Recipe Contributed By: Madhubala Shrivastava , Nagpur |
Maida - 250 gm
Eggs - 6
Carrot - 200 gm (finely chopped)
French Beans - 200 gm (finely chopped)
Onion - 1 medium size (finely chopped)
Cumin seeds - 1 tsp
Black Pepper Powder - 2 tsp
Refined Oil - 1 cup
Salt to taste
1. Sieve maida, add salt and cumin and mix well.
2. Add and mix adequate amount of oil to make it hand mouldable.
3. Knead into a soft dough by sprinkling water occasionally.
4. Divide the dough in 4 parts and roll into large rotis.
5. Cook rotis over a non-stick frying pan using a little oil. Keep aside.
6. Heat 2 tbsp of oil in a kedahi.
7. Add onion and saute till transparent.
8. Add carrot and beans. Fry till done.
9. Add salt and 1 tsp black pepper powder and mix. Keep aside.
10. Beat eggs and mix salt and 1 tsp black pepper powder.
11. Heat a little oil in a frying pan or tawa and place a roti on it.
12. Pour beaten eggs sufficient to just cover the roti.
13. Cook till egg is set. Turn upside down and cook, sprinkling a little oil as required.
14. Turn again with egg-side up. Add vegetable mix on one-quarter portion of the roti.
15. Fold twice into triangular shape without displacing vegetables.
16. Sprinkle a little oil and cook to crispy paratha.
17. Repeat steps 11 to 16 with other rotis. Serve hot with sauce or chutney.