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Wednesday, October 12, 2011

Egg stuffed spinach ricotta paratha


With so many incomplete projects ahead of me, I am trying to streamline the things that can be done right away. And it can be just said that making meals very interesting is not at the top priority right now. But still, food should be healthy and tasty. So the regular breakfast staple at our abode is making frequent entry as dinner these days.It is most liked by my finicky daughter Miss. R . Anything for her!

Here goes the recipe.

Ingredients:

1 cup boiled and grinded spinach
(I usually make a big batch of boiled spinach. Boil spinach with few green chillies, Jeera and big elaichi, as per taste, and grind the mixture. I freeze this in small batches in ziploc and date it accordingly)
3 Tbsp Ricotta cheese
Dhana-Jeera powder
turmeric powder
Chili powder as per taste
2 cups of atta(wheat flour)
oil for making parathas
salt as per taste

for filling
3 eggs
1 tsp chopped cilantro
1 tbsp finely chopped/crushed veggies of your choice(optional)
1 green chili
salt as per taste


Make a dough of all the ingredients. For filling, fluff of eggs just like it should be done for omelette.

For making the parathas now, roll out the parathas like normal chapati.A couple of them are needed for each paratha. Put the first paratha on griddle for roasting and at the same time put a tablespoon of egg mixture on it. It is bit tricky to keep the liquid egg on the flat paratha. A neat trick is to keep moving a small spoon for a little bit over the liquid egg till it gets a bit settled and then put the second chapati on top of the egg. Seal the edges and roast the paratha with some oil on both sides. Roast the paratha on medium flame and pressing along the edges. The result is flavourful, aromatic and nutritious paratha. Try it yourself.