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Paranthas with the liberal helping of eggs, onion, green chilies and coriander leaves. Thanks to Chef Neeru Gupta.
Very nice one! But wish the image was better? I wanted to see the paratha clearly
Mix the whole-wheat flour, refined flour and the two tablespoons of ghee together.
Knead into a soft, sticky dough and cover and leave aside for 2-3 hours.
Divide the dough into 4 rounds, cover and leave to rest for about 15 minutes.
Heat a griddle over the stove. While it is getting hot, roll out one round.
The dough is sticky and soft, so you may need to dust it with flour frequently. Better still, pat it thin with your palms if you can.
Keeping the heat on high, place the roti over the griddle, break an egg on to the center of it, sprinkle with 2 tsp of onion, salt, green chillies and 1 tbsp of coriander leaves.
Lower heat to medium. To seal, fold over four ways towards the center, so that the ends overlap, thus forming a square.
Make a trail of ghee around it to fry the underside
When the underside is fried, smear the top with a generous helping of ghee and turn over to fry to a golden brown.
Serve hot with a chutney or yoghurt.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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