Wednesday, 25 July 2012

Stuffed Egg Parantha

  • Stuffed with egg and mozzarella cheese, this parantha literally melts in your mouth. Different from the usual stuffed paranthas, the kids would absolutely love the cheese filling. This also is a great healthy option to send in the kids lunchboxes. 
    For the dough:
    2 cups wheat  flour
    2 tsp oil
    water for kneading
    For the egg mixture:
    3 eggs
    1/2 tsp oregano leaves
    1/2 cup grated Mozzarella cheese

    Mix together all the dry ingredients for the dough.
    Add some water and knead into a smooth and pliable dough. Cover and keep aside till needed.
    Break the eggs in a bowl. Add the salt and dried oregano leaves. Whisk it well.
    Take a medium sized ball of the dough and roll it into a small circle.
    Next  pinch the dough from the center - giving it a kind of butterfly shape.
    Smear the surface of the dough liberally with oil or ghee as preferred. 
    Now bring one end of the dough over the other so that they are overlapping. Roll it out into a bigger circle.
    Heat a tava or girdle.Once the tava is sufficiently hot, put the parantha on it. When the parantha is half cooked, flip it over. The parantha layer will start to open up.
    Lift the layer and pour 1 Tbsp egg mixture into the opening. Sprinkle some grated cheese on top. Press down the open layer.

    Apply 1 tbsp of oil/ghee on the parantha and spread it all around. Flip the parantha over and smear the other side with oil/ghee.
    Cook the parantha on both the sides till nicely browned.
    Serve it hot.