Layered Egg Paratha

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This sensationally delicious paratha has spiced egg layered through it and is a must try.
Makes 6 paratha. 

300g chapati/atta flour
ghee/oil of choice
250ml water
chilli powder
handful fresh coriander, finely chopped
2 green chillies, finely chopped
onion seeds
6 eggs
harissa paste

– Place the flour, ½ tsp salt, and ½ tsp chilli powder in a large bowl. Add some water, a little at a time, and stop when you have a nice soft dough.

– Once the dough has come together, knead it for 2 minutes until smooth. Add a drop of oil and smooth it over the top of the dough. Cover it and let it rest for 30 minutes.

– Take a lime-sized portion of dough and roll it into a ball.

– If the dough is still slightly sticky, lightly coat it in flour. Then, use a rolling pin to flatten the ball into a large, thin disc.

– Brush one side with oil. Sprinkle over a pinch of flour, and onion seeds. Roll the dough up into a snake shape. Then, roll it into a swirl. Finally, roll it into a palm-sized disc.

– Crack 1 egg into a bowl with a pinch of salt and black pepper, a small portion of fresh coriander and green chillies, with 1 tsp harissa paste. Mix well.

– Add the paratha to a hot pan and cook for 1 minute on each side. Add the egg mix on top and flip it over. Reduce the heat a little and lightly spread some oil/ghee onto the plain side.

– Once the egg has cooked, flip the paratha over and cook for 1 minute until golden and crispy.

– Repeat the process with the rest of the dough.