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Paratha And Eggs

Every Sunday our Lala (dad) would make breakfast.  One of his signature dishes was paratha with spicy scrambled eggs.

Our parents have a massive tava (griddle) which was hand made and gifted to them from the steelworks in Port Talbot by a friend who worked there 52 years ago. It has survived many house moves and delivered hundreds of thousands of rotis and parathas over the years.

Lala would don his apron, smiling away cooking for his girls, there are five of us! He would caramelise the onions, adding fresh chillis, diced tomatoes and spices followed by the eggs. It was crucial that the onions were caramelised and the tomatoes had a bite to them.  He would then make the biggest parathas. Layers of atta (pastry) and butter cooked to perfection. Crispy on the outside but soft and flaky on the inside. 

We love this dish for its simplicity and use of humble ingredients. It is a comforting hug on a plate, a taste sensation.

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