Pakistani · easy
Three-egg paratha
A thin whole-wheat roti pressed onto a spiced three-egg omelette so the two cook into one crisp, layered paratha. One pan, nine minutes, three-quarters of a level teaspoon of oil.
Makes 1 · On the day 9 min · Fresh
The video’s version isn’t the same as ours; follow the amounts below for the numbers above.
Ingredients
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Method
Whisk the eggs with onion, chilli, coriander, chilli powder and salt for 30 s.
Roll the dough ball into a thin 22 cm circle (as wide as the pan).
Heat the pan on medium 1 min; cook the dough 30 s per side until pale spots appear, then lift it out.
Brush the pan with the oil, pour in the egg and tilt so it spreads to the size of the paratha.
Immediately press the half-cooked paratha onto the wet egg and hold it down with a spatula for 20 s.
Cook 2 min until the egg is set and stuck to the bread, flip, 1 min more until golden.
Fold or roll it up; eat hot with the tea.
Keeping
- Keeps
- Eat fresh; dough keeps 2 days in the fridge
Why it tastes good: Press the bread onto the egg while it is still wet: that is what welds them into one crisp layered paratha.
Nutrition, per portion
Three-egg paratha
Adapted from Egg Paratha Recipe (Anda Paratha) by Swasthi Shreekanth (Swasthi's Recipes) (4.94 stars from 44 votes, 58 reader comments).
Photo: omelette on parathas by rjw1, CC BY-SA 2.0 (Flickr).
