Egg
Toast Recipe || Spicy Egg Toast Perfect For Breakfast || How to Make Egg Bread
Toast With Step-by-Step Photos and Video
Egg
Toast or Egg Bread Toast
is perfect for breakfast. Eggs with toast is one of the quickest meals one
can make since it contain only two ingredients: toasted bread and eggs (cooked
any way you like them!). But with this recipe, we’re looking at a) cutting down
on cooking time and b) adding a better method to fix your egg toast!
My Latest Video Egg Toast Bread:
I have shared OMELET CHEESE BREADand FRENCH TOAST BREAD on my
Blog. This is my own version, in which I added some spices, milk, and herbs to
the egg and fried each piece of bread by dipping it into the egg mixture. Crisp
and golden brown egg bread will definitely be enjoyed if you are giving it to your
kid, so skip the red chili flakes from the recipe. A pinch of black pepper will
remain enough. Egg toast is eaten as much as breakfast or fast food.
Making egg toast bread in many ways, it can be prepared with
cheese, lots of spices, etc. I share here a lot of spices and egg toast; you easily
tweak it to suit your taste.
This is a super quick recipe and can be made in just 10
minutes. It is best served hot and eaten plain without any accompaniment
I usually have this egg toast with Doodh Patti or Masala Chai.
However, you can also eat it with some Ketchupor your favorite sauce or dip
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How to make Egg
Toast?
To
make egg toast, first chop coriander and green chilies and set aside
Crack the eggs into the deep plate so that you can easily dip the slices. Combine black pepper, chili
flakes, chopped coriander, chopped green chilies, salt, and milk in the egg.
And beat them together very well.
Take bread and dip it into the
egg mixture. Here, you can cut the bread slices into halves or four pieces. I
fried the whole bread.
Spread
the oil/ghee over the Tawa/griddle and heat it. Dip
each bread slice into an egg, place the toast on the Tawa, and fry on medium
flame.
Let the toast fry until one
side of the bread turns a golden brown color; once golden brown, flip the toast and
fry it the same way as before. Keep flipping until the crust is crisp and golden
brown on both sides
Matar Paratha Recipe || Stuffed Paratha || How to Make Matar Paratha with step-by-step photos and video
Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.
Green Peas Paratha is primarily a part of Indian cuisine, whereas in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia.
GOBI VADAPAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc
For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices.
A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.
Recipe Notes:
Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.
This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.
I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!
To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.
If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Add frozen/fresh green peas and keep stirring on a low-medium flame.
Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)
Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.
Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.
Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.
Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before
Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy.
Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)
Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy.
Once golden, take it off the tawa and transfer it onto the serving plate
Masala Paratha is a flavorful, flaky, layered flatbread. This paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning. Masala Paratha is a great breakfast treat and also a great kids tiffin box, and a healthy option. Masala Paratha is a variation of plain paratha with some spices added to it. Spices are also called masala in Urdu/Hindi.
I just tried various variations, but Masala paratha is one such delicious variation. I have already shared some more variations in my previous post.
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To prepare masala paratha, first, we
will prepare the egg mixture for paratha. Combine the egg, milk, red chilli
flakes, crushed black pepper, salt and garam masala. Whisk them very well until everything is incorporated.
Put fine flour into the large bowl along with salt and oil, mix them well with your fingers, and keep mixing by adding egg mixture till it turns into crumbles.
Start kneading the soft dough by adding water little by little, take your time to keep kneading until the dough is formed, around 10-12 minutes.s
Grease the dough surface with a bit of oil and put it in the bowl by covering a clean muslin/kitchen towel for about 15 minut.es
Divide an equal portion of the dough, and give it the shape of balls.
Take 1 dough ball in your hand and flatten it between your palms.
Start rolling in a circular shape, approx 6-7 inches like a disc, now apply ghee over the entire paratha, sprinkle some flour over it, fold it into a half-moon.
Make slits with a sharp knife, and carefully open the roti. Here starts the tricky part: fold the roti like a rope till you reach the end
Now hold the two opposite ends and curve them in opposite directions like a rope. Gently start rolling the roti like a snai.l
Press the end gently in the middle, sprinkle some flour on the working surface, place just one dough ball, and gently roll it into a round of about 7-8 inches.
Warm the skillet on medium flame and add 1 tbsp ghee, place the paratha on it, and let the paratha cook on a medium-high flame.e
When one side is partially cooked about ¼, then flip the paratha,
Spread some oil/ghee on this partially cooked side, flip again when the second side is half cooked, and spread oil/ghee on this side too.
Flip a couple of times, till the paratha is evenly cooked, and cook the paratha till you see a golden blister or charred spots on top.
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