Egg Keema Paratha with Dahi

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta (whole wheat flour) and 0.5 tsp of salt.
   • Add 1 tbsp of vegetable oil and rub it into the flour with your fingertips until it resembles breadcrumbs.
   • Gradually add water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2. 2

   Prepare the Egg Keema Filling

   • While the dough is resting, place the eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
   • Immediately transfer the boiled eggs to a bowl of ice-cold water to stop the cooking process. Once cooled, peel the eggs and mash them coarsely with a fork or grate them. Set aside.
   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 4-5 minutes until translucent and light golden.
   • Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
   • Add the spice powders: turmeric, red chili, coriander, and garam masala, along with 1 tsp of salt. Sauté for one minute until the spices are fragrant and oil starts to separate from the masala.
   • Add the mashed eggs to the pan and gently mix to combine everything well. Cook for 2-3 minutes, allowing the eggs to absorb the flavors.
   • Turn off the heat, stir in the freshly chopped coriander leaves, and transfer the filling to a plate to cool down completely. Do not stuff hot filling into the dough.
3. 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 and dust it with dry atta. Using your fingers or a rolling pin, flatten it into a small circle about 3-4 inches in diameter.
   • Place 2-3 tablespoons of the cooled egg keema filling in the center of the circle.
   • Bring the edges of the dough together, pleating as you go, and seal them at the top. Pinch off any excess dough.
   • Gently flatten the stuffed ball with your palm. Dust it with a little more dry flour.
   • Carefully roll the stuffed ball into a paratha of about 6-7 inches in diameter. Apply gentle and even pressure to prevent the filling from tearing the dough.
4. 4

   Cook the Parathas

   • Heat a tawa (flat skillet) over medium-high heat. Once hot, place the rolled paratha on it.
   • Cook for about 30-45 seconds on the first side, until you see small bubbles forming on the surface.
   • Flip the paratha and cook the other side for about 30 seconds. You will see some light brown spots.
   • Spread about 1/2 tsp of ghee on the top surface and flip it again.
   • Gently press the paratha with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for about a minute until it's golden brown and crisp.
   • Apply ghee on the other side, flip, and cook for another 30-45 seconds until that side is also golden and crisp.
   • Remove the paratha from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it warm.
   • Repeat the stuffing, rolling, and cooking process for all the remaining dough balls.
5. 5

   Serve

   • Serve the hot Egg Keema Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achar).