Treat your kids to a delicious, power-packed Egg & Ragi Paratha Roll, a recipe that ensures the tiffin will come back empty! Kissan Fresh Tomato Ketchup adds a delectable taste to the dish by giving it a refreshing burst of tomato flavour!
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Nachni/Ragi atta: 3/4 cup
Whole wheat atta: 1/4 cup
Kissan Fresh Tomato Ketchup: 1 1/2 tablespoons
Oil: 1 tablespoon plus extra for making the parathas
Salt to taste
Turmeric powder: 1/4 teaspoon
Water for soft dough
Method of preparation
Make the dough with water, flour, salt and Kissan Fresh Tomato Ketchup. Let it rest for 5 minutes.
Roll out the dough to make the parathas
Cut them out with a round cookie cutter.
Prepare the parathas on a non-stick pan. Add some oil.
Crack the eggs and season them with salt and turmeric.
Heat a pan and put a cookie cutter on it. Drop a small ladle of the egg mixture and immediately put one paratha on it.
Let it cook for another 2-3 mins. Just flip it over for a few seconds and serve with the egg side facing up.
Video by: India Food Network