Egg paratha

Ingredients

Whole wheat flour (atta)2 cups
Salt to taste
Egg, boiled 4
Green chilli, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder 1/4 teaspoon
Egg, whisked 6
Onion , chopped 1 small
Oil to shallow fry

Method

Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet. Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.