December 28, 2007

Egg Paratha

Leftovers. They always come in handy, don't they? There are days when we plan to have rotis for dinner and so they are made, but then we decide to eat dinner outside. The next day, I’m in no mood to reheat the rotis and have them. And our rotis are not exactly great the next day as they are zero fat rotis. At times I make Kothu Roti and at others, I make stuffed parathas. The only problem is that I cannot use any dry ingredients. I have to use something that will keep the two rotis together. Egg is one such ingredient.

6 Rotis
2 Eggs, beaten lightly
1 Onion, finely chopped
1 tsp Coriander leaves, finely chopped
1/2 tsp Chilli Paste
1/2 tsp Ginger Paste
Salt to Taste
Oil for frying

Heat a griddle (tawa) and grease it lightly.

Mix the onions, coriander, chilli paste, ginger paste and salt with the beaten eggs and keep aside.

Place a roti on the griddle and spoon some of the egg mixture on to it. Spread the mixture evenly over the roti. Cover this with another roti and cook for a couple of minutes. Turn it over and cook on the other side for a couple of minutes. Use a little oil for frying.
Take it off the griddle and cut into quarters. Serve hot with tomato ketchup.

Apart from breakfast, these can be had as an anytime snack.


amna said...

lovely! i have never tried it this way :)

Namratha said...

My mom used to coat leftover rotis in beaten egg and roast them, kinda like a roti omlette. This is a good variation with other ingredients.

Chef Jeena said...

Lovely egg paratha recipe, the bread look wonderful. :-)

Suganya said...

There is a similar Spanish dish like this. Happy New Year, Raaga.