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Coastal Cooking an Indian breakfast

adrienne johnston paratha.jpg




For each egg paratha you will need:
1 roti
1 egg
A pinch of salt and a few grinds of black pepper
1 green onion, washed trimmed and sliced fine
½ of a jalapeno chile chopped fine. If you are concerned about the heat factor remove the 
seeds and membranes
Fresh cilantro enough to measure about 1/3 cup when chopped
Vegetable oil
Heat a heavy skillet over low moderate heat (about 3) on my stove. While the pan is 
heating chop the onion, chile and herbs.
Beat the egg well and add the pinch of salt and fresh ground pepper
Put about ½ T of oil in the pan and add the onions, chilies and herbs and fry them till they 
are tender.
Put the roti on top of the herb onion mixture and let it heat through, turning it as 
necessary.
When the roti is hot pour on the beaten egg, lifting the sides of the roti so that the egg 
runs underneath the roti. As the egg cooks tilt the pan so that any un-cooked egg also 
runs underneath and cooks. Flip the roti and cook until the egg is all cooked through. 
This is best eaten hot and freshly out of the pan. A little hot mango pickle or mango 
chutney is the perfect condiment for this.
If you are confident enough to make your own roti do so. There is recipe in No More 
Secrets. Rolling them is an art born of experience. The more even the circle the better 
they cook.
Next week a delicious Jicama Salsa.

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