Egg Frankie

1. 1

   Step 1

   • a.Prepare the Paratha Dough (10 minutes + 30 minutes resting)
   • b.In a large mixing bowl, combine the maida, atta, 1/2 tsp salt, and 1 tbsp of vegetable oil. Mix with your fingertips until the oil is evenly incorporated and the mixture resembles coarse crumbs.
   • c.Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. Knead for 7-8 minutes on a lightly floured surface until it is elastic and no longer sticky.
   • d.Cover the dough with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten, making the parathas soft and easy to roll.
2. 2

   Step 2

   • a.Prepare the Vegetable Filling (10 minutes)
   • b.While the dough rests, heat 1 tbsp of oil in a pan or wok over medium heat. Add the sliced onions and sauté for 2-3 minutes until they become translucent.
   • c.Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • d.Add the sliced green bell pepper and stir-fry for 3-4 minutes. The vegetables should be tender but still retain a slight crunch for texture.
   • e.Lower the heat and add the turmeric powder, red chili powder, garam masala, 1 tsp chaat masala, and 1/2 tsp salt. Stir well to coat the vegetables and cook for 1 minute.
   • f.Turn off the heat, stir in the white vinegar, and mix well. Set the filling aside.
3. 3

   Step 3

   • a.Cook the Egg-Coated Parathas (15 minutes)
   • b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • c.Lightly flour a clean surface and roll one dough ball into a thin circle, about 7-8 inches in diameter.
   • d.Heat a tawa (griddle) over medium-high heat. Place the rolled paratha on the hot tawa and cook for about 30-45 seconds, until small bubbles start to appear on the surface.
   • e.Flip the paratha. While the other side cooks, crack one egg into a small bowl, add a pinch of the remaining salt and black pepper, and whisk lightly with a fork.
   • f.Flip the paratha again. Immediately pour the whisked egg over the half-cooked paratha. Use a spoon to quickly spread it evenly to the edges.
   • g.Drizzle about 3/4 tbsp of oil around the edges of the paratha. Cook for 1-2 minutes until the egg is about 80% set.
   • h.Carefully flip the paratha so the egg side is down. Press gently with a spatula and cook for another 1-2 minutes until the egg is golden brown and fully cooked, and the paratha has light brown spots.
   • i.Remove from the tawa and place on a plate with the egg-side up. Repeat the process for the remaining dough balls and eggs.
4. 4

   Step 4

   • a.Assemble and Serve (5 minutes)
   • b.Take a warm egg paratha and lay it flat, egg-side up.
   • c.Arrange a quarter of the prepared vegetable filling in a line down the center of the paratha.
   • d.Drizzle approximately 1 tbsp of tomato ketchup and 1 tbsp of green chutney over the filling.
   • e.Sprinkle a pinch of the remaining chaat masala over the top for an extra burst of tangy flavor.
   • f.Tightly roll the paratha from one side to form a compact wrap. Secure the bottom half with parchment paper or aluminum foil to prevent the filling from spilling.
   • g.Serve the Egg Frankie immediately while it's hot and the paratha is still soft and slightly crisp.

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