Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

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Egg Keema Masala with Paratha - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Boil, Cool, and Grate the Eggs
- Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat.
- Once boiling, reduce the heat to a simmer and cook for 10-12 minutes for perfect hard-boiled eggs.
- Drain the hot water and immediately run cold water over the eggs or place them in an ice bath for 5 minutes. This stops the cooking process and makes them easier to peel.
- Once completely cool, peel the eggs and grate them using the large holes of a box grater. Set the grated eggs aside.
2
Prepare the Masala Base
- Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. This step is crucial for the flavor of the curry.
- Add the ginger-garlic paste and slit green chilies. Sauté for another 60 seconds until the raw aroma disappears.
3
Cook Tomatoes and Spices
- Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, stirring and mashing them with your spoon, until they break down and become pulpy.
- Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything well.
- Continue to cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until you see oil separating from the sides of the masala. This indicates that the base is perfectly cooked.
4
Combine and Finish the Dish
- Reduce the heat to low. Add the grated eggs to the pan.
- Gently fold the eggs into the masala, ensuring they are evenly coated without mashing them too much.
- Pour in 1/4 cup of water (or more for a looser consistency), and add the crushed kasuri methi. Stir gently to combine.
- Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the eggs to absorb the flavors of the masala.
- Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the top. Give it one final gentle stir.
5
Serve
- Let the Egg Keema Masala rest for 5 minutes before serving. Serve hot with fresh roti, pav (bread rolls), parathas, or as a side with dal and rice.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Egg Keema Masala with Paratha

Nutrition per Serving

Recipes in this Meal

1. Egg Keema Masala

Ingredients

2. Paratha

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About Egg Keema Masala with Paratha

Instructions

Ingredients

Instructions