Egg Paratha

Ingredients:

• Whole Wheat Flour - 2 cups or as needed
• Egg -1 
• Tomatoes finely chopped - 2 tbsp
• Onions finely chopped - 2-3 tbsp
• Cilantro finely chopped - 2-3 springs
• Green Chilies finely chopped- to taste ( optional )
• Salt -to taste
• Red Chili Powder - to taste ( optional )

Directions :

• Knead the dough for paratha and let it rest. Click here for the recipe 
• Beat Egg and add all the remaining ingredients in it.The egg filling is ready. The mixture made of 1 egg can be filled in 2 parathas. So adjust the quantity accordingly. Keep this aside. 
• Divide the dough into equal size portions and make lime sized balls.
• Roll out a ball  into a 4-5 inch disc.
• Drizzle few drops of oil onto the rolled out chapati and evenly coat it all over.
• Fold the disc into half forming a semi-circle, coat the surface with few more drops of oil.
• Again fold the semi-circle into half forming a triangle.
• Dip this triangle into the dry flour and coat all the sides.
• Roll it out again with a rolling pin. Try to maintain the triangular shape.
• Place this rolled out triangular paratha onto a hot tava or griddle and flip it in a minute.
• Cook the other side for just half a minute.
• With the help of a butter knife or the handle of the spoon or fork, gently open up the top layer of the paratha to form a pocket where we can pour our filling.
• Pour in half of the egg mixture into the pocket. Do not press the paratha at this time , the mixture might ooze out.
• Let it cook on low-medium heat for about half a minute till the egg inside is semi cooked.
• Sprinkle few drops of oil on the surface of the paratha and gently flip making sure the egg filling doesn't ooze out.
• Let it cook on low-med heat, pressing slightly until the egg is completely cooked inside.
• Serve hot with green chutney or pickle or curds.