Egg Paratha with Vegetable Achaar

Instructions

1. 1

   Prepare the Paratha Dough (10 minutes + 20 minutes resting)

   • In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add warm water, a little at a time, and knead to form a dough. Knead for 7-8 minutes on a lightly floured surface until the dough is soft, smooth, and pliable.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft, easy-to-roll parathas.
2. 2

   Prepare the Egg Filling (5 minutes)

   • While the dough rests, prepare the filling. In a separate bowl, crack the 4 large eggs.
   • Add the finely chopped red onion, green chilies, fresh cilantro, 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, and the remaining 1/2 tsp of salt.
   • Whisk vigorously until the mixture is well-combined and slightly frothy. For easier handling, transfer the mixture to a measuring cup or a jug with a spout.
3. 3

   Roll and Partially Cook the Paratha (5 minutes)

   • Divide the rested dough into 4 equal portions and roll each into a smooth ball.
   • Take one dough ball, dust it with dry atta, and roll it into a circle about 6-7 inches in diameter and approximately 2-3 mm thick.
   • Heat a tawa or non-stick skillet over medium heat. Once hot, place the rolled paratha on it.
   • Cook for about 30-45 seconds until you see small bubbles appear on the surface. The paratha should be set but not browned.
4. 4

   Add Egg Mixture and Cook (5 minutes)

   • Flip the paratha. Immediately pour about a quarter of the whisked egg mixture (approx. 1/2 cup) onto the center of the semi-cooked side.
   • Using the back of a spoon, quickly and gently spread the egg mixture to cover the entire surface of the paratha, right to the edges.
   • Drizzle about 1/2 tsp of the remaining ghee around the edges of the paratha. Let the egg cook and set for about 1-2 minutes, until the top is no longer liquid.
5. 5

   Finish Cooking and Serve (5 minutes)

   • Carefully flip the paratha again, egg-side down. Cook for another 1-2 minutes, gently pressing down with a spatula to ensure the egg cooks through and the paratha gets golden-brown spots.
   • Flip one last time and cook for 30 seconds to ensure the first side is also cooked and crisp.
   • Remove from the tawa and repeat the process for the remaining dough balls and egg mixture.
   • Serve hot with mint chutney, yogurt (dahi), or your favorite pickle (achaar).