Stuffed Layer Paratha | Egg Paratha || How to make layered Paratha with step-by-step photos.....
Stuffed layered paratha is a simple, delicious flatbread that originated in the Indian subcontinent. Most stuffed parathas are not layered. But I made stuffed layered paratha, which is quite easy to make. Parathas can be eaten for breakfast or as a tea-time (tiffin) snack.
Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis, and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique), or else because of food ingredients.
Lots of stuffings can be filled in dough, such as vegetables, chicken, cheese, dal, or mince, by choice other than
People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with filling into the dough.
Some stuffed parathas resemble a filled pie, squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and seal with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...
Here I used spring onion, green chilies, and boiled eggs, adding some spices to make paratha. You can also do variations by using cheese, peas, or shredded chicken. A great tiffin box for the kids. These parathas can be served with ketchup or any spiced sauce and tea, so let's begin with
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Tips:
- To make a perfect, crispy stuffed layer of paratha, one thing to always keep in mind is that the paratha dough should be soft
- Using warm milk in kneading makes the dough soft and smooth
- The paratha dough ball should be thicker than the chapatti/roti dough ball
- Roll the disc not too thick nor too thin
- Apply butter on each layer to make your paratha crispy and flaky
- Don’t fill too much stuffing; it may tear your paratha
- 1-2 tbsp of stuffing is enough
- Use pure ghee on the paratha to make it delicious
To prepare this recipe, first, we will prepare the paratha dough. For that, take a large mixing bowl and add all-purpose flour to the ingredients.
Mix well with a spatula or hand till it turns to a crumbly texture.
Start kneading the dough by pouring warm milk little by little.
Keep kneading until the dough is formed.
I used 75 ml of milk in kneading.
Keep kneading till you get the smooth and soft texture of the dough.
Put the dough back into the bowl and leave it to rest for at least 15 minutes.
Remove the shells of the eggs and chop them finely.
Then transfer the chopped eggs to another mixing bowl along with chopped veggies, and keep mixing by adding spices.
Take out the dough from the bowl and punch it for a minute.
Divide the dough into equal portions and flatten each ball between your palms.
Place all dough balls on the plate.
Take one dough ball and roll it 8-10 inches into a round shape, apply butter over the disc, then sprinkle flour dust.
Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour. Fold from the right side, and apply butter, then sprinkle.
Now fold from above and do the same as before; at the end, fold downwards and apply butter, then sprinkle flour.
It looks like a square box. Apply butter to the folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers. Don’t use a rolling pin at this stage, just because stuffing may come out of the dough ball.
Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate.
Heat the Tawa very well and then place the stuffed paratha on the hot Tawa, flip the paratha after 2 minutes, and apply some ghee over it.
First, we will cook each side of the paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides.
Repeat the same process with all remaining stuffed parathas.
Transfer to the serving plate.
Delicious stuffed layer paratha is ready.
