Ramadan's pre-dawn meal, Sehri, requires sustenance that's both satisfying and easy to digest. This year, elevate your Sehri experience with a flavorful and nutritious twist on a classic: Vegetable & Egg Parathas! These delicious flatbreads, packed with a vibrant mix of vegetables and protein-rich eggs, are the perfect way to fuel your body for a day of fasting. Forget bland and boring – these parathas are bursting with taste and texture, offering a delightful balance of savory and wholesome.
Imagine tender, flaky layers of paratha enveloping a medley of finely chopped vegetables and a perfectly cooked egg. The combination of spices adds a fragrant depth that awakens the senses. Ready to create this Ramadan staple in your own kitchen? Let's dive into the simple, step-by-step guide below to make these incredible Vegetable & Egg Parathas.
Tools Needed
- Mixing bowl
- Sieve
- Frying pan or Tawa
Ingredients
- Refined flour: 2 cups
- Carrot: 1 medium, grated
- Onion: 1 small, finely chopped
- Cabbage: Some, finely chopped
- Tomato: 1 small, deseeded and chopped
- Green chilies: 2 large, finely chopped (or capsicum as substitute)
- Egg: 1 (or 2)
- Salt: 1 teaspoon
- Crushed red chili powder: 1 teaspoon
- Black pepper powder: 1/2 teaspoon
- Chicken powder: 1/2 teaspoon (optional)
- Ajinomoto (Jina salt): Optional
- Crushed white cumin seeds: 1/2 teaspoon
- Lemon juice: From 1 lemon (or 2 teaspoons white vinegar)
- Baking soda: 2 pinches
- Water: Approximately 2 cups
- Green coriander: 2 tablespoons
- Ghee or oil
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Sieve two cups of refined flour.
- Grate the carrot and finely chop the onion, cabbage, tomato, and green chilies.
- In a bowl, whisk the egg, salt, red chili powder, black pepper powder, chicken powder (optional), cumin seeds, lemon juice (or vinegar), and baking soda.
- Add the chopped vegetables to the egg mixture and mix well.
- Gradually add water to the flour, mixing until a smooth, lump-free batter forms.
- Stir in the green coriander.
Step 2. Mix the Egg and Vegetable Filling
- In a bowl, whisk the egg, salt, red chili powder, black pepper powder, chicken powder (optional), cumin seeds, lemon juice (or vinegar), and baking soda.
- Add the chopped vegetables to the egg mixture and mix well.
Step 3. Cook the Parathas
- Heat ghee or oil in a pan or tawa over low heat.
- Pour 2 tablespoons of batter onto the hot surface, spreading it into a thin, round paratha.
- Cook until golden brown on both sides, applying ghee or oil as needed.
Step 4. Serve and Enjoy
- Serve hot with ketchup or chutney.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- For fluffier parathas, add 2 pinches of baking soda.
- Adjust the amount of vegetables and spices to your liking.
- Keep the flame low to medium while cooking the parathas to ensure even cooking.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-80g
- Protein: 15-20g
FAQs
1. Can I make the dough ahead of time?
Yes! Prepare the dough the night before and store it in the refrigerator. It will be easier to roll out after chilling.
2. What vegetables can I use?
Feel free to experiment! Onions, potatoes, carrots, peas, and spinach are all great choices. Use whatever vegetables you have on hand and enjoy.
3. How can I make the parathas crispier?
Cook them on medium heat and use a little extra ghee or oil while cooking. Ensure the pan is hot before adding the paratha.
These Vegetable & Egg Parathas are a delicious and satisfying way to begin your Ramadan fast, offering a nutritious and flavorful boost of energy. The simple recipe allows for easy customization, so feel free to experiment with your favorite vegetables and spices. Enjoy this delightful treat throughout the holy month!