Treat your kids to a delicious, power packed Egg & Ragi Paratha Roll, a recipe that ensures the tiffin will come back empty! Kissan Fresh Tomato Ketchup adds a delectable taste to the dish by giving it a refreshing burst of tomato flavour!
Prep Time
 |
| 15 mins |
Cook Time
 |
| 20 min |
Rating
Ingredients
- Nachni/Ragi atta: 3/4 cup
- Whole wheat atta: 1/4 cup
- Kissan Fresh Tomato Ketchup: 1 1/2 tablespoons
- Oil: 1 tablespoon plus extra for making the parathas
- Salt to taste
- Eggs: 2
- Turmeric powder: 1/4 teaspoon
- Water for soft dough
Method of Preparation
- Make the dough with water, flour, salt and Kissan Fresh Tomato Ketchup. Let it rest for 5 minutes.
- Roll out the dough to make the parathas
- Cut them out with a round cookie cutter.
- Prepare the parathas on a non-stick pan. Add some oil.
- Crack the eggs and season them with salt and turmeric.
- Heat a pan and put a cookie cutter on it. Drop a small ladle of the egg mixture and immediately put one paratha on it.
- Let it cook for another 2-3 mins. Just flip it over for a few seconds and serve with the egg side facing up.
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