One paratha made to skillet size.(or Flour Tortilla)
8 eggs
One small onion, 2 green chillies- finely chopped
Half cup chickpeas, soaked in water beforehand for about one hour
Sun dried tomatoes, sliced - quarter cup
Few sprigs of cilantro, finely chopped - quarter cup or to taste
One medium sized tomato, sliced in thin round pieces for decoration
Salt to taste or ½ teaspoon
Preheat the oven to 350* F
In a big bowl, break only 6 eggs. To these eggs add onions, green chillies, chickpeas, cilantro, spinach and salt. Whisk them together to blend well.
Heat an iron skillet on medium flame and fry the paratha lightly on both sides.
Now, pour the egg mixture on to the paratha and arrange the round tomato slices on top.
Break the remaining two eggs in the same bowl, whisk them well and pour this mixture on top of tomato slices.
Place the iron skillet in oven and bake at 350*F for about 20 to 30 minutes or until the center is set and sides are puffy golden.
When you are sure that paratta is well cooked, remove the skillet from oven. Let it cool for about 5 minutes then loosen the edges with a spatula or knife and slide it onto a serving plate. Cut Paratta into wedges and serve them warm or at room temperature.
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