Paratha Egg Sandwich
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Indian
Paratha Egg Sandwich
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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
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 water or as needed, lukewarm
- 2 teaspoons vegetable oil plus extra for oiling
- 4 tablespoons butter melted; or ghee; or neutral-tasting oil
Paratha Egg Sandwich:
- 4 egg
- salt to taste
- Turmeric to taste
- cumin to taste, ground
- black pepper freshly ground
- 2-4 green chili thinly sliced
- 1 onion finely chopped, fairly large
- cilantro roughly chopped, small handful leaves
- neutral tasting oil for cooking
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.
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