MUGHLAI ANDA PARATHA

Mughlai Anda Paratha

Parathas have been an integral part of Indian breakfast. Parathas stuffed with veggies, paneer etc. or plain parathas are served with curd, chutneys and pickles. Mughlai Anda Paratha is packed with nutrition and is one pot meal too. Whatever veggies you wish, you can add into it with the main ingredient as egg. It is a quick and healthy recipe.

Recipe

Ingredients:

Ingredients For Dough:

Wheat flour or maida: 1.5 Cup

Salt: ¼ Tsp

Refined oil or ghee: 1 Tsp

Warm water : ½ cup or as needed to knead.

Milk:1/4 cup

Ingredients For Stuffing:

Eggs: 4

Onion: 1

Green Chillies: 2

Chopped coriander: 1 tbsp

Black pepper: 1/4 Tsp

Red Chilli powder: ¼ Tsp

Salt to taste

Refined Oil/ Ghee to make Parathas

Method: 

Stuffing: 

Beat eggs and mix with all chopped onion, red chili powder, green chillies, green coriander, salt and black pepper.

Dough:

Take wheat flour or maida in a bowl and mix Ghee/ refined oil and salt into it. Knead it with some milk and warm water. Make a soft dough and let it rest for 15-20 minutes.

Making of Paratha: 

Make 4 balls from dough and roll a big chapati. Heat a non-stick tawa or simple tawa. Grease the tawa with oil and place the chapati on it and quickly pour the egg filling in the centre. Fold the roti from all side one by one. It will become square size paratha. The trick is to close it in a way that all the four corners will meet at the center. Cook it on medium flame. Pour some more oil/ ghee. Egg filling may come out while filling the paratha so fold it properly. Cook for 5 minutes or till it gets golden brown. Serve hot.

Note: 

1) On an average one egg is sufficient to make one Anda Paratha.

2) It tastes good when made in Ghee.

3)Chapati or roti must be big enough to hold the egg in it.

4) I have made it using wheat flour.

5) Preparation time: 25 minutes 

    Cooking time: 20 minutes

   Total time: 45 minutes

6) Total servings : 4 in numbers

Friends, hope you will like Mughlai Anda Paratha recipe. Please like, comment and share it and give your valuable feedback. You can follow me for more such recipes.

Happy Cooking!

Thanks

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BATHUA KA RAITA

BATHUA KA RAITA

Bathua has an earthy, mineral-rich, astringent salty taste comparable to spinach. The young, tender leaves may be used in salads, but the older leaves are best suited for cooked recipes on account of their bitterness.

During winters we have variety of green leafy vegetables and Bathua is among one of them. Bathua Ka Raita, Bathua ke Parathe, Bathua ki Kachauri, Bathua ki Bhuji are some of my favourite dishes.
Sharing here Bathua Ka Raita recipe, a simple one with lots of freshness incorporated in it.

*****Bathua Ka Raita recipe*****

INGREDIENTS:

Bathua: 200 gm

Whole dried red chilli:2-3

Asafoetida a pinch

red chilli powder:1/2 Tsp

Cumin seeds:1.5 Tsp

refined oil: 2 Tsp ( can use mustard oil if wish so)

Curd:500 gm

Salt to taste

METHOD:

Thoroughly wash Bathua. Boil leaves part of Bathua with 1/2 glass water in a pressure cooker with 2-3 whistles. Let it cool. Blend it.

In a bowl take curd, whisk to make it smooth. Add boiled bathua into it. Add salt.You will have a beautiful green colour Raita.

Tadka/ tempering: In a frying pan heat refined oil and add cumin seeds. When it crackles add whole dried red chillies ( break into 2-3 parts), a pinch of asafoetida and red chilli powder and pour it over the Raita.

Bathua ka Raita is ready to serve.

Note: *See the colours while mixing Bathua in curd....love this smooth colourful Raita in winters.

*Bathua is called Chenopodium Album in English, Pappukura in Telugu, Paruppukkirai in Tamil, Kaduoma in Kannada, Vastuccira in Malayalam, and Chakvit in Konkani. 

* Bathua is a good source of iron, phosphorus, calcium & potassium. It is rich in fibre & water contents also. It cures constipation due to its laxative properties .

* Have it in moderate amount as Bathua is rich in oxalic acid and hence excessive consumption of bathua may lead to development of kidney stones.

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#Food #BathuaKaRaita #Raita #Bathua #Indian #NorthIndian #Vegetarian #ChenopodiumAlbum #Recipe #yogurt #curd #dahi