A delicious and protein-packed flatbread stuffed with spicy Indian scrambled eggs. This wholesome paratha is perfect for a filling breakfast, lunch, or a quick dinner, best served with yogurt and pickle.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
426cal
18gprotein
50gcarbs
19g
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt (For the dough)
1 tbsp Vegetable Oil (For the dough)
0.75 cup Water (Use lukewarm water, adjust as needed)
6 large Eggs
1 tsp Cumin Seeds
1 medium Onion (Finely chopped)
2 piece Green Chili (Finely chopped, adjust to taste)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Energy-giving Egg Bhurji Paratha with cool, gut-friendly curd. Perfect for busy mornings or a hearty dinner!
This gujarati dish is perfect for dinner. With 669.26 calories and 27.540000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Garlic Paste
1 medium Tomato (Finely chopped)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Ghee (Or oil, for cooking the parathas)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the atta (whole wheat flour), 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
Gradually add lukewarm water and knead to form a soft, pliable dough. Knead for 7-8 minutes until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Cook the Egg Bhurji Filling
Heat 2 tbsp of oil in a non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onion, green chilies, ginger paste, and garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the chopped tomato and cook for another 4-5 minutes until it turns mushy and oil starts to separate from the masala.
Stir in the turmeric powder, red chili powder, garam masala, and 0.75 tsp salt. Cook the spices for 1 minute, stirring continuously.
In a separate bowl, whisk the 6 eggs until lightly frothy. Pour the whisked eggs into the pan.
Stir and scramble the eggs continuously for 2-3 minutes. Cook until the eggs are just set but still moist. Do not overcook, as they will cook further inside the paratha.
Turn off the heat, stir in the chopped coriander leaves, and transfer the bhurji to a plate. Spread it out to cool down completely.
3
Stuff and Roll the Parathas
Once the dough has rested, knead it again for a minute. Divide the dough into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a small circle about 4 inches in diameter.
Place 2-3 tablespoons of the completely cooled egg filling in the center of the circle.
Gather the edges of the dough, bringing them to the center to cover the filling. Pinch the seams together to seal it tightly, forming a stuffed ball.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again and carefully roll it out into a 6-7 inch paratha, applying gentle and even pressure to prevent the filling from spilling out.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat.
Carefully place a rolled paratha on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee or oil on the semi-cooked side and spread it evenly.
Cook for another minute, then flip again. Apply ghee or oil to the other side.
Press gently with a spatula and cook, flipping occasionally, until both sides are golden brown and crispy. This should take about 2-3 minutes per paratha.
Repeat the process for all the remaining dough balls.
5
Serve
Serve the hot Egg Bhurji Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achar).
4
Serving size: 1 serving
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
