Anda Parantha - SK Khazana

Ingredients list for Anda Parantha - SK Khazana

• 4 Eggs
• 250 grams Whole wheat flour dough with carom seeds
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1-2 Green chillies chopped
• to taste Salt
• 2 Medium onions finely chopped
• 2 tablespoons Fresh coriander leaves finely chopped
• for dusting Whole wheat flour
• as required Ghee
• to serve Tomato ketchup

Method

1. Break eggs in toa bowl. Add cumin powder, chilli powder, turmeric powder, green chillies, salt, onions and coriander leaves and beat well.
2. Dust the worktop with some flour.
3. Divide the dough into equal balls and roll out each into a medium sized disc. Apply some ghee on top, dust some flour, fold ⅔ of the disc. Apply some ghee on top of this portion and fold the remaining ⅓ over. Again apply some ghee. Again fold ⅔ over, apply ghee and fold the remaining ⅓ over to make a square. Roll out into square parantha.
4. Heat a non-stick tawa. Place each parantha on it and roast, turning sides, till lightly browned from both the sides.
5. Open the layers of the parantha, spoon in some egg mixture and press. Cook applying ghee and turning sides, till egg is fully cooked and the parantha golden brown on both the sides.
6. Cut into squares and serve hot with tomato ketchup.