Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Bangladeshi

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour. | 2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside. | 3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough. | 4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray. | 5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board. | 6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dough	For			-	-	-	-
wheat flour	2	cups		816.0	172.72799999999998	31.704	6.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
water	2/3	cup		0.0	0.0	0.0	0.0
filling	For			-	-	-	-
vegetable oil	1/2	cup		469.79	0.0	0.0	54.5
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
green chile pepper	1		chopped	89.955	21.2744	4.4978	0.4498
ginger	1	piece	grated	-	-	-	-
onion	2		peeled chopped	128.0	29.888	3.52	0.32
curry leaf	10			151.3	0.0	33.66	0.85
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
sea salt	to taste			151.3	0.0	33.66	0.85
prawn	6	ounces	uncooked peeled deveined	151.3	0.0	33.66	0.85
egg	2		beaten	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.