Ingredients

• 1 - Large Eggplant
• 2 - Tomatoes (big and chopped)
• 1 - Onion (big and chopped)
• 5 - Garlic cloves (minced)
• 1 - Green chilli (chopped)
• 1 tsp - Red chilli powder
• 1 tbsp - Coriander powder
• 1/2 tsp - Turmeric powder
• 1/2 tsp - Aamchoor powder
• 1/4 tsp - Shahjeera
• 1/2 tsp - Cumin seeds
• 1/4 tsp - Asafetida powder
• Salt
• Oil
• 2 tbsp - Coriander leaves (chopped)
• For Paratha:
• 2 cups - Whole wheat flour
• 1 cup - Yogurt
• Salt

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