Eggplant Masala Paratha

Recipe by
Total Time:
1 - 1.5 hours
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

How to Make Eggplant Masala Paratha

  • In a bowl mix together flour, yogurt, salt and water as required to form a dough. Keep aside.
  • Poke 2-3 holes in the eggplant and microwave on high for 5 minutes.
  • Remove eggplant and spray some oil over it.
  • Broil the eggplant in oven for 30-40 minutes turning the eggplant every 15 minutes.
  • Take out and keep aside.
  • Let it cool and peel the skin off the eggplant and scoop out the flesh and keep aside.
  • Heat oil in a pan.
  • Add asafoetida powder, cumin seeds, shahjeera and stir until the seeds crackle.
  • Add minced garlic and chopped green chillies and saute until it turns golden brown.
  • Add chopped onions, salt and saute for few more minutes.
  • Add the tomatoes, turmeric powder and stir until the tomatoes turn mushy.
  • Add the eggplant flesh with the coriander powder, red chilli powder and mix well.
  • Cook on low flame and keep mashing the vegetables till it dries up.
  • Mix in the amchur powder and switch off the stove.
  • Let it cool completely.
  • Make small balls and roll out into circles.
  • Add a spoonful of the eggplant masala onto the dough, fold and roll out into circles.
  • Take a pan and shallow fry the paratas on both sides until brown.
  • Recipe courtesy: Priya Easy N Tasty Recipes