Eggplant paratha Recipe

Cooking Directions

• STEP 1.Start by roasting the eggplant over an open flame until the skin is charred and the flesh is soft.
• STEP 2.Once cooled, peel off the skin and mash the roasted eggplant in a bowl.
• STEP 3.In a separate bowl, mix together whole wheat flour, salt, and water to make a soft dough.
• STEP 4.Divide the dough into small balls and roll each ball into a small circle.
• STEP 5.Place a spoonful of the mashed eggplant mixture in the center of the circle and fold the edges to seal it.
• STEP 6.Gently roll out the stuffed dough into a paratha, ensuring the filling is evenly distributed.
• STEP 7.Heat a griddle or tawa and cook the paratha on both sides until golden brown and cooked through.
• STEP 8.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• Make sure to roast the eggplant until it is completely soft to ensure a smooth filling.
• You can add spices like cumin, coriander, and red chili powder to the mashed eggplant for extra flavor.
• If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
• To make the parathas more crispy, brush them with ghee or oil while cooking.

Storage and Serving

• Eggplant parathas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the parathas in a pan or microwave before serving.