| 1 minute to read
- Wheat flour 30gms
- Ghee 15ml
- 2 Egg
- 1 small chopped onion & green chilli
- Salt as per taste
- 1 Pinch of turmeric powder & cinnamon
- 1 tbsp chopped coriander leaves
Prepare the egg mixture by beating the egg with salt, onions, green chilli.
Make the dough using wheat flour, salt & water as needed to make a soft pliable dough. Set it aside for 20 mins.
The most important part is rolling the paratha. Roll the dough into balls. Flatten the ball & cover both sides with flour. Roll into a palm-size circular disc. Smear it with ghee or oil. Fold it into a half, apply oil and then fold it again to make into a triangle.Roll it again to make a triangularly shaped paratha.
Cook both side of paratha for 2 minutes. Make a small slit along the folds of the paratha & pour 1/4 of egg mixture into it. Evenly distribute the mixture inside the paratha.
Press the slit end with a spatula to seal the edges. Let it cook for a minute or two before flipping it on their side to continue the cooking process.
Cook both sides properly until the egg inside it is cooked & golden spots are visible in paratha.