Delhi Street Style Egg Paratha


 

Egg parathas or Anda Parathas bring back a lot of memories from college days and later when mid night hunger pangs took us to moolchand parathewala and various other roadside paratha joints which catered to the night owls like us. It was the preferred choice of meal along with other stuffed parathas.  There can be no other soul satisfying meal than this when the city sleeps and the streets are almost empty except for  people like us and the dogs. The coveted time between 11 PM to 4 AM was the playground for these parathewalas and hungry night owls. You will always find people to tell you interesting stories related to their night- outs and paratha eating adventures.

Street food is an art. It is an experience to watch these street vendors conjure up delicious dishes right in front of you.  I have watched the art of making anda paratha but what we make at home doesn’t come closer to what the street side vendors sell. Still, for the love of it I started making a few variations of this famous paratha at home. My boys were sucker for this treat and it would be a choice of single egg or double egg, sometimes even a stuffing of anda bhurji or scrambled egg, keema would go in and the paratha would instantly become a  complete meal.

Crisp , flaky, packed with the goodness of eggs and spices egg paratha is a great thing to satiate your hunger. The stalls make this no frill delight and diligently serve you with pickle and onion rings. Sometimes even a dollop of butter.

Unlike usual stuffed paratha the street style egg paratha is slightly tricky to make. The beaten egg is gently folded into the layers of the crisp paratha and then it cooks inside them. Usually, in a good paratha you won’t be able to see a trace of egg outside and only when you tear it to take a bite the deliciousness of the cooked egg will come to light.

Some street parathas are made differently where the egg is broken on top of a large roti made with maida and cooked on hot tawa then folded with some keema or egg stuffing like a mughlai paratha but that is a different story.

The Delhi style egg paratha is different and unique in taste. Here are the two ways you can try to replicate the awesome street food at home.

Ingredients : (Serves 4)

Whole wheat Flour – 2 cups

Eggs – 4

Coriander greens –  4 tablespoons

Green chili – finely chopped 1 tablespoon

Salt and black pepper – to taste

Red chili powder – to taste.

Onion –  1/2 cup chopped fine

Water – to kneed the dough

Oil / Ghee – for cooking paratha

Steps : – 

The paratha for this recipe needs to be flaky so that when it puffs up the layers separate and you can slide the egg mixture inside by lifting the top layer. Regular paratha makers will not find this difficult and the new enthusiasts can learn from trial and error , it is all worth the effort. Trust me. 😀

In a bowl take wheat flour, add salt and a little oil and kneed it into a nice dough using water as required. Keep aside for 15 minutes and then kneed again with your fist to make a nice soft dough. Softer dough will yield great parathas. Keep it under a moist muslin cloth till ready to use.

In another bowl break one egg and add the coriander leaves, green chili, chopped onion and other spices.

Whisk it well and keep aside.

Divide the dough in four equal parts. Roll each part into a ball.

Dust the ball in dry flour and roll it into a circle with a rolling pin. Now apply some oil/ ghee and fold it in half circle , then fold again to make a triangle. brush oil/ ghee between each layer and sprinkle the dry wheat flour slightly. This will keep the layers separate.

Heat a frying pan or tawa, flat griddle on medium heat and cook the paratha till one side gets brown spots, flip and cook the other side similarly. Apply a little oil/ ghee on the sides.

When you see the edges becoming crisp and the paratha splits into layers  gently lift the top layer or make a incision with a sharp knife to pour the egg mixture between the two layers. Tilt the paratha a little so the mixture is evenly distributed.

Cover it again with the layer of paratha and let the egg cook inside.

Gently press it with the spatula to ensure the egg cooks well inside. Do it on both sides. You can keep the flame low and cook covered for a minute too.

Once done remove it in a serving plate and serve with pickle or chutney and a nice cutting chai. Yes, you need to have kadak chai with it. Coffee won’t do.

Sprinkle some chaat masala for that street style taste.

Repeat the procedure with other egg parathas.

They need to be eaten fresh but wrap them in paper towel or butter paper if you want to take them in your lunch box or pack them for your kiddo.

Method 2 

It is simpler and though parathas for me are always triangular and not circular but you can make it this way too.

The ingredients are the same So is the cooking method. What changes is the shape of the paratha.

Don’t worry if the egg comes out. Perfection is not always essential. The parathas taste just as awesome even with a little spillage from side.

Be careful while filling as the steam from the paratha can give you burn.

It takes a little practice to make these but once you learn it you will want them every day. We will make the famous Kolkata Mughlai paratha or the Baida roti soon

Usually the street stalls use refined flour or maida to make the paratha but this healthier version with whole wheat flour is better.

