Anda Paratha

Ingredients

• 2 cups whole wheat flour (atta)
• 1/2 tsp salt
• 3/4 cup warm water, approximately
• 4 large eggs
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 2 tbsp chopped cilantro
• 1/4 tsp ground turmeric
• Salt and pepper, to taste
• Ghee, for cooking

Before you cook

• Mix the flour and salt, then knead in the warm water gradually to form a soft, smooth dough.
• Cover the dough and let it rest for 15 minutes.
• Finely chop the onion, chilies and cilantro.

Steps

1. Divide the dough into 4 balls.
2. Roll one ball into a circle about 7 inches across.
3. Whisk one egg in a small bowl with a portion of the onion, chili, cilantro, turmeric, salt and pepper.
4. Heat a tablespoon of ghee on a griddle over medium heat.
5. Lay the rolled dough on the griddle and cook for 30 seconds until it just starts to bubble.
6. Flip the dough and pour the whisked egg mixture into the center.
7. Fold the four edges of the dough over the egg to enclose it, pressing to seal.
8. Flip the folded paratha and drizzle with more ghee.
9. Cook for 2 minutes per side, pressing gently, until both sides are golden and crisp.
10. Repeat with the remaining dough balls and eggs.
11. Serve hot with yogurt or pickle.