Papua New Guinean-style Egg Paratha

Ingredients

In this Papua New Guinean adaptation of Anda Paratha, we incorporate local spices and flavors to give it a distinct taste. The dough is prepared using Papua New Guinean spices, such as turmeric and chili powder, which add a vibrant color and a hint of heat. Additionally, we use traditional Papua New Guinean seasonings to enhance the egg filling, creating a fusion of flavors that is both familiar and exciting. We alse have the original recipe for Anda paratha, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 eggs 4 eggs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, turmeric powder, chili powder, and salt. Mix well.
2. 2.
   Gradually add water and knead the mixture into a smooth dough. Let it rest for 15 minutes.
3. 3.
   In a separate bowl, beat the eggs. Add the chopped onion, green chilies, paprika, black pepper, and fresh cilantro. Mix well.
4. 4.
   Divide the dough into small balls and roll each ball into a small circle.
5. 5.
   Place a spoonful of the egg mixture in the center of each circle and fold the edges to seal it, creating a stuffed ball.
6. 6.
   Roll out each stuffed ball into a flat, round paratha.
7. 7.
   Heat a skillet or griddle over medium heat and brush it with vegetable oil.
8. 8.
   Cook each paratha on the skillet until golden brown on both sides, brushing with oil as needed.
9. 9.
   Serve hot with your favorite chutney or sauce.

Treat your ingredients with care...

• Eggs — Ensure that the eggs are well beaten to create a fluffy and even texture in the filling.
• Turmeric powder — Use a good quality turmeric powder to achieve a vibrant color in the paratha.
• Chili powder — Adjust the amount of chili powder according to your spice preference.
• Fresh cilantro — Finely chop the cilantro just before adding it to the egg mixture to retain its freshness and flavor.
• Vegetable oil — Use a neutral-flavored vegetable oil with a high smoke point for frying the parathas.

Tips & Tricks

• For a spicier version, add finely chopped Papua New Guinean chili peppers to the egg mixture.
• Serve the parathas with a side of fresh tomato chutney or a tangy tamarind sauce for an extra burst of flavor.
• If you prefer a softer paratha, cover the cooked parathas with a clean kitchen towel to keep them warm and moist.
• Experiment with different fillings by adding cooked vegetables or grated cheese to the egg mixture.
• Leftover parathas can be refrigerated and reheated in a toaster or skillet for a quick and satisfying meal.

Serving advice

Serve the Papua New Guinean-style Egg Paratha hot, straight from the skillet, to enjoy the crispy exterior and the flavorful egg filling. Pair it with a refreshing glass of tropical fruit juice or a cup of Papua New Guinean coffee for a complete meal.

Presentation advice

Arrange the golden-brown parathas on a platter, garnished with a sprinkle of fresh cilantro leaves. Serve them alongside a small bowl of tomato chutney or tamarind sauce for dipping. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.