Fluffy Egg-Stuffed Chapathi

1.In a large mixing bowl, combine the whole wheat flour (2 cups) and salt (½ teaspoon). Gradually add water and knead to form a soft dough. Cover with a damp cloth and let it rest for 20-30 minutes.

2.In a separate bowl, beat the eggs (2 large) and add the chopped onion (1 small), green chili (1), coriander leaves, cumin powder (½ teaspoon), turmeric powder (½ teaspoon), and red chili powder (½ teaspoon). Mix well to combine all the ingredients.

3.Divide the dough into equal-sized balls (about the size of a golf ball).

4.On a floured surface, roll out one ball of dough into a small circle (about 4-5 inches in diameter).

5.Place a generous spoonful of the egg mixture in the center of the rolled dough circle.

6.Carefully fold the edges of the dough over the filling to enclose it completely, pinching to seal. You should have a stuffed ball now.

7.Gently flatten the stuffed ball with your hands, then roll it out carefully into a larger circle (about 7-8 inches in diameter), being cautious not to let the filling spill out.

8.Heat a tawa or skillet over medium heat. Once hot, place the rolled chapathi on the skillet.

9.Cook for about 1-2 minutes until small bubbles form on the surface, then flip it over. Brush with ghee or oil and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining dough and filling.

10.Serve the fluffy egg-stuffed chapathi hot with yogurt or your favorite chutney.