Parathas and Egg

My mum would wake up at the crack of dawn to make parathas and scrambled egg with onions and tomatoes for us for breakfast. She would roll out 20 of these, two for each of us.

We did not have the luxury of freshly baked fluffy soft bread in the middle of nowhere out in India. Thought I would make them as a treat for my husband and son for lunch.

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Ingredients for approximately 5 Parathas

• 2 cups all-purpose flour

• I tsp of salt

• 6 tbsp oil + more for smearing on the paratha

• Water

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• Mix salt and flour together in a bowl.

• Add oil to the mixture and mix well.

• Make a well in your mixture and add a little warm water at a time.

• Mix the dough again and make a small well in the dough, add more water if necessary.

• Knead the dough into a ball.

• Cover and set aside for one hour.

• Separate the dough into equal ball portions and roll out on to a lightly floured surface for your desired shape either triangle or square.

• Roll it out larger than your desired shape and fold the corners of your round flat dough to form a layered square or triangle (the layers will form the flakey quality of the Paratha texture).

• Use more flour to prevent the sticking of the dough when rolling.

Fry each side on medium heat for about 2-3 minutes, smearing the Parathas with oil or ghee.

These are great for breakfast, lunch or dinner and can be had with various fillings. Nice with jam too.

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Scrambled Egg.

1 small onion

1 tomato

1/2 tsp of garlic powder

1 green chilli (optional)

1 small sweet pepper

6 eggs

Coriander for garnish

Fry all ingredients well and add whisked egg in last.

Finish with a sprinkle of fresh coriander.

"Happy morning days" :)