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Egg Paratha

Oil Type

Olive Oil-Extra Light

Easy to cook breakfast, brunch or dinner recipe that is protein rich, healthy and tasty.

Ingredients

2 cups whole wheat flour | A pinch of salt | 1 Tbsp Leonardo Olive Oil-Just Lite | 2 eggs | ¼ cup chopped onions | 1 green chilli, chopped | 2 Tbsp coriander leaves, chopped | ½ tsp garam masala | Salt to taste

Method

In a mixing bowl, add flour, salt and oil, and knead the mixture into a smooth dough using 1 cup of water. You can add in a little more water if the dough seems dry. Knead well.  Divide the dough into 4 balls. Roll out the dough ball evenly using a rolling pin, then fold it twice to form a triangle. Roll it out again to make a triangular sheet. Repeat the process with the remaining dough. In a bowl, whisk the eggs well along with onions, chilli, coriander leaves, garam masala and salt. Keep aside. Place the rolled dough on a hot tawa, and let it cook for 1-2 minutes on both sides. Add a little Leonardo Olive Oil-Just Lite on the surface and let it cook for one more minute.

As the edges start to crisp, quickly make a slit using a sharp knife along the folds and pour in half the quantity of egg. Tilt the paratha a little so that the egg mix slides in. Then flip it over and repeat the process on the other side. Drizzle some more Leonardo Olive Oil-Just Lite on the paratha and press the surface gently using the back of your spoon. Turn up the heat and continue cooking the paratha until it fluffs up and turns crisp brown.

Nutrition facts (per piece or 80 gm)
Energy (Kcal)   149 cal
Fat                   6.9g
Carbohydrate  16.8g
Protein            5.5g
Fibre                2.9g

Video Recipe

Easy to cook breakfast, brunch or dinner recipe that is protein rich, healthy and tasty.

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