Ingredients
Eggs, whisked - 6
Onion, chopped - 1 small
Oil - to shallow
Whole-wheat flour (atta) - 2 cups
Salt - to taste
Eggs, boiled - 4
Green chillies, chopped - 2
Fresh coriander leaves,
chopped - 2 tablespoons
White pepper powder - 1/4
teaspoon
Preparation
Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. keep aside. Fry onions till brown Grate boiled eggs into a bowl. Add onions, 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. 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 side too turns golden. Similarly make other paranthas. Serve hot.
