Egg Paratha

Hey everyone, I hope your day had been well!

I’m posting a slightly different cuisine today and when I looked online for recipe inspiration there were quite a few variations which included minced meat or vegetables but as it was my first time making it I kept it simple with egg. This dish, paratha is commonly eaten in places like India and Bangladesh in homes and as a street food. I ate mine with a little squirt of tomato ketchup but it would be even more tasty with a salad, chutney or yogurt.

Recipe: Egg Paratha (makes 1)

Ingredients

63g plain flour

4 tbsp water

1 egg

Spring onion

Salt

Pepper

Chilli

Tumeric

Method

  • To make the dough, mix the flour and water together until it forms a smooth dough and knead for 5 minutes.
  • Mix the egg, spring onion and a sprinkle of salt, pepper, chilli and tumeric together in a small bowl.
  • Heat a pan, whilst waiting for it to get hot, roll out the chapati to a round circle and place in the pan to cook on one side.
  • The pour the egg mixture on top and turn once the egg mixture is no longer runny. Cook for a few another minute and serve.

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Spicy Cauliflower Wraps

Good Afternoon everyone! I hope your Sunday has been good so far. This recipe was one of my favourite vegetarian recipes because it was so simple but full of good flavour. It’s amazing what a little chilli, garlic and cumin will do to cauliflower, these wraps were packed with flavour and left me feeling full. You could also try this recipe using pitta bread instead of wraps.

Recipe: Spicy Cauliflower Wraps (serves 1)

Ingredients

1/2 cauliflower

1/2 tsp chilli powder

1/2 tsp garlic powder

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp salt

1/4 red onion – finely sliced

1/2 carrot – cut into sticks

1/5 cucumber – cut into sticks

Pine nuts – toasted

2x tortilla wraps

Method

  • Preheat the oven to gas mark 5.
  • Wash and cut the cauliflower into bites sized chunks, put into a bowl and add the oil then season with the chilli, garlic, tumeric, cumin and salt.
  • Place the cauliflower onto a baking tray and cook for 35-45 minutes.
  • Sprinkle some pine nuts into a dry pan and fry until lightly golden, then leave to cool down.
  • In the meantime, prepare the salad, washing and slicing to your preferred way and mix together in another bowl.
  • 5 minutes before the cauliflower is done, place the tortilla wraps in the oven to heat through.
  • When everything is done, fill your tortilla wraps with some salad and cauliflower and a squirt of your favourite sauce (I used tomato ketchup).
  • Fold the tortilla wraps into a parcel, slice in half and enjoy.

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