Recipe of Egg Parantha (Flat Bread)
November 6, 2014
We shifted to a new place. It is an amazingly quiet and beautiful place though only till 5 mins of walking distance. As after that the hustle bustle of the city starts again. But right now every bit of peace and greenery around the house feels like a blessing esp after living right into the middle of manhattan.
Apart from greenery, a very amazing part about the new neighborhood is the eating places of different cuisines. In the past few days, when we were shifting and our kitchen was packed. We ate out almost daily.
I wanted to experiment so we ate different cuisines daily. I ate Korean, Mexican, Thai, Italian, Mediterranean, Greek and Malaysian. Surprisingly all of them have good vegetarian as well as healthy options. Also amazingly each cuisine is some or the other way inspired by some other cuisine. So you never feel totally lost eating any new cuisine. You will definitely find something in it that you have been eating as your staple
We went to a Malaysian place yesterday. And I was surprised to see them serve paranthas and rotis. Although they were not made of wheat and they were served with sauce instead of any curry. Yet they tasted almost the same. Basically, roti canai is a type of Indian-influenced flatbread found in Malaysia. We ordered a Malaysian dish which was kind of an egg parantha just that it was not made of wheat. I asked for the recipe from the attendant at the hotel and tried it on my own at home today. I think it is a good filling breakfast in itself.
Shared the recipe here
Ingredients to make Egg Parantha (Flatbread)
To make 1 parantha
1. 1 whisked egg with a pinch of salt and red chilli.
2. 2 freshly cooked paranthas made of multigrain flour and desi ghee.
You may check the recipe of parantha HERE
ummm.. That is it!:)
How to make Egg Parantha
1. Use first freshly cooked parantha. Put it on warm skillet. Mid flame.
2. Pour egg batter and spread it evenly on the surface of the parantha.
3. Let the egg batter settle on this layer of parantha for 1 minute. It will stick to the parantha but will be still little soggy so you put the other freshly cooked parantha over it. And then press this egg parantha from above with a ladle. Turn up side down and press the other side. Do it till you see the egg settled as omelete, inside the layers of the paranthas.
Serve it.. Shimple
Do you make it in a different way? Please share your recipe
Until then.. tata