Poached Egg Aloo Paratha Recipe

Cooking Directions for Poached Egg Aloo Paratha

1. 1

   Prepare the Aloo Paratha Dough

   In a mixing bowl, combine whole wheat flour and salt. Gradually add water to form a soft dough. Cover with a damp cloth and set aside for 20 minutes.

2. 2

   Make the Potato Filling

   In another bowl, combine the boiled and mashed potatoes, chopped onion, green chili, cilantro, and salt. Mix well.

3. 3

   Roll Out the Parathas

   Divide the dough into equal portions. Roll each portion into a small circle, place a spoonful of potato filling in the center, and seal the edges. Roll out gently to flatten.

4. 4

   Cook the Aloo Parathas

   Heat a tawa or skillet over medium heat. Cook each paratha for about 2-3 minutes on each side, applying a little oil until golden brown.

5. 5

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until the whites are set.

6. 6

   Prepare Tomato Chutney

   In a pan, heat oil and sauté chopped onion and green chili until translucent. Add chopped tomatoes and salt. Cook until tomatoes soften and mix well. Garnish with cilantro.

7. 7

   Serve

   Serve the hot aloo parathas topped with poached eggs and a side of tomato chutney.