Egg Parotta

Method

1. 1

   Make parotta dough: Mix 2 cups maida, salt and 2 tbsp oil. Add warm water gradually and knead into a soft smooth dough. Rest 30 minutes.

2. 2

   Make layered parotta: Roll each dough ball thin, brush with oil, fold and roll again. Cook on tawa until golden on both sides. Fluff by crushing between palms. Set aside.

3. 3

   Beat eggs: Beat 3-4 eggs with salt, half tsp pepper, half tsp red chilli powder and a pinch of turmeric.

4. 4

   Fry aromatics on high heat: Heat 2 tbsp oil in a flat pan on high heat. Add 1 finely chopped onion and 2 green chillies. Fry 2 minutes.

5. 5

   Add tomato: Add 1 finely chopped tomato. Fry 3 minutes on high heat.

6. 6

   Pour beaten eggs: Pour the spiced beaten egg mixture over the hot pan.

7. 7

   Place parotta: Immediately place a cooked parotta on top of the setting egg mixture.

8. 8

   Press: Press the parotta gently into the egg with a spatula.

9. 9

   Flip: Once the egg sets and sticks to the parotta flip the whole thing. Cook the parotta side 1-2 minutes.

10. 10

    Serve: The egg should be attached to the parotta like a coating. Serve immediately with onion raita and salna.