Egg Stuffed Paranthas

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp salt
• 1/2 tsp carom seeds (ajwain)
• As required Water for kneading
• as requried Oil for brushing
• 2 eggs
• 2 tbsp finely chopped onions
• 2 tbsp finely chopped tomatoes
• 1 tbsp finely chopped ginger
• 2 tbsp chopped coriander leaves
• 2-3 finely chopped green chillies
• 1/2 tsp salt or to taste
• 1/2 tsp Kashmiri red chilli powder
• 1 tsp cumin (jeera) powder
• 1 tsp coriander (dhania) powder
• 1 tsp amchoor powder
• as requried Oil for shallow frying

Steps

1. Put the wheat flour in a large bowl with the salt and ajwain. Knead with water as for rotis, brush the dough with a little oil, cover, and rest for 15-30 minutes.
2. Gently break up two eggs with a fork in another bowl. Add the onions, tomatoes, ginger, green chillies, and chopped coriander leaves and mix thoroughly.
3. Mix in the dry seasonings: salt, Kashmiri red chilli powder, cumin powder, coriander powder, and amchoor powder. Combine well and set aside.
4. Form pairs of small dough balls. Roll a pair into circles around 3-4 inches in diameter, spread generously with oil, and dust with a little dry flour. Stack them with the oiled sides facing inward and press the edges gently to seal. Roll into a thin roti.
5. Heat a tawa and cook over medium heat until bubbles appear on both sides. Separate the layers gently; they will separate easily if well oiled and dusted.
6. Put one layer back on the tawa over low heat. Pour in half the egg mixture, gently spread it to the edges, and cook for a minute.
7. Cover with the other layer and press softly. Do not press too hard, or the egg will escape at the sides.
8. Brush with oil, turn over, and cook both sides until the paratha takes on color.
9. Serve the egg-stuffed parantha with tomato chutney or another chutney of your choice.