EGG PARATHA RECIPE

• Make dough out of whole-wheat flour (atta) as you would do for any paratha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
• Peel and grate boiled potatoes (cool potatoes before using).
• Mix grated potatoes, pomegranate seeds powder, chopped green chilies, salt and chili powder. Make small balls of the mixture.
• Make a ball of dough slightly thicker than chapati and roll it a little.
• Place Potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out.
• Flatten these balls and roll like any other paratha. Pre-heat the griddle (tawa).
• Turn egg parata and spread little oil or butter and shallow fry over low heat.
• Turn it again and spread butter/oil on the other side.
• Cook both sides till golden brown.
• Serve egg paratha with chutney, curd or any vegetable.