Sindhi Egg Paratha

Ingredients

• 1 cup boiled and mashed Potatoes
• 2 tbsp chopped Coriander Leaves
• 1 tsp chopped Ginger
• 2 tsp chopped Green Chillies
• Salt to taste
• 2 tsp Amchur Powder
• 1 tsp roasted Cumin Powder
• 1/2 tsp Red Chilli Powder
• Atta Dough
• Eggs
• Oil for frying
• Butter for garnish
• Raita for accompaniment

Instruction

1. Prepare Potato Stuffing

1. In a bowl, mix together boiled and mashed potatoes, chopped coriander leaves, chopped ginger, chopped green chilies, salt to taste, amchur powder, roasted cumin powder, and red chili powder. Mix well and set aside.

2. Prepare Potato Stuffing

1. Prepare atta dough by kneading wheat flour, water, and salt. Divide the dough into small portions.

3. Stuff and Roll Parathas

1. Take a small portion of the atta dough and flatten it into a round shape. Keep the edges thinner and the center thicker.
2. Place a portion of the potato stuffing in the center of the dough.
3. Gather the edges of the dough to cover the stuffing completely and form a ball.
4. Roll out the stuffed dough ball into a flatbread (paratha) using a rolling pin, ensuring the potato mixture is evenly distributed inside.

4. Cook Parathas

1. Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa.
2. Cook until golden brown spots appear on one side, then flip it over and cook the other side until golden brown.
3. Once cooked, tear a small opening on the top surface of the paratha and crack an egg into the pocket.
4. Cook until the egg is set and the paratha is cooked through. Flip and cook the other side as well.

5. Serve

1. Remove the aloo paratha with egg from the tawa and transfer it to a serving plate.
2. Garnish with a dollop of butter.
3. Serve hot with raita on the side.