Egg Bhurji (Scrambled Eggs) Paratha

At the end of the week, when I run out of fresh vegetables, I turn to two of my favorite ingredients - frozen peas and eggs. I must say, both are readily available in my refrigerator most of the times. 
Its been ages I made a stuffed paratha in my kitchen. Egg Parathas are made two ways - one applying beaten eggs to roti, something similar to a French toast and another way stuffed with eggs. We like the latter, stuffed egg bhurji parathas with green chili achar.

Dough:
Whole Wheat Flour/Atta - 2 1/2 cups
Oil - 1 tsp
Salt

Egg Bhurji Stuffing:
Eggs - 5
Onion - 1 small
Green Onions/Hara Pyaaz - 6
Mini Bell Pepper - 1
Cumin/Jeera Seeds - 1 tsp
Ginger Garlic Paste - 2 tsp
Green Chili Paste - 1 tsp
Black Pepper Powder - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbsp
Salt

How to make Stuffed Egg Bhurji Paratha:
Make Dough:

• In a mixing bowl, add whole wheat flour and salt. Add water, little at a time and knead to make a soft dough. Add 1 tsp oil and knead the dough well.  Cover the bowl with plastic food wrap and let the dough rest for about 30 minutes.

Make Egg Bhurji:

• Finely chop onions, green onions and bell pepper.
• In a small bowl, add eggs, salt, turmeric, garam masala and fresh ground black pepper. Whisk the eggs well until all the ingredients are mixed well.
• Heat about 2 tbsp oil in a pan. Add cumin seeds. After few seconds, add onions and ginger garlic paste. Saute until onions soften. Now add green onions and bell peppers. Saute for 2 - 3 minutes or until bell peppers are cooked.
• Lastly, add the whisked eggs and continue cooking until eggs are cooked. Make sure all the moisture of eggs is lost. Taste for salt and other spices. Let the stuffing cool completely.

Making Parathas:

• Divide the dough into 10 round balls. Roll each one as big as a puri, about 4 - 5 inches in diameter, dusting some flour.
• Place 2 - 3 tsp egg stuffing in the center of each rolled puri. Gather the edges to form a round ball. Let the stuffed balls rest for a minute or two.  Roll each stuffed ball dusting some flour, as thick or thin you like.
• Heat a griddle/tawa and roast both sides of the rolled parathas, until golden brown. Apply butter or oil while roasting parathas.

 

Serve Egg Bhurji Parathas with Achar or ketchup.