Egg Parantha

Cooking Time: 5-10 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Non Veg
Ingredients

• Whole wheat flour (atta) 2 cup
• Eggs 10
• Onion ,chopped 1 small
• Green chilli,chopped 2
• Fresh coriander leaves,chopped 2 tablespoon
• White peppercorns 1/4 teaspoon
• Oil for frying

Method

1. Sift the wholewheat flour with salt into a bowl; add water and knead to a soft dough. 
2. Cover with a piece of muslin and set aside. 
3. Boil four eggs for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside. 
4. In a bowl, combine the grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. 
5. Divide into eight portions. Divide the dough into eight portions and make pedas. 
6. Roll out each peda into a big round chapatti and place one portion of egg mixture in the centre. 
7. Fold in the sides to make a square. 
8. Roll out into a thick square parantha. Heat a non-stick pan and place the parantha on it. 
9. Cook for one minute and turn the parantha over. 
10. Pour some more beaten egg over and drizzle with oil. 
11. Carefully turn the parantha over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. 
12. Fry over low heat till both sides are golden and crisp. 
13. Serve hot.