Paratha is a favourite of many for breakfast or a light evening meal, but eating the same paratha every day can get monotonous. A change of taste now and then revives interest in food. If you want something a little different, try a delicious egg paratha: it is as nutritious as it is tasty, and young and old at home will enjoy it.

Here is how to make egg paratha at home.

• Flour (maida) or atta, 2 cups
• Eggs, 2
• Ghee, 2 tablespoons
• Chopped onion, 1 tablespoon
• Chopped green chillies, 2
• Chopped coriander leaves, 2 tablespoons
• Garam masala powder, half a teaspoon
• Sugar, half a teaspoon
• Lukewarm water as needed
• Salt to taste
• Oil for frying as needed

Knead the atta or maida with egg, ghee, sugar and enough lukewarm water into a soft dough. Rub it with a little oil, cover it with a damp cloth and leave it for 20 minutes so that it sets well and stays soft.

Meanwhile, break eggs into another bowl. Add the chopped onion, green chillies, chopped coriander and garam masala powder and mix well. Cut a fairly large portion from the dough and roll it out into a round like a roti. Put the paratha on a hot tawa and fry both sides with oil.

When the edges start to turn slightly crisp, cut lightly along the edge with a thin knife. Then slowly pour the egg mixture inside the paratha, tilting it slightly so the mixture spreads well. Wait until the egg is cooked inside and puffs up. Fry the paratha in hot ghee or oil until well browned, then lift it out and serve hot.

• Using a medium flame while cooking the paratha makes sure the inside cooks through.
• You can add the egg while frying, or fill the paratha with an egg stuffing instead.
• It tastes even better with sauce or pickle.

Source: Jagonews24. First published in Bengali on The Agro News.