Fluffy Egg Paratha Delight

1.In a large mixing bowl, combine the whole wheat flour and salt. Add the oil and mix well.

2.Gradually add water to the flour mixture, kneading until a soft and pliable dough forms. Cover the dough with a damp cloth and let it rest for 20 minutes.

3.In a separate bowl, beat the eggs and add the chopped onion, green chili, coriander leaves, red chili powder, turmeric powder, garam masala, and salt. Mix well to combine.

4.Divide the dough into equal-sized balls, about the size of a golf ball.

5.Roll out each dough ball into a small circle, about 4 inches in diameter, on a lightly floured surface.

6.Heat a non-stick skillet or tawa over medium heat and add a little oil.

7.Place one rolled-out dough circle on the skillet and cook for about 30 seconds until small bubbles start to form.

8.Pour a few tablespoons of the egg mixture onto the center of the paratha and spread it evenly.

9.Fold the edges of the paratha over the egg mixture to enclose it, forming a square or rectangle shape.

10.Drizzle a little more oil around the edges and cook for 2-3 minutes on each side, or until the paratha is golden brown and the egg is fully cooked.

11.Repeat the process with the remaining dough and egg mixture.

12.Serve the egg parathas hot with yogurt or pickle on the side.