Crispy Chicken Egg Paratha Recipe

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

You Might Like These?

calazone pizza

Laddu Peethi

egg French fries

Crispy chana dal pakora 

Fish cutlets

Have you tried Chicken Egg Paratha? Feel free to follow me on social media to stay up to date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

                          

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well roasted, add a little water to help tenderise it, then let it simmer for about 10 minutes, or until cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!

Aloo Shimla Mirch KI Sabzi Recipe (Aloo Capsicum )

                                   

Aloo Shimla Mirch KI Sabzi Recipe| Aloo Capsicum |Aloo Bhujia Sabzi With Step By Step Photos And Video

 

Aloo Shimla Mirch Ki Sabzi, also known as Aloo Capsicum or Aloo Bhujia Ki Sabzi, is a simple and delicious vegetarian dish made with potatoes and bell peppers. This recipe requires minimal chopping, making it an ideal choice for a quick weeknight meal.

 

It is loved for its simplicity and rich, flavorful qualities. Serve it with roti or plain paratha for a complete meal. This flavorful Aloo Capsicum is one of my all-time favorite recipes. The best part about Aloo Shimla Mirch Ki Sabzi is that it's quick and easy to prepare

When I'm in a rush and can't find time due to my busy schedule, this Aloo Bhujia Sabzi is a convenient option for me. It can be ready in just 30 minutes, using no fancy ingredients, just potatoes, capsicum, and tomatoes from your fridge. 

                                                      

This potato-capsicum dish is typically prepared as a wet recipe. I have added tomato paste for moisture. If you prefer a dry Aloo Shimla Mirch, you can skip the tomato paste. Alternatively, if you prefer to use fresh tomatoes, simply slice them and add them to the dish, cooking until the Aloo Capsicum is tender and dry.

 

Recipe Note:

Potatoes may lose their flavor in the summer, especially from May to August. When cooking, remember to choose red potatoes for their delightful taste. In aloo shimla mirch ki sabzi.

I added green bell pepper (capsicum), but feel free to enhance your dish's appeal with red, orange, or yellow peppers for a vibrant touch.

 

Tomato paste can bring wonderful moisture to your veggies. If you seek a drier recipe, consider skipping the paste or opting for fresh tomato slices instead.

For a detailed recipe, watch my video where I explain the steps one by one.                  

My Latest Aloo Capsicum Video:

As you prepare your aloo potato capsicum, remember to embrace the natural moisture of the tomatoes and onions, cooking on a low flame without added water for a rich and flavorful experience.

 

You Might Like This:

Aloo matar curry

Baingan Bharta

Roasted Baingan Aloo Curry

Arbi chana dal Ki sabzi

Have you tried Potato capsicum? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube 

                 

Like Our Videos? Then, follow and subscribe to us on YouTube to receive the latest Recipe Video updates.

             

How to Make Aloo Shimla Mirch Ki Sabzi?

Step 1:

To create a flavorful Aloo Shimla Mirch ki Sabzi, begin by carefully washing and peeling the potatoes. Cut them into even-sized cubes for uniform cooking. 

                    

Next, dice a vibrant onion and chop the crisp capsicum (shimla mirch) into bite-sized pieces, ensuring they will add a lovely crunch to your dish.

          

Step 2:

Heat a generous amount of oil in a spacious pan over medium flame until it shimmers. The oil should be hot enough to enhance the flavors of the spices.

Add a teaspoon of cumin seeds and a teaspoon of mustard seeds to the oil, watching them sizzle and pop. Toss in freshly grated ginger and finely chopped green chilies, allowing their aromatic fragrances to fill your kitchen as they crackle for about a minute.

                                 

Introduce the potato cubes to the pan, stirring them to coat with the fragrant spice mixture. 

Sauté the potatoes for about 2 minutes, letting them absorb the warmth and flavors.

                               

Sprinkle in salt and a pinch of turmeric powder, stirring well to combine. Cover the pan with a lid. 

And reduce the heat to low, letting the potatoes gently steam. Stir occasionally to prevent sticking until they become tender and soft.

                     

Once the potatoes are about 70% cooked, add in chili flakes for a spicy kick, crushed coriander for a hint of citrus, and a dollop of rich tomato paste. 

Stir everything together, allowing the mixture to meld into a vibrant blend of colors and aromas.

                                           

Bring the dish to a gentle boil, then cover the pan once more and let it simmer until the potatoes are fully cooked and infused with the spices.

          

Now is the time to fold in the chopped capsicum, mixing lightly so the bright green pieces remain crisp. Finish with a sprinkle of garam masala powder, stirring gently to unify the flavors.

                                         

Cover the pan again and let it simmer for an additional 10 minutes, allowing the capsicum to become al dente while retaining its vivid color.

                 

Final step:

Finally, when finished cooking, transfer the Aloo Shimla Mirch ki Sabzi into a beautiful serving bowl. 

Serve it piping hot alongside fluffy parathas, warm chapatis, or soft naan, and enjoy the delightful medley of flavors and textures in every bite!

