Hello everyone, I'm Xiao Gao. Today we are making an upgraded version of egg stuffed paratha.
Durum flour and all-purpose flour.
You can use whole wheat flour or all-purpose flour to replace durum flour.
Add water and mix.
Rest the dough for 15 minutes.
After 15 minutes, wet your hands and knead the dough for 2 minutes.
After the dough is smooth. Put it in a container.
Then put it in the refrigerator overnight.
the next day.
Steam 2 diced yellow potatoes for 20 minutes.
After 20 minutes.
Mash the potatoes while they are hot.
Add some cheese,
and oil.
well mixed.
Use a cup with a spout.
Crack an egg.
Add chili powder, cumin powder, and salt.
Add coriander and green pepper. Stir well.
The preparations are done. Let's start cooking.
Take the dough out of the refrigerator.
Pull a small dough.
Stretch the dough in your hands.
Put in the potato filling. wrap up.
Press it down and roll it thin.
The potato filling not only provides flavour, but also keep the dough separate.
The pot is hot. Over medium heat, put in the bread.
After one side is cooked, turn it over.
Press the edge of the bread with the cloth while turning it.
The purpose is to heat the bottom of the bread evenly.
When you see the bubble, turn it over.
At this time, the bread is about to puff up.
Poke a hole from the side.
Fill in the eggs.
Turn it over.
Pour a little oil.
When it puffs up again, it's cooked through.
Cut open.
Compared with the Chinese egg-filled bread, this one has a little more steps, but it’s actually easier to make.
Because of the potato filling, the bread is easy to roll big without breaking it, so it can puff up easily during cooking.
Potatoes, cheese and seasonings add more flavours to the bread which makes it taste more delicious.
Thank you for watching. I’m Xiao Gao Jie, and see you in the next episode^^