Servings : Serves 1
These scrumptious egg-dipped parathas make for a heavy and satisfying brunch. The parathas can be prepared ahead and frozen until needed, so it makes for one of those very quick meals to put together and serve. Ideal for lazy weekend mornings.
- 2 parathas (recipe link in instructions below)
- 1-2 eggs
- choppped chillies and herbs of your choice
- salt and pepper to taste
- 1-2 tsp oil
Make parathas using THIS recipe just don't cook them all the way through. Stop just before they are fully coloured. Set aside.
Heat a frying pan with some oil. Beat an egg with a pinch of salt and pepper and sprinkle herbs of your choice in it. I have used red chilli flakes, chopped green chillies, a touch of garlic paste and some fresh chopped coriander.
Dip your half-cooked paratha in this egg mixture and then cook on the pan on both sides until fully cooked. Serve hot with a pickle of your choice. I have used THIS mango pickle.
I used just 1 egg for both parathas, but you could use 1 egg per paratha if you want a thicker egg coating.