Egg Paratha

Instructions

1. This recipe will make 2 Egg Parathas.
2. In a mixing bowl, combine the flour, salt, and water. Mix well to form a dough.
3. (Optional)Add the oil and knead the dough for about 5 minutes until smooth and elastic.
4. Divide the dough into 2 equal portions and shape them into round balls. Set aside.
5. In another mixing bowl, whisk the eggs until well beaten.
6. Add the chopped onion, green chili, turmeric powder, cumin powder, salt, and corinader leaves. Stir to combine and set aside.
7. Dust the dough with small amount of wheat flour for easier rolling.
8. Now, using a rolling pin (belan), roll the stuffed dough into medium-sized circles. It should be uniform and without any holes.
9. Heat the pan for 1-2 minutes, adjust the flame to medium and place the uncooked paratha on it.
10. Cook the paratha for about 30 seconds or until brown spots develop. Add some ghee on top of paratha and then flip and cook on other side for another 30 seconds.
11. Transfer the paratha to a wooden cutting board and with the help of a knife, carefully open up the middle layer on two sides.
12. Place the paratha back on the pan. Quickly lift the top layer and spread some of the omelette mixture and cover the layer.
13. Let it cook for a couple of minutes until the omelette mixture starts to set.
14. Flip it over and cook for another couple of minutes until both sides are golden brown and the egg is fully cooked.
15. Repeat the process for remaining dough.
16. Serve the egg parathas hot, with curd or chutney.