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[Ryan Martis]

Ingredients
For the filling:
4 eggs
1 tsp water
1/2 cup finely chopped onion
1 tsp finely chopped green chili
3 tsp finely chopped coriander leaves
1 tsp salt
2 tsp oil
For the dough:
2 cups wheat flour
1 tsp salt
1 tsp oil
water to knead
oil for shallow frying

Method
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 omelette. 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
chappaties.
Place a portion of the filling in the centre. Gather the edges of the chappaties 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.