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Ingredients
- Wrap
- 300 grams refined flour maida
- pinch Aof salt
- teaspoon ½of sugar
- 15- gram shortening butter/dalda/vegetable oil
- 200- gram warm water
- Filling
- 4 classic eggs
- 2 onions medium size
- 2 green bell peppers medium size
- 4 Tablespoons of tomato sauce
- 2 green chillies finely chopped
- Juice of a big lemon
- 1 teaspoon chat masala or rock salt
- 1 small cucumber diced
- cup ¾of vegetable oil
Ingredients
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Instructions
- Add all ingredients of the wrap into a medium bowl and whisk briskly until the shortening spreads into the flour. Use your fingers to rub the flour until it attains a flaky texture resembling bread crumbs.
- Knead the dough with warm water until it becomes soft and smooth. Keep it covered after coating the top with oil. Allow it to rest for half an hour.
- Mix all the ingredients of the filling except eggs and keep it aside.
- Divide the dough into 4. Fashion each one into a ball and roll it out in the form of a chapati. Brush it with a spoonful of oil and sprinkle some dry flour over it.
- Beat one egg with a pinch of salt and keep it ready. Add chopped green chillies if you like it spicy.
- Heat a skillet and fry the paratha until it turns golden brown.
- Add the beaten egg to it and wait for a minute before flipping the paratha. Let the egg cook with the paratha on top.
- Remove it to a plate and sprinkle chat masala/rock salt on the surface.
- Add the assembled vegetable filling to it and roll it up.
- Use a thin paper to wrap the hot paratha at the bottom and serve it hot with a dash of tomato sauce.