Egg Stuffed Paratha

Method

1. 1Squash and fold a soft dough with flour, half tsp salt and water; rest 15 minutes.
2. 2Divide into 4 balls, roll each into a small thick disc.
3. 3Beat eggs with onion, chilli, coriander, garam masala, chilli powder and rest of salt.
4. 4Heat a paratha on the tawa, flip when bubbles appear, pour a quarter of the egg mix on top.
5. 5Place another paratha on top, press edges to seal, drizzle ghee and flip till both sides are golden.
6. 6Cut into quarters; the egg should be cooked through and clinging to both layers.