Spinach Parathas Stuffed with Egg and Cheese

“1 tomato, 2 tomatoes, who cares.” -Shiva Chaudhuri

As Shiva tells it;  while he was in college after a long night of drinking where were very few options for food procurement available. Like three. And they were all on the other side of Delhi. But as many of us know, there is nothing more determined and singularly focused than a drunk college student. Thus, the adventure of traveling across town with no transportation merely heightened the experience and well as the anticipation.  Once he and his gaggle managed to get themselves to the shop, the line for this quintessential, college, soak-up-the-booze food was massive but the paratha oh so satisfying and worth the wait. Shiva was over the moon to recreate this late night treat.

The only difference between this dough and other spinach paratha dough is how to roll it. This dough need to be rolled into a cone to hold the egg in place during cooking.

Start out by rolling it round. Then brush one half of the circle with oil and fold over into a semi-circle. Then brush one half of the semi-circle with oil and fold over into a quarter. Take that shape and roll out to the same thickness as a regular roti, the shape should be like the one above.

Egg Filling

Enough for 3

2 eggs beaten

1/2 tomato chopped fine

1/2 teaspoon salt

1/4 cup chopped cilantro

1/4 cup grated cheese (anything that melts we used swiss)

Mix all of the above ingredient together.

Heat a non-stick pan with 1 tablespoon oil and place the triangle-shaped dough in it. Brown on both sides 2 minutes per side and when the top layer puffs up.

Hold it open with a knife or chopstick and fill with 1/3 of the egg mixture. Allow to cook 1-2 minutes more per side.

When Shiva bit into these he said, “There it is.” Which I’m placing in the compliment category.

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2 Comments to “Spinach Parathas Stuffed with Egg and Cheese”

  1. Oh my, these look and sound delicious! We have lots of chard growing, so I guess I could use that instead of the spinach…

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