For this month’s EoMEoTE, I got this idea of combining paratha + frittata from the charming couple Mrs. D and Chopper Dave’s post Quittata. I mostly followed their recipe, but instead of puff pastry, I used homemade Paratha and also added the ingredients I liked (eggs of course and vegetables)- that’s how I came up with “Paratta“.
I wanted to make this with 6 eggs, as I felt very guilty to use one dozen eggs just for the two of us. My frugal mentality won’t allow me to even think about such excesses. But 6 were not enough, so finally I brought the number up to 8.
The ingredients I’ve added:
One paratha made to skillet size. (How to make Paratha? Follow the Gif)
8 eggs
One small onion, 2 green chillies- finely chopped
Half cup chickpeas, soaked in water beforehand for about one hour
Sun dried tomatoes, sliced – quarter cup
Few sprigs of cilantro, finely chopped – quarter cup or to taste
One medium sized tomato, sliced in thin round pieces for decoration
Salt to taste or ½ teaspoon
I’ve also added some leftover spinach curry to this mix. I did remove egg yolks because we both can’t stand the smell of yolks. I wanted to add eggplant too, I’ve even cut and prepared but unsure how they’d taste with eggs, at the last minute I’ve dropped adding eggplant slices to the egg mixture. Instead grilled the eggplant slices for a separate meal later in the day.
Preparation:
Preheat the oven to 350* F
In a big bowl, break only 6 eggs. To these eggs add onions, green chillies, chickpeas, cilantro, spinach and salt. Whisk them together to blend well.
Heat an iron skillet on medium flame and fry the paratha lightly on both sides.
Now, pour the egg mixture on to the paratha and arrange the round tomato slices on top.
Break the remaining two eggs in the same bowl, whisk them well and pour this mixture on top of tomato slices.
Place the iron skillet in oven and bake at 350*F for about 20 to 30 minutes or until the center is set and sides are puffy golden.
When you are sure that paratta is well cooked, remove the skillet from oven. Let it cool for about 5 minutes then loosen the edges with a spatula or knife and slide it onto a serving plate. Cut Paratta into wedges and serve them warm or at room temperature.
This is one new dish that I am going to make frequently as we both were really satisfied with the final result.
My regular readers, you may be curious about my delayed posting today – your guess is right, I wanted to escape the primetime ratings drama by King George the Second. Really, who believes him anymore? (except of course the madcow infected ones.)
Indira, that is gorgeous! Matt and I are impressed, and of course he now wants to add this to the already long list we’ve ‘borrowed’ from your site.
Comment by Stephanie — June 28, 2005 @ 9:16 pm
Stephanie, thanks for your compliments. That’s very encouraging. I hope you two will also enjoy these dishes as much as we did.
Comment by Indira — June 28, 2005 @ 9:24 pm
Oh my, that looks delicious.
Comment by mika — June 28, 2005 @ 9:43 pm
Wow great recipe Indira. God i have so many recipes to try now thanks to you.
Comment by kaleidoscope — June 28, 2005 @ 9:43 pm
Mika and K – Thanks, what are you gals doing on the internet at this late hour.Are you also like me( a blog addicted blogaprowler?), don’t deny:)
Comment by Indira — June 28, 2005 @ 10:08 pm
such colorful dishes you’ve got here. we go on a vegetarian kick from time to time, so i’ll be sure to visit here often. i esp. love that “paratta”!
Comment by stef — June 28, 2005 @ 11:03 pm
Stef – Thanks and you convinced me to look for OXO products.
Comment by Indira — June 29, 2005 @ 9:01 am
Indira, what a great idea! 🙂 An Indian frittata of sorts… well, a paratta, as you said. Gonna try this – and definitely w/o eggplant! 🙂
Comment by shammi — June 29, 2005 @ 11:26 am
Hi Indira,
it’s my first time on your blog and let me assure you, I’ll be back for more 😉 Your recipes sound and look delicious, especially the frittata above…yummy!
Comment by Nicky — June 30, 2005 @ 5:15 pm
Nicky, thanks! I am glad that you liked the recipes. I too like your creations and photography a lot. I appreciate your comments and would like to see you here again.
Comment by Indira — June 30, 2005 @ 8:59 pm
HI Indira,
I tried this recipe two times.Mine tastewise it is good but it is sticking to my baking pan.It is not at all coming like your’s.I used round small baking pan for this one….what should I do to get nice egg pizza?I really apprecite your help in this matter.
Thank you
Laxmi
Comment by laxmi — August 1, 2006 @ 9:15 pm
As you can tell, I’m going thru your archives to see how you started out…
And what a wonderfully creative dish!! And even the name. I will surely try this out very soon.
Comment by Anita — December 11, 2006 @ 11:55 pm
Hi Indira,
This is my first visit to your site, but I am all amazed and excited about this recipe. But here is one doubt I wanted to ask you – my microwave has no convection mode in it, which means I can’t probably bake this paratta. So could you pls tell me, how long should I be cooking it, if I am doing that in the microwave mode. I have tried frittata in skillet, so will this also be done well in a skillet? 🙁 I so want to try this, so do help me with this. Shall check back again tomorrow or a little later today itself for your reply. 🙂 Shall check for more recipes here 🙂 Thanks, Take Care and God Bless!
Comment by Prezi — November 20, 2009 @ 7:57 am
Very impressive, not just this recipe, no matter which Andhra recipe I would like to see you have it with beautiful photography. I hope you publish a book with all these recipes.
Comment by Rama — March 13, 2010 @ 5:18 pm
[…] […]
Pingback by EoMEoTE #8 - all the drama!! - Cooksister | Food, Travel, Photography — February 24, 2015 @ 9:08 am