Egg Paratha

Ingredients

2 cups Wheat flour

4 Boiled and mashed eggs

2 tbsp. Ghee (clarified butter)

1/2 tsp. Pepper powder

1/2 tsp. Red chili powder

A handful of chopped coriander leaves

Water as per requirement

Oil (for frying)

Salt according to taste

Serve with

Any pickle OR Curd

Method

For the dough :

1.Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 30 minutes.
2.Then make small balls from the dough and keep it aside.

For filling:

3.To the mashed eggs add salt, pepper, chili powder, coriander and little bit of oil. Mix thoroughly.
To proceed:
4.Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle, place the filling mixture on one round chapati and cover with a another
5.round chapati and seal the edges.
6.Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
7.Grease your tava OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
8.Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Serve hot.