Paratha Egg Sandwich

Name: Paratha Egg Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 Servings
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon granulated sugar; 1 teaspoon baking powder; 2/3 cup lukewarm water; 2 teaspoons vegetable oil; 4 tablespoons melted butter, ghee, or neutral-tasting oil; 4 eggs; salt; Turmeric; ground cumin; freshly ground black pepper; 2-4 green chilis; 1 fairly large onion; Small handful cilantro leaves; neutral tasting oil

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
4 Servings
Course
Main Course
Cuisine
Indian

Paratha Egg Sandwich

Iris Warren

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A recipe for Paratha Egg Sandwich! Homemade paratha flatbreads are topped with a seasoned egg omelet, then rolled up with desired toppings.

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Ingredients

Servings

Flaky Parathas:

1 3/4 cups all-purpose flour plus extra for dredging and dusting
1/2 teaspoon granulated sugar
1 teaspoon baking powder
2/3 cup lukewarm water or as needed
2 teaspoons vegetable oil plus extra for oiling
4 tablespoons melted butter, ghee, or neutral-tasting oil

Paratha Egg Sandwich:

4 eggs
salt to taste
Turmeric to taste
ground cumin to taste
freshly ground black pepper
2-4 green chilis thinly sliced
1 fairly large onion finely chopped
Small handful cilantro leaves roughly chopped
neutral tasting oil for cooking

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Instructions

Flaky Parathas:

Make a soft and pliable dough from the first 5 ingredients. Shape into a ball and put in a bowl. Cover with plastic wrap or a damp cloth and leave at room temperature for at least 30 minutes.
Re-knead lightly and divide into 4 pieces. Oil a dinner plate. Roll out a piece of dough to a rectangle roughly 12x5 inches. Brush with fat and dredge with flour. This is important or you won't get nice layers! Roll up Swiss-roll style and shape into a coil, tucking the end underneath. Put it on the oiled plate and cover loosely with plastic wrape. Shape the rest in the same way. Leave for 30 minutes.
Put a second plate near the stove. Invert a spoon on it and cover with a dish towel; have a second towel handy. Heat a dry griddle (tawa) or a heavy-based frying pan.
Roll out the spiral to a circle about 8 1/2 inch in diameter, dusting with flour as needed. Slap it onto the tawa. Brush the top lightly with fat, then after a minute or so, flip it over and brush the second side. Cook on both sides, pressing regularly with a spatula, until small golden flecks appear. Depending on your cooking utensil and heat source, this takes a minute or two. Overcooking will make them crisp and hard.
Transfer the paratha to the second dish towel and wrap loosely. Bash it with your fist a few times in various positions, or press with a crumpling movement, to loosen the layers. Transfer to the dish towel on the plate and fold to cover it. Cook the rest in the same way.
Eat fresh, preferably warm, or freeze for later, well wrapped. To reheat, wrap in a few layers of paper towels and reheat in short bursts in the microwave. If left in too long, they will become tough.

To make the Paratha Egg Sandwich:

Make the parathas and keep them warm, folded in the dish towel, while you prepare the omelets.
In a small bowl, whisk an egg with salt to taste (on the generous side), 1/8-1/4 teaspoon each of turmeric and cumin, and a good grind of black pepper. Mix in a quarter of the chili, onion, and cilantro leaves.
Heat some oil in a (nonstick) frying pan and pour in the egg mixture, shaking the pan to spread it. Cook until set and lightly browned on the base; then flip over and brown lightly on the second side.
If you want to serve all 4 at once, keep the omelet warm and cook the rest. As soon as the last omelet is cooked, slide it onto a warmed paratha, roll up, and eat warm.