| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; whole wheat |
| 2 |
ts |
Salt |
| 4 |
|
Eggs; boiled and mashed |
| 2 |
tb |
Ghee |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Coriander leaves; chopped cilantro |
|
|
Water to knead |
|
|
Ghee; for shallow frying |
INSTRUCTIONS
Sift whole wheat flour in bowl with 1 tsp salt. Gradually add water, make a
stiff flour. Cover with a damp cloth. Keep aside for 20 minutes. Boil eggs
and mash well. Add 1 tsp salt, pepper, coriander and 1 tsp ghee or oil. Mix
thoroughly. Knead the dough until smooth. Divide into 8 equal parts and
roll out each 4" diameter circle. Place 1 tbsp egg filling in the centre of
each circle. Shape them into round balls again. Now roll out each ball on a
floured board to a circle of 5" (13 cm) diameter. Rub a little ghee or oil
on one side. Heat a griddle, shallow fry each paratha with a little ghee or
oil (flip and smear a little ghee on the other side with the back of a
spoon). Cook until both sides turn golden brown, turning once or twice.
Date: 6/28/96 7:27 AM
From: dlassiter@atsva.com
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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