Paratha is one of one hundred kinds of Indian bread. This magnificent stuffed flatbread with a mixture of roasted onions, sweet pepper, ripe tomatoes, tender eggs and fragrant cilantro will be a wonderful addition to many dishes.
Ingredients
- onion: 100 g
- tomatoes: 200 g
- sweet yellow pepper: 100 g
- egg: 4 piece
- butter: 3 Tbsp
- salt: 1 tsp
- cilantro: 10 g
- wheat flour: 400 g
- water: 200 ml
Metric Conversion
Stages of cooking
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Prepare ingredients.
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Cut onions, tomatoes and peppers into small cubes. Chop the cilantro. Whip eggs in a bowl.
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Melt the butter in a pan with a thick bottom, fry the onions over medium heat until golden brown. Add pepper and tomatoes, stir and cook for another 5 minutes. Salt and pepper to taste, stir.
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Pour the eggs into the pan, cook, stirring until the eggs are prepared. Add cilantro. Stir again and set the pan aside.
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In sifted flour, add warm water (36-38 degrees) in small portions and knead soft dough. Melt 2 tablespoons of butter, cool slightly and add to the dough. Knead to an elastic state.
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Divide the dough into 20 small balls. On a powdery surface roll each ball into pancake.
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Put the filling on the pancake, cover with a second one and pinch the edges tightly.
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Slightly roll the cake with a rolling pin.
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Heat a little butter in a large frying pan and fry the parathas on both sides over medium heat until cooked - about 3 minutes on each side.
