Triangle Stuffed egg Paratha

This quantity is for two parathas:

Ingredients:

All purpose flour 1 cup ( in a 250 ml cup)
Oil 2 tblspoon
Semolina or sooji 1 tbl spoon
Salt to taste
Sugar 1 teaspoon
Baking powder half teaspoon
Water , just enough to make a medium hard dough ( it must not be too soft or too tight)

Other ingredients:

Ghee (to rub over paratha and fry)

For the filling:

2 boiled egg
Chopped onion
Chopped cilantro/mint and green chilis
Cottage cheese ( optional)
1 tbl spoon butter
Salt to taste
Crushed black pepper few pinches

Procedure:

1. Make the filling first . Slice the egg . Heat butter and add egg, chopped onion, chopped mint and green chilies . Add salt and crushed black pepper . It won’t take more than 2/ 3 minutes.

2. For the dough , mix maida, semolina(sooji), baking powder, salt, sugar and oil . That’s what we call “moyan” . Now add enough room temperature water to make a medium hard dough . Just enough to make the dough come out from the bowl. Knead well .Cover it with a warm cheese cloth and keep aside for atleast 30 minutes . The dough will be softer and stretchy. Make two balls from the dough .

Triangle Paratha #1:

1. Take one ball and try to roll it into a thin square shape . apply some ghee over it and dry the ghee with some dry flour . That would help to create flaky effect .

2. Put some filling .

3. Now cover the filling by one side of the paratha lengthwise or just try to make a cone .

4. Cover by the other side too .

5. Seal the remaining outer end with cream cheese or ghee.

6. Heat the frying pan and fry the paratha without oil just like roti . When done add some ghee and fry on medium heat . That would make the paratha crisp .

if you have more than one paratha , fry them all without oil first then add oil and fry one by one .

Layered Triangle Paratha:

1. Roll the other ball into a thin round disk . .

2. Apply some ghee over it and dry out the ghee with some flour.

3. Fold the disk into a semi circle. Rub ghee and then again dry out the ghee with flour.

4. Fold again and you will see a triangle shape.

5. Now Roll the triangle little larger . Try to adjust the shape with the help of your hands.

6. Fry the paratha on a heated pan/tawa without oil . Transfer it to a plate . You will see some pockets in the paratha . Apply some cream cheese or ghee in each pocket with a butter knife. Fill in each pockets with the filling.

7. Seal the ends with cream cheese or beaten egg . I prefer cream cheese .

8. Transfer it to the heated tawa or pan . add some ghee or oil and fry on medium heat until crispy.

Enjoy!!!!!!!!!

Note:

The beauty of this recipe is , you can preserve the semi-cooked parathas in refrigerator just like frozen parathas and just fry them in oil whenever you want . To make them frozen, fry them without oil or ghee after making them . Then let them cool . Pack with aluminium foil or cling film , store them in the deep chamber!