Egg Stuffed Parantha

Ingredients list for Egg Stuffed Parantha

• 8 Eggs
• 2 cups + for dusting Whole wheat flour
• to taste Salt
• 1 tablespo for drizzling Oil
• 4 tablespo to serve Onion chopped
• 4 tablespo to serve Tomato chopped
• 4 teaspoon to serve Fresh coriander leaves chopped
• 4 teaspoons Green chillies chopped
• 1 teaspoon Turmeric powder
• 3 teaspoons Red chilli powder
• 2 teaspoons Cumin powder
• to serve Tomato chutney

Method

1. Take whole wheat flour in a bowl, add salt, 1 tbsp oil and sufficient water and knead into soft dough. Drizzle 2 tsps oil and knead again. Set aside for 10-15 minutes.
2. Divide the dough into 4 equal portions and shape them into balls. For each paratha, dust a little flour on a dough ball and roll it out into a thin roti. Heat a non-stick tawa, place the roti on it, and cook, turning sides, till golden brown specs appear on both sides.
3. Break 2 eggs into a glass, add 1 tbsp onion, 1 tbsp tomato, 1 tsp coriander leaves, 1 tsp green chilli, ¼ tsp turmeric powder, ¾ tsp red chilli powder and ½ tsp cumin powder and beat well.
4. Drizzle oil on both sides of paratha. Open out a little portion of the roti to create a pocket with a flat ladle. Pour the egg mixture into the pocket let it spread properly. Drizzle a little oil on each side and cook on medium heat till eggs are cooked completely.
5. Cut each paratha into 4 triangles and arrange them on serving plates. Serve hot with chopped onion, chopped tomato, chopped coriander leaves and tomato chutney.