SCRAMBLED EGG STUFFED PARATHA

Scrambled eggs stuffed in the Paratha is a popular Indian street food. There are many variations of it. I personally like this as it makes easy to stuff and can play around with ingredients to get your own taste. I added grated cheese to the eggs. You can add chopped green chillies to make it hot.

Serves 2

Time: 35-40 minutes

For the scrambled eggs

4 eggs lightly beaten

2-3 spring onions finely chopped

1/2 cup grated cheddar cheese

Salt and pepper

1 tbs oil

For the dough

2 cups wheat flour

1 cup plain flour

salt

Enough water to make the dough

Ghee for shallow frying

Method

First, prepare the dough by kneading the dough ingredients and leave it to rest.

 

Now, cook the scrambled eggs by heating oil in a pan. Add the spring onions and garlic, lightly saute it and pour in the beaten eggs mixed with salt. Stir them frequently to get them cooked. Remove in a bowl and mix in the grated cheese, black pepper and let it cool completely.

 

Make 8 balls from the dough. Roll them into a 5-inch rounds. Place 2 -3 tbs of egg and cheese mix in the centre then cover with the other rolled dough. Cringe the edges or press it so that it's sealed. Roll again to extend the chapatti to 7-71/2 inch round. Cook on the heated pan about 1-2 minutes on each side. Brush ghee on both the side and light fry it.

 

Serve it hot topped with butter.