2 egg whites 60 gms
½ cup of wheat flour or 60 gms
½ chopped capsicum or 25 gms
½ chopped tomato or 25 gms
1 chopped onion or 50 gms
1 tbsp chopped fresh coriander
1 tsp red chilli powder
Salt, to taste
1 tsp cooking oil or 5 gms
Method of preparation:
Pour oil into a frying pan and heat it.
Add chopped onions and fry on medium heat till they become golden brown.
Add the tomato and capsicum and fry it for few minutes. Now add the egg whites, salt, red chilli and mix it properly. Cook the mixture until the eggs are well done.
Put coriander leaves into the mixture. Take it off from the flame and set the mixture aside.
Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough.
Make 4 small balls out of the dough.
Roll the balls to give them roti shape.
Take one roti and put the egg mixture. Cover it with another roti.
Roll this roti a little and roast both sides properly on the pan.
The egg Paratha is ready to serve.
Nutritional Value per serving
Energy (Kcal) 156
Carbs (gms) 25
Fats (gms) 3