Paratha with Egg and Bell Pepper
Translated from Romanian, the language of the post.
Nabonita's vlog & cooking. shared this in a Facebook post, in Romanian. SeeMeCook wrote it up from the post as a full recipe, translated it into English, and added ingredient weights and nutrition.
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Indian paratha filled with egg and bell pepper, pan-fried until crisp on the outside and tender on the inside. It makes a satisfying breakfast or snack with simple, savory flavors.
- Time
- 35 minutes
- Equipment
- No cooking needed
- Good for
- Breakfast or snacks
- Cuisine
- South Asian
- Contains
- Gluten and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 6 g
- 180 g
- 200 g
- 120 g
- 110 g
- 10 g
- 4 g
- 1 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 915 g before cooking, which is about 455 g per serving.
Steps
Place the flour and salt in a bowl. Gradually add the water and knead until you have a soft, elastic, nonsticky dough.
Cover the dough and let it rest for approximately 15 minutes. Then divide it into four equal balls.
In a bowl, beat the eggs together with the bell pepper, onion, chili pepper, cilantro, pepper, and a little salt.
Roll one ball of dough into a thin disc, using a little flour to prevent the dough from sticking.
Heat a flat pan over medium heat. Place the dough disc in the pan and cook it for approximately 30-45 seconds, until the surface begins to dry and small bubbles appear.
Flip the disc and pour one-quarter of the egg and vegetable mixture over it. Spread the filling as evenly as possible over the surface.
Drizzle a little oil around the edges and over the top. Carefully flip the paratha and cook until the egg is almost set and the bottom is golden.
Flip the paratha again and continue cooking for another 1-2 minutes, pressing gently with a spatula, until the egg is fully cooked and the paratha is browned and lightly crisp.
Repeat the process with the remaining dough and filling. Serve the paratha hot, plain or with yogurt, chutney, or pickles.
Notes
The recipe is not presented in the description; the quantities and steps were estimated based on the dish mentioned in the title. For a more tender texture, the dough can be brushed with a little oil and left to rest longer. Store cooked paratha in the refrigerator for up to 2 days and reheat it in a pan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 804
- Protein
- 30 g
- Carbs
- 102 g
- Fat
- 32 g
- Fiber
- 6 g
Where the calories come from
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