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.
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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.
Serve hot.
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.
How do I make Bacon & Egg Paratha step by step?
To make Bacon & Egg Paratha, start by combining wheat flour, salt, and olive oil in a bowl. Knead with water into a smooth dough, then let it rest for 30 minutes. Prepare the filling by sautéing spinach with spices, then mixing in diced bacon and grated boiled eggs. Roll out the dough, fill it with the mixture and cheese, seal it, and cook on a skillet until golden brown. Serve hot for a delicious breakfast!
Can I make Bacon & Egg Paratha gluten-free?
Yes, you can make a gluten-free version of Bacon & Egg Paratha by substituting wheat flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for making dough. The cooking process remains the same, but you may need to adjust the water amount for the right consistency.
What are some good storage tips for leftover Bacon & Egg Paratha?
To store leftover Bacon & Egg Paratha, let them cool completely, then wrap them in plastic wrap or aluminum foil and place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Reheat in a skillet or microwave before serving.
What can I serve with Bacon & Egg Paratha for a complete meal?
Bacon & Egg Paratha pairs wonderfully with a side of yogurt or raita for a refreshing contrast. You can also serve it with a simple salad or some pickles to enhance the flavors. A cup of chai or coffee would make a perfect beverage to complement this dish for breakfast or brunch.
What are some substitutions for ingredients in Bacon & Egg Paratha?
If you don't have bacon, you can substitute it with turkey bacon or even sautéed mushrooms for a vegetarian option. For cheese, any melting cheese like mozzarella or cheddar works well. If you want to add more veggies, consider including bell peppers or onions in the filling mixture.
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