Egg Paratha

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 2 parathas

Ingredients :

For The Parathas
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
1/2 tsp ghee for spreading
1 tsp oil for cooking

For The Egg Mixture
3 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
2 tsp oil for greasing
2 tsp oil for cooking

Method :

For the parathas
For the parathasCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 2 equal portions.Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Spread ¼ tsp of ghee evenly over it.Fold over from one end to another end slightly overlapping each other.Then fold again from one end to another end overlapping each other.Roll again into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the paratha using ½ tsp of oil till it turns golden brown in colour from both the sides.Repeat steps 3 to 7 to make 1 more paratha. Keep aside.
For the egg mixture
For the egg mixtureBreak the eggs in a deep bowl and beat well using a fork.Add all the other ingredients and beat well. Keep aside.
How to proceed
How to proceedHeat a non-stick tava (griddle) and grease it using 1 tsp of oil. Pour half the egg mixture on it.Place a prepared paratha on it and press it lightly. Cook using 1 tsp of oil.Turnover and cook again till it is cooked.Cut into 4 equal portions using a cutter or a sharp knife.Repeat steps 1 to 4 to make 1 more egg paratha.Serve immediately.