1 To make the dough, place the wholemeal flour in a large bowl. Gradually stir in the oil and about 150ml (1/4 pint) water to make a soft, pliable dough.
Knead on a work surface for 3-4 minutes, then return to the bowl, cover and set aside for 1 hour.
2 To make the filling, heat the oil in a frying pan. Add the mustard seeds
and, when they start to pop, add the chilli, ginger, onions and curry leaves. Cook over a medium-low heat for 5 minutes, stirring occasionally, until the onions are soft. Add the turmeric and a little salt and saut for 1 minute. Add the prawns and cook for 7-10 minutes, stirring occasionally, until they have turned pink and are cooked. 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 a board and roll out as thinly as possible, to make a paper-thin round, about 22cm (8 1/2 inches) in diameter.
4 Heat a flat cast-iron griddle or large, heavy-based frying pan. Brush with oil and, when hot, add a round of dough. Stir the eggs into the prawn mixture, then spread 3 tbsp of this filling on top of the dough on the griddle pan. Cook over a medium heat for 5 minutes or until browned underneath.
5 Lower the heat, then carefully turn the paratha over with a spatula and cook for a further 5 minutes or until the prawn mixture is well stuck to the paratha. Turn it over again and transfer the paratha to a board. Roll the paratha into a cylinder shape to enclose the prawn mixture. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8|
|Calories from Fat: 501 (76%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 32.4g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 296.7mg||91 %|
|Sodium 178.2mg||6 %|
|Potassium 216.5mg||6 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 24.2g|
|Protein 15.1g||22 %|
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Calories per serving: 658
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