Egg Parata recipe
For the filling:
1/2 cup finely chopped onion
1 tsp finely chopped green chili
4 eggs
1 tsp water
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
Water to knead
Oil for shallow frying
For the filling, beat eggs with water.
Add chopped onion,
green chili, coriander leaves and salt.
Stir well.
Heat oil in a pan and pour the egg mixture into it.
Make
an omlette.
Chop into very bits and cool.
For the parathas, sift wheat flour and salt.
Rub oil
into flour with your fingers.
Gradually add water and make stiff dough.
Cover with
a damp cloth and set aside for 30 minutes.
Divide dough and stuffing into 4 equal parts.
Make balls
from the dough and roll into chappattis.
Place a portion of the filling in the centre.
Gather
the edges of the chappattis from all sides so as to cover the egg mixture.
Press to seal.
On a floured board, roll out each ball into a slightly
thick paratha.
Shallow fry with oil until light brown.
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