Categories: Chaats/Evening Snacks

Ingredients

• Whole wheat flour (Maida): 1 cup
• Eggs (Dim): 2
• Onion (Peyaj): 1 medium, chopped finely
• Cucumber (Sasha): one-half of a medium sized, julienned
• Green chili (Kacha lanka): 2, chopped
• Sunflower oil (Sada tel) for frying
• Salt to taste
• Tomato sauce for seasoning

Directions

1. Knead the flour well and make two round paratha with it
2. Beat the eggs with little salt
3. Heat one tablespoon of oil in a frying pan and add one beaten egg to it, spread it so as to have almost the same diameter as the parantha
4. Carefully place the parantha over the half fried omelet and allow it to cook for two more minutes, turn around the paratha and cook the other side for one minute and take out from the frying pan
5. Place the egg covered paratha on a flat surface with the egg side up
6. Add chopped cucumber, chilies and onion at the centre of the paratha to make the filling and pour the tomato sauce over the vegetables
7. Roll the paratha and cover half of it with an aluminum foil or kitchen paper and tuck the paper well so that the roll doesn’t open up
8. Serve hot with little lemon juice over the filling

9. Hot tips – You can put in a filling of mashed potatoes seasoned with chili powder and salt or even a filling with chicken or mutton kebab tastes great

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