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Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon of carom seeds ajwain
- Salt - to taste
- 1 teaspoon ghee for coating clarified butter
- 2 tablespoon Vegetable oil for frying
- For egg mixture
- 6 Eggs
- cup ½chopped onions
- cup ½chopped tomatoes
- 2 teaspoons of finely chopped coriander leaves
- 2 green chillies finely chopped
Ingredients
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Instructions
- Mix all the ingredients for parathas in a bowl and knead with water to make a dough of smooth consistency
- Divide the dough into two portions
- Roll one of the portions and spread a little ghee on the surface evenly
- Fold one part over the other until it resembles a square
- Roll it out once again until it flattens nicely
- Heat oil in a non-stick frying pan or skillet and fry the paratha until it takes on a golden brown colour on both sides.
- Repeat the steps to make more parathas and keep them aside
- Break eggs into a bowl and add all the other ingredients of the egg mixture to it
- Beat it until it attains a smooth consistency
- Heat the frying pan once again and pour a fourth of the beaten egg mixture on a teaspoon of heated oil
- Press a paratha over it. Sprinkle a drop of oil at the sides
- Flip it over and cook for a minute more until both sides are cooked evenly
- Remove it from the pan and serve with fresh chutney, ketchup, or a bowl of yoghurt