“We plan, we toil, we suffer – in the hope of what? A camel-load of idol’s eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.”
The wikipedia defines an egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves. Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Nutritionally, eggs are considered a good source of protein and choline.
Well, that’s hardly why we eat Eggs though. Simply put, we eat eggs because we love ‘em. Eggs taste good, are a great source of protein (and amino acids) and most of all, are easy to cook. Traditionally, Bengalis (or for that matter, Indians) didn’t have non vegetarian breakfast. With times, food habits have changed too. Boiled eggs, bread omlette, scrambled/poached eggs are a routine these days.
Starting today, this blog will feature egg recipes for breakfast. These easy 15 (or max 20) minutes easy to cook recipes will help folks who stay alone (office goers/students) and mommies who have a hard time finding that illusive nutritional, easy-to-cook, and tasty breakfast for their kids. We’ll present dishes where egg is present but isn’t necessarily the main ingredient. We start with Mughlai Paratha today.
Mughlai Paratha, as the name suggests, should have dated back from the Mogul (Mughal) days, though we couldn’t find its history in the web. The filling can be of many things, keema (minced meat), potato etc along with other ingredients.
Preparation time: 10 mins
Cooking time: 12mins
Refined flour (Maida): 1 cup
Eggs (Dim): 2
Grated coconut (Narkel korano): ½ cup
Onion (Peyaj): 1 medium, finely chopped
Ginger Garlic paste (Ada rasun bata): 1 tablespoon
Green chili (Kacha lanka): 2, chopped
Sunflower oil (Sada tel) to fry
Salt to taste
- Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
- Divide the dough into four equal portions and shape into balls, keep aside
- For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
- Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
- Wrap the filling carefully from all sides to make a square
- Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
- Fry well till both the sides become golden brown, use extra oil if required
- Similarly make the other three parathas and serve hot with tomato sauce and potato curry (optional)