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Egg Burji Paratha

Ingredients
  • Egg - 4 nos:
  • Onion - 2 medium (finely chopped)
  • Ginger - 1 tsp (finely chopped)
  • Tomato - 1 (finely chopped)
  • Pepper Powder - 1 tsp
  • Chilli Powder - 1 tsp
  • Oil - 3 tbsp
  • Salt - as requied
  • Chappthi dough - as required
  • Ghee - as required
Preparation Method
  1. Crack the eggs to a bowl, add salt and pepper powder; beat well and keep aside.
  2. Heat oil in a thick bottom pan; add onion and ginger; saute for 5-7 mins:
  3. Add tomato, salt and saute till onion become slightly brown in color.
  4. Add chilli powder and saute for 1 mins:
  5. Add beaten eggs and cook for 2mins: in low flame. 
  6. When egg starts to cook, stir well and scramble the egg.
  7. Cook the onion-egg mixture in low flame till the mixture become dry, stirring continuously. 
  8. When the onion-egg mixture in dry, remove from flame; allow the Egg Burji to come to room temperature.
  9. Take lemon size chappathi dough, flatten with hand, make a dent in the middle with fingers and place 1tbsp Egg Burji to the dent.
  10. Bring together all the sides in the center and seal tightly.
  11. Roll the egg burji filled balls to a thin circle (make sure that filling is not coming out).
  12. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
  13. Serve hot Egg Burji paratha with tomato chutney.

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