Makes 10 parathas and enough scrambled eggs for 4 people. These parathas are packed with flavour and a great gluten and dairy free alternative to bread.
Prep: 10 mins
Cook: 20-25 mins
For the eggs:
12 Burford brown eggs 40g unsalted butter
1 large Red onion, finely chopped 3 Green chillies, finely chopped
1 bunch coriander, finely chopped 1 tablespoon cumin seeds
A handful of curry leaves, optional
For the parathas:
500g wholemeal flour
4 red onions, blitzed into a paste in a food processor 5 green chillies, deseeded and finely chopped
1 tablespoon cumin seeds
2 tablespoons The Food Doctor Super Seed Mix 2 tablespoons fresh ginger, finely grated
8 cloves garlic, finely grated
1 handful fresh curry leaves, optional
1 large courgette, grated
30g coriander, leaves picked
2 tablespoons The Food Doctor Smokin’ Edamame mix
To make the parathas in a bowl combine all the dry ingredients and mix well. To this add the red onion paste, ginger, courgette and garlic. This should add enough moisture to allow the dough to come together. If it is too dry add a little oil or water to the mix. You should end up with quite a dry dough. Roll out individual portions into thin rounds as thin as you can, and fry in a little oil on each side until lightly browned and cooked.
When ready to eat breakfast whisk the eggs with your red onion, green chilli and coriander. Melt butter gently in a pan, add cumin seeds, and curry leaves until the spices have cooked off, add your egg mix, reduce the heat to low and cook very slowly, stirring continuously with a spatula or a wooden spoon. When your eggs are just cooked, season with salt to taste and remove from the heat. Serve with your warm parathas, some coriander leaves and a sprinkle of The Food Doctor Smokin’ Edamame mix.