Egg Parathas

 I do make stuffed parathas occasionally and it is a favourite with the family. My drawback while making these is that I do not throw in dollops of oil or butter to make them look inviting once on the griddle. But I do glisten them with a bit when I prepare and serve them for my boys. For the husband and I, it is mostly dry.

 The usual suspects while kneading the dough goes in-wheat flour/Atta, salt if required (do keep in mind that your stuffing would have salt in it), oil and warm water. Once kneaded to the right consistency, allow the dough to rest a while while you prepare the filling of choice. In this case as the title states, it's gonna be eggs. You can add whatever filling you prefer-as Laura Vitale would say, "The world is your pickle, so go for it."

 Once the dough has rested a bit, pull out huge balls and flatten them out like so in the pic above and lightly grease it with butter. While kneading, I had added a tsp. of cake seeds/Shah jeera (those are the little black specks that you see in the flattened roti) Once flattened, fold it like so. These folds are important!

 Dust your counter top/ rolling pin or the folded roti with flour if there is resistance.

 Thus you will see the round flattened roti once folded and rolled out again turns into a rectangular shape. Allow this roti to cook over a griddle on a medium flme. Flip both sides for even cooking.

 One of these folds as it cooks through becomes instrumental in allowing our egg mixture to be poured into.

 I have whisked two eggs, salt to taste keeping in mind that there is no salt in the kneaded dough and this has to compensate for the overall taste, a finely chopped onion, green chilies if required, finely chopped cilantro and place it close to the roti while it is cooking on the griddle.

 In this pic you can see one of the folds of the almost cooked roti is being forcibly opened and a bit of the egg mixture goes in, the egg mixture resembles the mix of an omelette. Close the fold and allow both sides to cook evenly now with the egg mixture embedded in it.

 Ta da! That's you egg parathas, have them with a nice cool raitha.

The raitha/curd mix is a mix of loosened curd, salt, pepper and seeds of pomegranate. Stir them well, refrigerate and serve it cold with the piping egg parathas!

Enjoy! Have a lovely day!