EGG POTATO BREAKFAST PARATA ─ Indian Master Chef

Egg and potato paratha is basically a flat bread recipe with egg mixture stuffing. Egg paratha here is made in such a way that can be served mainly for kids breakfast recipes or lunch.

Ingredients: Wheat flour 1 Cup Salt as per taste Milk 1 Cup Pepper corns 1 Teaspoon Cumin seeds 1 Teaspoon Mace 1 Number Cloves 2 Numbers Cardamom 1 Number Cinnamon stick Small Potato 2 Numbers Eggs 2 Numbers Lemon juice 1 Tablespoon Butter 1 Tablespoon
Method:




1. Take 1 cup of wheat flour, add salt, oil, milk and knead into a soft dough. Let it rest for 10-15 minutes.
2. Prepare the dough as for roti. Keep it aside. Divide into 6 equal sized ball.
3. Take a pan, add pepper corns, cumin seeds, mace, cloves, cardamom, cinnamon stick, salt. SautĂŠ it for 2 to 3 minutes.
4. Then add these ingredients into the blender and add black salt. Make it into a coarse powder.
6.Then take a bowl and grate the boiled potato. Add chopped boiled eggs, masala powder that we have prepared at starting and lemon juice, mix it well and make into small balls. Keep aside.
7.For rolling out the parathas, dust a wooden rolling board with some flour. Take one dough ball, flatten it a bit, dab it in some flour and roll it out into a 5-inch circle as shown.
8. Place a potato mixture in the centre. Now wrap the potato ball with the dough and gather and seal at the top.Flatten this ball slightly, sprinkle some more flour on top and roll it out gently into a roughly 8-inch circle as shown.
9. Place a tawa on medium-high heat and once hot, place one rolled out paratha  on it. Brush lightly with some butter.
10. Fry the paratha until you see brown spots on the surface after which flip the paratha over and butter the other surface
11. Continue this process till the paratha is cooked through. It should take about 2  to 4 minutes per paratha.
Serve with pickle and curd.