Boiled Egg Parathas/ Anda Paratha Recipe

Wish you all a Very Happy Women's day

And happy moments cooking for your family. There is absolutely no limit of stuffing you can put in a paratha. You can stuff the parathas with almost anything, but have you ever tried boiled eggs stuffed parathas before?

It was a big surprise for me too when I visited my sister's house. This is what I learnt from her maid. Came back home and tried to replicate it for my egg loving family.
 It can make a very nutritious morning breakfast or even can be packed with tiffin. These egg parathas taste best when had hot and with some lime/chilly pickle.

To make four parathas, note the ingredients and recipe.

Ingredients

3 cups wheat flour
2 boiled eggs
Water for kneading dough
1/2 tsp garam masala
1 tsp chaat masala
1 chopped chilly
Half cup chopped corriander leaves
Salt to taste
Cooking Oil (or Ghee)



Method

1. Take the flour in a bowl , add little salt and  knead into a soft dough.

2. Sprinkle  a little oil over it,  cover and let the dough rest for 15 minutes.

3. After 15 minutes take out the dough and knead it once again. Now divide the dough in four parts.

4. Peel the boiled eggs and grate them like you would grate a cube of cheese. Even the yolks.

5. Now mix in the corriander leaves, chopped chillies, garam masala, chaat masala and salt.

6. Make 4 equal potions of the egg mixture.

7. Use your fingers to make the dough ball flat in your palms like a round disc.

8. Place the egg mixture in the middle and seal the sides. Bring the dough around and seal it.

9. Dip this in the dry flour and roll it to a disc.

10. With the help of rolling pin, roll out a flat  round paratha.

11. Now heat a tawa or pan, cook the egg paratha from both sides using little oil/ghee.

12. Cook it on slow flame, serve it hot and  enjoy with pickle or ketchup.

Malabari Paratha (Kerela Style lachhedar Parotta)

Hello friends,

I have not been doing many recipes nowadays as my home renovation work is on in full swing. And my kitchen is not fully functional.
But nonetheless yesterday Sujata and me cooked up an easy boiled egg curry and Malabari Parathas.

Malabari Parathas is a delicious layered Indian recipe mainly prepared in South India. Its made from maida flour, served with gravy and dry dishes as a main accompaniment.

So lets first learn to cook up the Malbari Parathas.

For Paratha

Ingredients

1 cup whole wheat  flour (atta)
1 cup all purpose flour (maida)
2 tbsp Oil
1/2 tsp  baking soda
2 tbsp milk
1 cup hot water
1 tbsp sugar
Ghee/butter for roasting
Salt to taste

Method

1. You need to seive both the whole wheat flour and maida with baking soda. I do this step twice so that it really mixes well.

2. In a flat bottom dish, make a hole in the centre and add sugar, salt, milk and oil.

3. Now add one cup hot water, mix this gently with a spoon.

4. Once cooler, knead the dough with your hands till  smooth and soft and doesn't stick to hands.

5. This dough needs to be covered with a moist muslin cloth. Keep it aside for minimum 45 minutes to 1 hour.

6. To start making the parathas you should divide the dough in equal sized balls.

7. Now dust the working surface with flour. Roll each ball as thinly as possible into a long round line.

8. Smear or add oil on this rolled dough.

9. Now hold the long dough and twirl it round and round like a jalebi. Flatten gently with palm. Complete all the dough balls in this manner.

10. Roll these spiral balls of dough with a rolling pin to make round circular shapes and press the last edge onto the center of the rolled paratha.

11. Heat tava or griddle and now place the paratha on the tava and fry on both sides. Drizzle oil on the top and let the paratha cook with a sizzle.

12. Let the parathas cook till they are crisp and golden in colour.

13. Now its time to serve it with stew,  Indian vegetable or lentil curry or dal.

I served it with an easy spicy egg curry. Check out the next blogpost for the recipe.

Easy Mooli Makkai Parathas

So do you often we face this problem in the kitchen. I am sure you will agree with me. We have leftover ingredients in smaller potions from other recipes, or just less quantity of vegetables and dont know what to make from it. Today I am in the same situation. I had some Makkai ka Ataa left over after making Makkai roti and Sarsoon ka saag in Winters and a big mooli that was about to start rotting.

So that morning Sujata and me  decided to combine the two and make an easy version of Mooli Paratha, not the stuffed version. This is alot  easier by adding the grated radish while making the dough itself. The best part of having a maid who loves to cook and experiment is that whatever you try turns up good. Here is the picture of the first paratha hot from the tava with a tad bit extra ghee, pickle and curd.

 Here is the recipe of Easy Mooli Makkai Paratha

Ingredients

1. 1 big raddish ( Mooli)
2. 1  chopped Green chilly
3.  1 tsp Anaar daana ( or aamchur powder) 
4. 2 tbsp chopped Corriander leaves
5. 1/2 tsp tumeric powder 
6. 1/2 tsp chilly powder
7. Salt to taste 
8. oil/ghee for frying
9. 2 cup Makki atta ( Not corn flour)
   
   Note- I used makkai atta, you can use wheat flour or even Nachni atta. Johar or rice flour is not suited for this recipe.

Method

1. Wash and peel  the raddish, now grate it with a grater. Keep aside for some time. The raddish will leave water that will be used to kneed the dough.

2.  In a mixing bowl add the flour, spices, salt, anar danna powder, corriander leaves and raddish. Mix it along with its water and a little oil.

3. Use a rolling pin to flatten the round palm size dough. Make round like a chappati. You may not get even edges because of the mooli. Dust with flour if it gets stuck while rolling.

 4. Heat a frying pan or tawa and place the paratha on it. 

5. Cook on both sides sprinkling oil or ghee on each side, cook till it is golden brown and spots appears.

6. While cooking you can also add cuts with your ladle on the paratha for it now to remain under cooked.  

And now the beat part, just enjoy it with some curd and pickle and lick your fingers.