Ingredients

• 2 - eggs, beaten
• 2 cups - wheat flour
• 1 - green chilli, chopped finely
• 1 tbsp - coriander leaves, chopped finely
• 1/4 tsp - garam masala
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 2 tbsp - Oil
• Salt as per taste
• Oil for frying parathas
• Milk to knead dough

How to Make Egg Parathas

• Mix all ingredients except milk and oil for frying.
• Add milk as required to make a soft dough (like one for roti).
• Cover with wet muslin cloth and keep for at least an hour.
• Make small balls (approx. size of lemon) of the dough.
• For each paratha:
• Roll out each ball into flat round shape.
• Tightly roll into a Swiss roll. Form an overlapping spiral.
• Press and roll again to full size.
• Heat a heavy griddle, place paratha on it.
• Allow one side to cook and have brown golden patches.
• Turn and repeat for other side.
• Drizzle some oil and flip.
• Sizzle till done.