Egg & Spring Onion Paratha With Chili Garlic Chutney
Servings - 2 - 3
INGREDIENTS
Wheat flour - 300 grams
Salt - 1 teaspoon
Water - 200 milliliters
Boiled eggs - 4
Spring onions - 55 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Green chili - 2 teaspoons
Oil - for brushing
(For Chili Garlic Chutney)
Dry red chili - 8
Hot water - 150 milliliters
Coriander powder - 1/2 teaspoon
Sugar - 1/2 teaspoon
Lemon juice - 2 tablespoons
Salt - 1/2 teaspoon
Garlic cloves - 2 tablespoons
PREPARATION
- In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 200 milliliters water and knead it into a smooth soft dough.
- Rest for 15 minutes.
- In a another mixing bowl, add 4 boiled grated eggs, 55 grams spring onions, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon chaat masala, 2 teaspoons green chili and mix it well. Keep aside.
- Take a ball from dough and flatten it with the help of a rolling pin.
- Add the prepared mixture in it.
- Seal it properly and make a ball of it.
- Flatten it with the help of a rolling pin.
- Place it on a hot tawa and cook on moderate for 2 - 3 minutes.
- Flip it gently.
- Brush it with oil.
- Flip it again.
- Brush the other side too.
- Cook until it turns golden brown in color from both sides.
- Remove it from heat.
(For Chili Garlic Chutney)
- In a mixing bowl, add 8 dry red chili, 150 milliliters hot water and soak for 1 hour.
- Now, transfer it to a blender, add 1/2 teaspoon coriander powder, 1/2 teaspoon sugar, 2 tablespoon lemon juice, 1/2 teaspoon salt, 2 tablespoons garlic cloves and blend it to a smooth paste.
- Serve with paratha.
