Ingredients
For the filling
3 boiled eggs, grated
1/4 teaspoon salt
1/4 teaspoon red chilli flakes
1/2 teaspoon pizza seasoning
1/4 teaspoon black pepper powder
1 green chilli, minced
2 tablespoons coriander leaves, finely chopped
For the dough
1 cup atta – whole wheat flour
1/4 teaspoon salt
1 teaspoon vegetable oil (divided)
1/2 cup water (approx) to knead the dough
Ghee / Oil to grease the paratha
Instructions
Take all the ingredients listed under filling and add them to a bowl. Gently mix everything with a spatula. Set aside.
Make the dough – Mix the flour, salt, oil, and water. Add the water little by little and form a soft dough. Knead the dough for a couple of minutes. Sprinkle little oil on top of the dough and rest the dough for 15-20 minutes. Cover the dough with a lid while resting.
Take a golf ball size of dough and slightly flatten the dough on a well-floured surface. Take about 1/4 cup of filling and place it in the middle of the flattened dough.
Stretch the dough and pick up the edges of the dough and pinch on top. Keep doing it until the filling area is covered and closed. Watch the video for more clarity.
Repeat with the remaining dough mixture. Let the dough balls rest for at least 5 minutes before proceeding.
Dust the dough ball generously in flour. Roll gently to a 4-5 inch circle.
Heat a griddle and sprinkle oil on the griddle. Place the rolled dough on the griddle. Sprinkle oil/ghee on top of the paratha and cook for a minute. Flip over and cook for a minute more. Cook till its golden and brown spots appear all over the paratha on both sides.
Serve hot.
- Prep Time: 10m
- Cook Time: 10m