Egg Paratha Recipe(Lunch Box Idea)(With many tips) | Indian style flatbread with a filling of eggs

          I confess that sometimes I am very lazy.It is sometimes very difficult to carry myself to the kitchen,especially on weekends.It is then that I get inspired to think of recipes that can by whipped up in a jiffy.So try out this easy to make paratha ,with the most scrumptious filling in a chill Sunday morning.
I usually have the chapati dough kept ready in the fridge.it is very useful always. If I plan to make parathas the next morning I make some dough the previous night and keep it ready in the fridge.this not only saves time in teh morning ,but it also allows a good standing time for the dough and makes the parathas softer.
I have tried parathas with both,the wheat flour or atta,or the all purpose flour or the maida..The ones with wheat flour is not only the healthier option ,but I found them to be tastier.So I make parathas with the regular chapati dough which means that no oil is added to the dough.

Now the big question-  Do the parathas taste good ?

  They are tastier than you think. I make them the crisp type and also the soft type which can fold like a kerchief. While making parathas it is important to see that the filling does not come out.If the filling does not come out ,they should puff up on the griddle(tawa) like a phulka. Add the oil once it has puffed up. When oil is added once the paratha has puffed up it absorbs very little oil.I manage with only half a teaspoon oil (  including  both sides) for each paratha. To make them crisp ,leave them on medium heat for one minute before you flip it to the other side.If you want them soft ,take them out of the tawa soon after it has puffed up and you have added oil.Keeping them in a closed container can also keep them soft.

Then the eggs,they always come to the rescue  when you have to prepare something very quick.So I make sure I never run out of stock.












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Ingredients
Chapati dough -enough for 8 to 10 parathas

For filling
Eggs-5
onion-1 large(finely cut)
green chillies-2 finely cut
Coriander leaves-finely cut
salt
(you can also add minced garlic ,ginger or amchur powder,but that is optional)
2 teaspoon oil

 Oil for frying parathas


Procedure

 For the filling

1-Add little (2 teaspoon ) oil to a pan .
2-Add in the onions and the green chilies
3-fry well till the raw smell is gone
4-add in the eggs (beaten with the salt)
5-Let the egg solidify and sprinkle the coriander leaves
6-Switch off the flame

 For the parathas

1-Smash the filling well with the fingers or a potato smasher.
2- Shape the dough into a bowl with your fingers
3- Place the filling
4- Seal the edges
5- Sprinkle dry wheat flour and roll
6- Rolled well
7- Place on the medium hot griddle(tawa)
8- Flip on both sides(do not put oil now)
9- Let it puff up,press down any part of it from where the filling has come out
10-Now apply half a teaspoon oil and flip
11-Serve with your favourite accompaniment

Smash the filling well with the fingers or a potato smasher.

Shape the dough into a bowl with your fingers

Place the filling

Seal the edges

Sprinkle dry wheat flour and roll

Rolled well

Place on the medium hot griddle(tawa)

Flip on both sides(do not put oil now)

Let it puff up,prees down any part of it from where the filling has come out

Now apply Half a teaspoon oil and flip

Time to serve