Of all the numerous culinary impressions I have formed while growing up, one particular dish that has always stood out has been this fluffy yet crunchy, simple yet with-an-impressionable-bite – “Indian-egg stuffed-flour tortillas”. These evoke such strong and beautiful memories of all the Wednesday evenings (I will elaborate in a second the relevance) growing up that when I made this I literally got transported to my very happy place. Its really that simple to be in your happy place..Easy isn’t it?
Well here’s a confession – as much blessed as I am to have grown up with my wonderful siblings – I am equally if not more delighted to have grown up with this unique culinary combination formed out of a desire to ease the process of eating an omelet and a “roti” separately, which leads to the birth of this piece of magic called the Mughlai paratha or more phonetically correct “Moghlai Paratta” in Odia. The story goes back to our usual “non-vegetarian” days (the selected days of a week all of us were allowed to have non –veg due to religious restrictions), Wednesday was just the perfect break in the middle of a humdrum week with classes and homework. That was the day all of us kids were allowed to make demands of our Ma as to what we yearned to eat and gladly for all us, most of the times we would all vote for “Moghlai Paratta”. As I look back, I get really amazed by my Ma’s ability to innovate, learn and execute such recipes which I am sure she never grew up eating. And to our absolute pleasure, there were a lot of those.
It’s quite fascinating how a simple combination of paratha and eggs with a few aromatic herbs and spices to bridge their gap, can provide a semblance of “royal” times. Honestly speaking I won’t be able to date out the origins of this “royal” dish but as far my memory goes- I remember savoring it ever since my taste buds had the slightest ability to discern complexly pleasant delicacies. So if I had to describe this in a few words – it had to be fluffy, incredible flavorful, cheese-free distant cousin of Mexican delicacy “quesadilla”- elevated to a different plane by simple additions of onions, chillies, and of course the real star of this dish – some fragrant mint leaves.
Simple Indian flatbread a.k.a paratha stuffed with an egg mixture made aromatic with fragrant mint, red bell peppers, spring onions and spicy chillies. Savored just by itself or along side a flavorful chilli garlic yogurt dip, it is fit to serve a king – albeit a modern & health conscious one ;).
For the filling:
- In a small bowl, break the egg and whisk it with all the ingredients for the filling (Finely chopped – onions, bell pepper, mint, salt and pepper)
- Place a flat griddle (tava) over medium heat. Once its hot, place the tortilla (or a maida roti- see below) on the dry tava (no oil added yet) and semi-cook it till just lightly done on both sides (~ 1 min)
- Once the tortilla is semi-cooked on both sides, pour the egg mixture on the tortilla and fold it lightly to form a semi-circle.
- At this point, add 1 T oil on the sides and over medium low heat, cover the griddle and let it cook (~ 1 min). Turn the paratha to the other side and let it cook for another minute covered.
- Uncover the paratha and lightly press to make sure the egg is cooked through. If it oozes out, the paratha still needs to be cooked a little bit more.
Tip: I sliced the paratha in half on the tava itself to make it cook more evenly.
Once done, serve the paratha with any chutney and make sure to savor it without any disturbance 😉