- 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 chapattis. Place a portion of the filling in the centre.
Gather the edges of the chapattis 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.