                                           

                                                 

Mango Juice Recipe (Tropical Fruit Juice )

                                                         

Mango Juice Recipe | Tropical Fruit Juice | Homemade Mango Delight with Step-by-Step Photos and Video.

 

Homemade mango juice is not only an easy and quick tropical drink but also a delightful, refreshing treat that you can prepare in just 10 minutes with only a handful of key ingredients. The flavor is remarkably similar to the store-bought mango juice, making it an excellent choice to quench your thirst on a hot day.

 

This revitalizing mango fruit juice is made up of simple yet flavorful ingredients: ripe sweet mango pulp, powdered sugar, orange juice (or orange powder), ginger powder, and ice cubes. It’s an effortless recipe that helps replenish lost energy and essential nutrients, making it perfect for enjoying in the summertime.

When the sun is blazing and I find myself longing for something cold and tangy-sweet, especially after a long day in the kitchen, I crave the taste of fresh mango juice. Not knowing exactly how to replicate the flavors of my favorite store-bought varieties, I decided to create my own version of this luscious tropical drink.

For a detailed recipe, watch my video where I explain the steps one by one.

 

                     

My Latest Homemade Mango Juice Video: 

To get started, I rummaged through my refrigerator and found some juicy mango pulp that I had saved just before the end of mango season. Using this fresh pulp, I gathered all the necessary ingredients: a few tablespoons of powdered sugar, a splash of orange juice (or orange powder for a unique twist), a pinch of ginger powder, and a handful of ice cubes.

After combining everything in a blender, I blended the mixture until smooth and creamy, and voila, my homemade mango juice was ready to savor!

Ingredients for Making Refreshing Mango Juice:             

Mango:

The star ingredient is undoubtedly the mango. I opted for ripe, sweet mango pulp to ensure the juice has a deliciously rich flavor. Caution is key—using sour or bland mango can lead to a disappointing drink. A sweet mango ensures that the juice meets the high standards set by commercial varieties.

                      

Orange Juice:

Adding orange juice enhances the complexity of the juice, bringing a perfect balance of sweetness and tang. In my recipe, I used orange powder (often known as Tang) as my orange juice source, which not only simplifies the process but also offers a consistent flavor profile.

However, you can easily substitute this with store-bought orange juice. Just keep in mind that many commercial orange juices can have a slightly bitter aftertaste, which I personally dislike. The orange powder provides a delightful, tangy-sweet flavor without any bitterness.

Powdered Sugar:

I recommend powdered sugar for this recipe because its fine texture allows it to blend seamlessly into the juice. Unlike granulated sugar, which can leave gritty particles at the bottom of your drink, powdered sugar dissolves effortlessly, ensuring a smooth, sweet flavor throughout. 

Ginger Powder:

A modest pinch of ginger powder can elevate the taste of your mango juice, imparting a warm, subtle spice that complements the tropical flavors beautifully.

For an extra layer of freshness, consider adding 1 to 2 mint leaves, which will not only enhance the aroma but also add a refreshing bite to the juice.

                        

Ice Cubes:

Lastly, ice cubes are essential for making your mango juice beautifully chilled and slightly thinner in consistency. If you prefer a thicker juice, you can easily skip the ice cubes; however, on a sweltering day, they make for a delightful addition.

In just a few simple steps, you can enjoy this homemade mango juice, reminiscent of the store-bought versions, with a freshness that only home preparation can offer. Whether enjoyed alone or as a wonderful accompaniment to a summer meal, this drink is sure to bring a taste of the tropics to your day!

You Might Like this:

Mango lassi

Creamy mango milkshake

Keri ka sharbat

Pistachio Milk Drink

Fresh Kiwi Juice

Have you tried Mango Juice? Feel free to follow me on social

media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

  

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

             

How to Make Delightful Mango Juice?

1st step:

Start by selecting a ripe mango; look for one that yields slightly to pressure and has a sweet aroma. Wash the mango thoroughly under running water to remove any impurities.

                           

Next, peel the mango using a vegetable peeler or a small knife, taking care to remove all the skin. Cut the mango flesh away from the pit, then dice it into small, manageable cubes, roughly 1-inch in size, for easy blending.

                           

In a small mixing bowl, take 2 tablespoons of quality orange juice powder. Gradually add 1/2 cup of cold water while stirring continuously to ensure the powder dissolves completely without clumping. This will create a refreshing base for your juice, enhancing the flavor profile of the mango.

                                

In a blender jar, combine the diced mango, freshly prepared orange juice, 1-2 tablespoons of sugar powder (adjust to taste), a pinch of ginger powder (for a subtle kick), and a handful of ice cubes to give the juice a chilled texture.

                               

Blend on high speed until the mixture is smooth and creamy, with no chunks remaining.

                       

Once blended to your satisfaction, pour the mango juice into a serving jug. 

                  

If you prefer a thinner consistency, add chilled water—start with 1/4 cup and adjust to your liking. Taste the juice and adjust the sweetness or acidity as needed, possibly adding more sugar or a bit of orange juice for balance.

           

Pour the vibrant mango juice into serving glasses, garnishing with a slice of mango or a sprig of mint for a touch of flair. 

                           

Serve immediately while it's cold to enjoy the refreshing flavors at their best.