Egg Patishapta Recipe | Egg Snacks Recipe | Egg Nashta Recipe | Egg Stuffing Paratha Recipe
Recipes in this Video
Egg snacks, often referred to as egg bites or muffins, have become popular in various cultures as a convenient and nutritious option for any time of day. They are especially favored for breakfast or as a quick snack, showcasing the versatility of eggs. In recent years, these snacks have gained global popularity, with numerous variations emerging, reflecting local ingredients and preferences.
Ingredients
- ●eggs
- ●cheese
- ●vegetables
- ●cooked meat
- ●herbs
- ●spices
- ●milk
- ●salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a muffin tin or line with paper liners.
- 3Whisk eggs in a bowl until well combined.
- 4Add cheese, vegetables, and cooked meat to the eggs and mix well.
- 5Season with herbs and spices to taste.
- 6Pour the egg mixture into the prepared muffin tin, filling each cup about 2/3 full.
- 7Bake in the preheated oven until set and lightly golden, about 15-20 minutes.
- 8Remove from the oven and let cool for a few minutes before removing from the tin.
- 9Serve warm or store in the refrigerator for later.
- 10Reheat in the microwave before serving if desired.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds flavor without dairy.
cooked meat
Healthier: tofu
Cheaper: canned beans
Tofu provides protein while being plant-based.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while adding flavor.
Techniques
Equipment
Also Known As
Patishapta is a traditional Bengali dessert, often enjoyed during festivals and special occasions.
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup rice flour
- ●2 cups milk
- ●2 tbsp sugar
- ●1/4 tsp salt
- ●1/2 tsp cardamom powder
- ●2 eggs
- ●1/2 cup grated coconut
- ●1/4 cup jaggery (or brown sugar)
- ●2 tbsp ghee (for cooking)
Instructions
- 1In a mixing bowl, combine all-purpose flour, rice flour, milk, sugar, and salt. Mix well to form a smooth batter.
- 2Add the eggs and cardamom powder to the batter and whisk until fully incorporated.
- 3Heat a non-stick pan over medium heat and add a little ghee to grease the surface.
- 4Pour a ladleful of batter onto the pan, spreading it into a thin circle.
- 5Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
- 6Place a spoonful of grated coconut and jaggery in the center of the crepe.
- 7Fold the crepe over the filling and cook for another minute to allow the filling to melt slightly.
- 8Remove from the pan and repeat the process with the remaining batter and filling.
- 9Serve warm, drizzled with additional ghee if desired.
Equipment
Egg Stuffing Paratha is a popular Indian flatbread that combines the goodness of whole wheat with a flavorful egg filling, often enjoyed for breakfast or as a snack.
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●2 large eggs
- ●1/4 cup chopped onions
- ●1/4 cup chopped tomatoes
- ●1/4 cup chopped green chilies
- ●1/4 cup chopped cilantro
- ●1/2 tsp cumin powder
- ●1/2 tsp garam masala
- ●1/4 tsp turmeric powder
- ●2 tbsp oil (for cooking)
Instructions
- 1In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft dough. Cover and let it rest for 30 minutes.
- 2In another bowl, beat the eggs and add chopped onions, tomatoes, green chilies, cilantro, cumin powder, garam masala, and turmeric powder. Mix well to combine.
- 3Divide the dough into equal portions and roll each portion into a small ball.
- 4Take one ball of dough and roll it out into a small circle on a floured surface.
- 5Place a spoonful of the egg mixture in the center of the rolled dough.
- 6Carefully fold the edges of the dough over the filling to seal it, forming a stuffed ball.
- 7Gently roll the stuffed ball into a flat paratha, being careful not to let the filling spill out.
- 8Heat a skillet or tawa over medium heat and add a little oil.
- 9Cook the paratha on the skillet for about 2-3 minutes on each side, adding more oil as needed, until golden brown and cooked through.
- 10Repeat the process with the remaining dough and filling.
- 11Serve hot with yogurt or chutney.
Equipment
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