We know it by various names like Anda, Dim, Eedu, Ovo, Mutta. However different the names are, the love shared for this ingredient is pretty much the same throughout the breadth of this planet. This Dimer Porota recipe is my personal favorite and absolutely mood-lifter in my house.
As a hardcore non-vegetarian lover, I find myself giving in to the temptation of having eggs in some way or another every day. While boiled eggs or a sunny side up ends up on my breakfast plate, lunches are often about rice served with egg curry aka dimer dalna. For dinners, this dimer porota recipe is a wonderful meal idea! It is quick, needs handful of ingredients and can be made easily within an hour.
Egg Recipe For Those In Hurry
I am not kidding at all when I tell you this that it literally requires 5 ingredients to put together a wonderful egg recipe. Often when I reach back home at the end of the day, the very thought of dinner idea bogs me down. The need of the hour is always something quick, simple and nutritious. I completely avoid going for those recipes which require elaborate preparation and longer duration for cooking.
Another reason to go for this simple egg recipe is that I always keep a box of dough in my fridge. I regularly replace it with a fresh stock because it is during such quick cooking times, it helps me a lot to have the dough which is ready to go. All I need to do is roll it into thin chapattis or circular discs and go ahead with the recipe.
Nostalgic Dimer Porota
I have often made Dimer Porota and shared it on my Instagram Stories and it makes me so happy when people message me telling that it reminds them of their school tiffin, lovingly prepared by their moms. Or, how they would enjoy it as an evening snack!
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- 4 Eggs
- 2 tbsp Ginger Grated
- 2 Green Chilies Finely Chopped
- 1 Onion Finely Chopped
- 1/4 cup Coriander Leaves Finely Chopped
- 2 cup WW Flour + APF Flour
- Water To knead the dough
- Refined Oil To Fry
- Salt To Taste
Knead a soft dough with the combination of Whole Wheat Flour and All Purpose Flour or Maida with some Salt and 2-3 tbsp of Oil or Ghee.
Add the Oil/Ghee first and mix it with the flour. Then add water to knead.
Pinch off small balls out of the prepared dough and make thin discs out of those.
Roll then thin and cook them on a skillet. Once done keep them aside packed in damp cloth.
Now, whisk an egg in a bowl and add finely chopped Onion, Green Chilies, Ginger and Coriander leaves. Season it with salt as per taste.
Now, place a chapati on a skillet and fry it at one side with little oil. Pour the whisked egg on the top of the chapati and let it cook on low heat till it starts solidifying.
Now, fold the three side of the chapati like an envelope, creating a center pocket of egg.
Once the egg isnt as runny as it was in the beginning, turn it on the skillet and fry the other side as well till it gets a golden crust.
Fry the rest of the paranthas in the similar way.