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Parathas Burrito

Parathas Burrito
  • Prep 45 min
  • Total 45 min
  • Servings 3
A tasty egg and sausage burrito that uses Indian flatbread as the tortilla
By The Food in My Beard
Updated October 16, 2014

Ingredients

  • 1 cup wheat flour
  • 1/2 cup water
  • 1/4 cup oil
  • 1 avocado
  • 1 cup pinto beans
  • 1 cup chopped frisee lettuce
  • 1 cup pickled jalapeño peppers
  • 1 lime
  • 6 breakfast sausages
  • 6 eggs
  • 1/2 cup cheese
  • salt and pepper
  • hot sauce

Steps

  • 1
    Make the flatbread: Mix the flour, water, and oil in a bowl and knead for 5 minutes until it comes together. Place on a flat surface and roll into a 5 inch circle. Fold in half and roll it out again, repeating until it feels smooth, about 5 times. Split in thirds and form 3 balls of dough. Roll each out as thin as you can. On a hot grill pan or frying pan, dry cook the paratha for only about 2 or 3 minutes a side until it changes color and has some light browning. Wrap the paratha in a towel when they are done to keep them pliable.
  • 2
    Make the salad: cube the avocado, rinse the beans, chop the lettuce and peppers. Mix then all together with the juice from the lime and some salt and pepper.
  • 3
    Make the filling: cook the sausage to brown. Cook the eggs over easy. Place the cheese and sausage into each paratha, then top with the eggs. Fold the burrito so that the sides are still open, and place seam side down on the plate. Top with the salad and hot sauce before serving.

No nutrition information available for this recipe

  • Once you have this burrito, you'll never go back.

    Stephanie Izzard was a favorite contestant of mine a few years back on Top Chef, and recently my friend emailed me a picture of the parathas burrito from her restaurant, Little Goat Diner in Chicago. I was craving the burrito ever since, but because I can’t afford a plane ticket, making it at home would have to do.

    I did some research on what's in the dish and went from there. Some pickled peppers, some spicy sauce, eggs, and a nice fresh bean and avocado salad. That’s all easy enough. What else? Oh yeah, you have to make homemade Indian flatbread. I was a little concerned about that last task, but it turned out to be really easy as well!

    First, you mix some wheat flour with water and oil.

    Then just knead it for a bit.

    Finally, roll it out super thin and pop it on a flat grill (or in a frying pan) for a few minutes. I literally made this bread in 20 minutes start to finish. If not less.

    On to the burrito! Some sausage, cheese and eggs go inside.

    Then you make a salad for on top. I quickly pickled these peppers overnight in some vinegar, mustard seed, and garlic, but Old El Paso has a version that works great.

    Chop up the peppers with some lettuce, avocado and pinto beans. 

    Some lime, salt, and pepper to dress and you are ready to go.

    This burrito tasted great! 

    Way lighter than you expect from a burrito, with the fresh flavors from the salad and the whole wheat wrapper.

    And a nice little kick from the hot sauce!

    Dan Whalen doesn't eat breakfast without hot sauce.  He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!
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