Step-by-Step Instructions

1. 1.Prepare the Dough

   In a brass plate, add whole wheat flour and salt. Make a well in the center and gradually add water, mixing with your hand to form a soft, pliable dough. Knead the dough well. Add 1 tablespoon of vegetable oil and continue kneading until the dough is smooth and elastic. Let the dough rest for about 15 minutes to allow the gluten to develop.

2. 2.Prepare the Egg Mixture

   While the dough is resting, crack two eggs into a bowl. Add chopped coriander leaves, chopped tomatoes, chopped green chilies, and chopped onions. Season with salt to taste. Whisk all the ingredients together until well combined and frothy.

3. 3.Roll the Paratha

   Divide the rested dough into orange-sized balls. Take one dough ball, dust it lightly with whole wheat flour, and flatten it. Using a rolling pin, roll the dough into a thin circle, approximately 1 millimeter thick. Spread 1 teaspoon of oil evenly over the entire surface of the rolled dough. Fold the dough in half, then fold it again into a quarter to form a triangle. Dust the folded dough with a little more flour and gently roll it out into a larger triangle shape.

4. 4.Cook the Paratha and Add Egg

   Heat a tawa (griddle) on a low to medium flame. Carefully transfer the rolled paratha onto the hot tawa. Cook for about 30-40 seconds until small bubbles start to appear on the surface. Flip the paratha to the other side. Cook for about 10 seconds. Add 1 teaspoon of oil to the cooked side and spread it evenly. Flip the paratha again and gently press it with a spatula to ensure even cooking and to help it puff up. The paratha should create a pocket due to the layers. Using a spatula, carefully open the pocket of the paratha. Pour a ladleful of the prepared egg mixture into the pocket, pushing it inside with the spatula. Gently press the paratha to help the egg mixture spread and cook. Allow the egg to cook on a low flame until it starts to puff up and set. If any egg mixture leaks out, gently push it back into the paratha. Add another teaspoon of oil on top of the paratha and spread it. Flip the paratha to cook the other side until it is golden brown and crispy. Press gently to ensure the egg is cooked through and the paratha is evenly browned.

5. 5.Serve the Egg Paratha

   Once cooked, transfer the egg paratha to a plate. Cut it into desired pieces. Serve hot with tomato ketchup or your preferred chutney.