Recipe: Delicious Terere stew, eggs and chapati

Terere stew, eggs and chapati. While traditional chapatis never contain eggs, when added to the dough, egg provides a slightly fluffier consistency to a chapati and other similar breads. Chapatis can be stuffed with different ingredients, however they are no longer called chapati once stuffed, but instead paratha. Egg Stuffed Chapati a North Indian recipe made from eggs, wheat flour and curry leaves.

This recipe was good, but it's easy to wind up with chapati that are hard and dry. East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya When making the Kenyan Chapatis, some people add a bit of grated carrots to add a bit of color to bread. I'm yet to try that but I know it will be good! You can have Terere stew, eggs and chapati using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Terere stew, eggs and chapati

1. It's bunch of terere.
2. It's 2 of onions.
3. It's 3 of tomatoes.
4. Prepare of corriander seeds.
5. Prepare of tspn paprika.
6. You need of mchuzi mix.
7. It's of water.
8. You need of eggs.
9. You need of breadcrumbs.
10. Prepare of cooking oil.
11. You need of tspn salt.

Chapati is a type of flat bread that uses wheat flour or durum. It's plain and simple look often gives it a deceiving look of tasting rather bland and dull. In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but.

Terere stew, eggs and chapati instructions

1. Chop onions, add cooking oil and fry til golden brown.
2. Dice and add tomatoes and cook for 5 mins.
3. Add the spices: paprika, corriander seeds, mchuzi mix and salt. Then add water.
4. Add chopped up terere leaves and let it cook til ready(20 mins).
5. In another pan, fry eggs and add breadcrumbs, and salt.
6. You can serve with chapati.

Egg paratha is basically a flat bread recipe with egg mixture stuffing. Egg paratha is made in such a way that can be given mainly for kids breakfast/lunch. The egg paratha here is made like a chapathi using wheat dough and then the stuffing here used is masala egg omelet mixture which is spread. Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. The secret to a soft layered Kenyan chapati is the dough.