 

Important Tip – It is good to learn from people sharing their food adventures and recipes perfected over time. It is better to make your own stuff and share than copy paste someone else’s. Not everyone is a professional or seasoned food photographer so it is cool to take pix as it is in your kitchen than to steal from other blogs etc.

Don’t be scared to share the way food looks in your kitchen or plate. 🙂

 

 

 

 

Shakshuka – Poached Eggs In Fiery Tomato Sauce


Gently poached eggs  on a spicy flavourful and rich tomato-red bell pepper sauce tempered with middle eastern spices eaten with toasty bread is one of the best dishes you can ever have. The furiously smoky red hot spicy sauce, the tender eggs and the aromatic herbs, the subtle taste of cheese (feta preferably but Parmesan tastes good too)

It is versatile and full of nutrition. Add your choice of veggies or meat to it to make it more delicious. I would recommend ham or bacon, eggplant, baked potatoes or sweet corn but the simple Shakshuka actually does not need any of it.

Essentially a breakfast dish you can have shakshuka any time of the day. You can prepare the sauce ahead and use it later too. You can bake it or just make in an open skillet as per your liking. Originally a North African (Tunishian)  dish, Shakshula is widely eaten all over Israel, Algeria, Morrocco, and other places. Though there are many variations, it tastes good whichever way you make it. The origins are debatable but the dish is undoubtedly out of the world.

If you have a Challah bread then the classic Shakshula is THE thing to eat with it. Use the bread to mop up all the juices from the sauce. Shakshuka is also called “Eggs from hell” and now you must have guess why we love it so much 😀

A large Iron skillet is the best to make and serve  Shakshuka but you can use a cast iron one or a sauce pan too.

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To make Shakshuka you will need :

Ingredients:

Olive Oil – 3 tablespoons

Onion – 1 large thinly sliced or chopped

Garlic – 3 cloves minced or finely chopped

Tomatoes – 8 large finely chopped ripe plum tomatoes or 1 can of whole plum tomatoes with juice

Tomato Paste – 4 tablespoon

Sweet bell peppers – Red and Yellow (I each – seeded / chopped finely or sliced thin)

Salt – to taste (you can use kosher salt)

Ground cumin – 1 teaspoon

Black peppercorn – freshly ground (to taste)

3-4 Eggs ( Or as many as can fit nicely in the skillet)

Cilantro/ coriander – chopped fine (for garnish)

Sweet paprika- 1/2 teaspoon

Jalapeno / cayenne pepper or  green chili (optional & according to taste)

Fresh sweet corn (boiled) – 4 tablespoon

Sugar- 1 teaspoon

Fresh Basil/parsley (optional) – 1 teaspoon

Feta/Parmesan or any other cheese you like

Bay leaf – 1 ( I like the taste with tomatoes)

You can add sausages, ham, bacon if you wish. Vegetarians can add eggplant, corn etc.

Method –

Take a large wide iron skillet or any other saucepan. Keep that apron on as the  sauce has a tendency to sputter. It can be messy as hell 😀

In a iron skillet, heat the olive oil on medium heat. Add onion and saute till translucent.

Add bell peppers and jalapenos (if using). Cook them on low-medium heat till they are tender.

Add garlic and tomatoes. Be careful and gentle while pouring the canned tomatoes.

Stir in sugar and other spices. Add salt and pepper to taste.

If using sausages, bacon etc, add it now and stir.

Add basil/parsley if using.

Keep the suace on low heat and let it simmer for 20 minutes. Slow cooking helps the flavours to come out well. The sauce should be flavourful and  have thick stew like consistency, the vegetables should be soft and sweet. You can add a little water , tomato paste , white wine or broth to acquire the right consistency. Taste it after the tomatoes have cooked and adjust whatever more is required.

Once the sauce is nicely done, press the feta cubes into the sauce or add grated parmesan and stir.

You can freeze this sauce for later use too but if you want to use it now and wish to finish the Shakshula on the stovetop then, make 3-4 indention in the sauce and gently crack one egg in each. Keep the heat low or the eggs would scramble.

There are various ways to eat the eggs in shakshuka. I like the runny yolk but you can scramble them in too. Sprinkle a bit of freshly ground pepper and salt on each egg.  Spread the egg white gently over the sauce so that it mingles with it but be careful not to break the yolk.Baste the egg whites with some sauce. Cover the skillet and let it set. Cook till the whites are no longer translucent and the eggs are done to your liking. Garnish with fresh chopped cilantro /coriander  and sweet corn. Serve with hunks of bread. Usually sakshuka is served in the skillet itself.

You can sprinkle the cheese on top of  of the dish and bake it in oven too.  For this preheat the oven to 180 degrees and bake for 10-20 min till the eggs are done.

 

Enjoy this wholesome dish any time of the day. By the way, it is a perfect paleo dish too.

 

Bon Appetit