Egg Parotta

Ingredients

• - egg-filled parotta as main
• - Oil or ghee for cooking
• - Spices as required
• - Salt to taste
• - Fresh coriander

Method

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. 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. Beat eggs: Beat 3-4 eggs with salt, half tsp pepper, half tsp red chilli powder and a pinch of turmeric.
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. Add tomato: Add 1 finely chopped tomato. Fry 3 minutes on high heat.
6. Pour beaten eggs: Pour the spiced beaten egg mixture over the hot pan.
7. Place parotta: Immediately place a cooked parotta on top of the setting egg mixture.
8. Press: Press the parotta gently into the egg with a spatula.
9. Flip: Once the egg sets and sticks to the parotta flip the whole thing. Cook the parotta side 1-2 minutes.
10. Serve: The egg should be attached to the parotta like a coating. Serve immediately with onion raita and salna.