I rolled it outwards once again.|
|This is after it has been heated on the tawa for 2+ minutes. You can see the flaps clearly now.|
|Lifting the top flap with my spatula.|
|After I poured the egg mixture inside. Some of it slipped out...|
|The final product!|