2 c Flour, whole wheat
2 ts -Salt
4 Eggs; boiled and mashed
2 tb Ghee
1/2 ts Pepper
1 ts Coriander leaves; chopped
-cilantro -Water to knead Ghee; for shallow frying Sift whole
wheat flour in bowl with 1 tsp salt. Gradually add water, make a
stiff flour. Cover with a damp cloth. