Tandoori Egg Paratha
Apply ghee on both sides of the paratha and smear one side of the paratha liberally with onion seeds and then bake it in a tandoor or oven. Try this Tandoori Egg Paratha recipe from a member of the Recipestable Community.
Check it out the Tandoori Egg Paratha recipe here!!
[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 15 minutes[/one_fourth] [one_fourth]Servings: 8 [/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 kg Maida
- 100 ml Milk
- 50 gm Ghee or clarified butter
- 2 eggs, lightly beaten
- 2 tablespoon onion seeds
- 2 tablespoon yogurt
- 1-1/2 tablespoon baking powder
- Salt according to taste
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Add sugar and milk to beaten egg and beat once again.
Sieve flour, salt and baking powder together.
Mix in ghee along with yogurt and milk. Mix well.
Knead the dough until it turns very smooth.
Cover and set aside for half an hour.
Make equal sized large balls and shape each ball into an oblong-shaped roti.
Apply ghee on both sides of the paratha and smear one side of the paratha liberally with onion seeds and then bake it in a tandoor or oven. Tandoori Egg Paratha is ready to serve. Enjoy!
- Serve with curd or pickle.
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