Bacon & Egg Parathaby Leena Kohli (@leenakohli)
Bacon & Egg Paratha, a twist on the traditional parathas, combine ingredients like bacon, eggs and spinach. With spices and a touch of cheese to ensure the parathas stay moist and flavourful, perfect for a weekend brunch or a quick and tasty breakfast.
- 2cupWheat flour
- 2tbspOlive Oil (divided)
- Water (as required)
- 4boiled Eggs (grated)
- 200gshort-cut Bacon (cooked and diced)
- 250gBaby Spinach (chopped)
- 1tbspOlive Oil
- 1/2tbspBlack Pepper powder
- 1cupCheese, grated/slices
- Oil for cooking the parathas
Combine the wheat flour, salt and 1 tbsp olive oil in a bowl. Knead with water into a smooth dough.
Brush the dough with a spoon of oil and knead for 2-3 minutes. Cover and let it rest for 30 minutes.
Grate the boiled eggs and set aside..
Sear the bacon in a pan on medium heat. Dice and set them aside.
In the same pan, heat the oil on medium heat. Add spinach and saute for a minute.
Add paprika, oregano, salt and black pepper and mix well to combine. Transfer to a bowl and mix with bacon and eggs.
Divide the dough into equal-sized balls and set aside. Cover them with a cloth.
Roll a ball of dough into a circle of 10-12”.
Spread the prepared mixture onto half of the circle, leaving some space at the edges.
Add a layer of cheese or a cheese slice onto the mixture and fold the remaining half of the dough over the filling. Press the edges to seal them together.
Repeat the same process with the rest of the dough balls.
Heat a skillet over low-medium heat. Brush with oil.
Place the stuffed paratha on the hot skillet and cook for 3-4 minutes. Flip and cook for another 3-4 minutes.
Apply oil to both sides of the paratha and cook until golden brown from all sides.
Tips & Tricks
In this recipe, I have used cheese to retain the moisture of the paratha, but you can skip it if you desire.
The recipe yields approximately 8 parathas, but this may vary depending on the size of each paratha.
You can adjust the amount of spices and seasonings according to your taste.
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