Egg Vegetable Ban Paratha Recipe || New Omelette Bun Paratha By Healthy And Tasteful Kitchen
2 cups whole wheat flour
1 cup grated cabbage
1/2 cup finely chopped onions
1/2 cup grated carrots
2 eggs
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Ghee or oil for cooking
Instructions:
Prepare the Dough:
Mix whole wheat flour with water and knead it into a smooth dough. Let it rest for 15-20 minutes.
Prepare the Filling:
In a bowl, combine grated cabbage, chopped onions, grated carrots, turmeric powder, red chili powder, and salt.
Make the Paratha:
Take a small portion of the dough and roll it into a ball. Roll it out into a small disc.
Place a portion of the vegetable filling in the center of the disc.
Add the Egg:
Crack an egg over the vegetable filling on the rolled-out dough.
Fold and Seal:
Carefully fold the edges of the dough over the filling and egg, sealing it well to form a stuffed ball.
Roll it Out:
Gently roll out the stuffed ball into a paratha, making sure the filling is evenly distributed.
Cooking:
Heat a griddle or pan. Place the rolled-out paratha on it.
Cook on both sides, applying ghee or oil until it turns golden brown.
Serve:
Repeat the process for the remaining dough and filling.
Serve the Egg Vegetable Ban Parathas hot with yogurt, pickle, or your favorite chutney.
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