Khagina Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
   • Gradually add water while mixing to form a dough. Knead for 5-7 minutes until the dough is soft, smooth, and pliable, but not sticky.
   • Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Make the Khagina (Egg Filling)

   • In a separate bowl, crack the 6 eggs and whisk them with the remaining 0.75 tsp of salt. Set aside.
   • Heat 2 tbsp of vegetable oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger paste, garlic paste, and green chilies. Sauté for another minute until the raw aroma disappears.
   • Stir in the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, until the tomatoes soften and oil begins to separate from the masala.
   • Reduce the heat to low and pour in the whisked eggs. Stir continuously to scramble them. Cook for 2-3 minutes until the eggs are just cooked but still moist. Do not overcook, as they will cook further inside the paratha.
   • Turn off the heat. Mix in the garam masala and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool down completely to room temperature.
3. 3

   Stuff and Roll the Parathas

   • Once the dough has rested, knead it again for a minute. Divide the dough and the cooled egg filling into 8 equal portions.
   • Take one dough ball and dust it with dry flour. Use your fingers or a rolling pin to flatten it into a small circle, about 3-4 inches in diameter.
   • Place one portion of the egg filling in the center of the circle.
   • Bring the edges of the dough together, pleating as you go, and gather them at the center. Pinch the seams together firmly to seal the filling inside, forming a stuffed ball.
   • Gently flatten the stuffed ball with your palm. Dust it lightly with dry flour on both sides.
   • Using a rolling pin, gently and evenly roll the ball into a paratha about 6-7 inches in diameter. Apply light pressure to avoid tearing.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat. Once hot, place a rolled paratha on it.
   • Cook for about 45-60 seconds until you see small bubbles appear on the surface.
   • Flip the paratha. Drizzle about 1 tsp of ghee on the semi-cooked side and spread it evenly.
   • Flip it again after 30-40 seconds. Drizzle ghee on the other side as well.
   • Press gently with a spatula and cook, flipping occasionally, for about 2-3 minutes per paratha, until both sides have golden-brown spots and are crisp.
   • Repeat the process for all the remaining parathas, adjusting heat as necessary.
5. 5

   Serve

   • Serve the hot Khagina Parathas immediately with a side of plain yogurt (dahi), mint chutney, or your favorite pickle (achaar).