EGG PARANTHA

Whole wheat flour 100gms

Water 55ml

Salt to taste

Red chilli powder 5gms

Egg 4nos

Oil / fat 50ml

Sieve flour (atta). Add salt. Make a well in the centre, mix in lukewarm water. Cover with a cheese-cloth and rest the dough for 10 minutes. Knead the dough to form smooth and workable dough. Divide the dough into 8 balls weighing 20gms each. Cover and give a rest for 5 minutes. To make a single parantha, roll out 2 balls into circle of 6” diameter. Place one of them on a hot griddle. Break an egg on it. Sprinkle salt and red chilli powder. Apply little water on the edges. Now place the second roll out dough over the first. With the fingers, secure the edges and turn over. Apply oil / fat on both sides and cook until nicely browned. Remove, quarter and serve immediately with butter or ketchup.