DELICIOUS EGG PARATA RECIPE!!

IngredientsFor the Dough:Atta (Whole Wheat Flour): 2 cupsSalt: ½ tspOil or Ghee: 1 tbspWater: ¾ cup (adjust as needed to knead)For the Tomato-Egg Mixture:Eggs: 3 largeTomatoes: 2 medium, finely chopped (seeds removed to prevent extra moisture)Onion: 1 small, finely choppedGreen Chilies: 1–2, finely mincedFresh Coriander: 2 tbsp, choppedSpices: ½ tsp red chili powder, ½ tsp roasted cumin powder, ¼ tsp turmeric, salt to tasteOil/Ghee: 2–3 tbsp for shallow fryingPreparation Steps1.Prepare the Dough:Resting builds elasticity.In a mixing bowl, combine the flour, salt, and 1 tbsp oil. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.2.Mix the Filling:Keep vegetables finely chopped.Whisk the eggs in a wide shallow dish or bowl. Add the chopped tomatoes, onions, green chilies, coriander, red chili powder, cumin powder, turmeric, and salt. Mix thoroughly.3.Roll out Parathas:Thin edges cook evenly.Divide the rested dough into 4 equal balls. Roll each ball into a thin round flatbread (6 to 7 inches in diameter) using a rolling pin.4.Cook and Stuff/Layer:Medium heat ensures crispiness.Place a flatbread on a heated tawa or skillet. Par-cook for 30–40 seconds on each side until light brown spots appear.Pocket Style: Slice a small slit along one edge, pour 3–4 tbsp of egg-tomato mix inside the pocket, and seal gently with a spatula.Dip/Layer Style: Pour a layer of egg-tomato mixture directly onto the tawa, lay the cooked paratha over it, press lightly so it adheres, and flip once the egg sets. #EGG #PARATA #RECIPE #DELICIOUSEGGPARATARECIPE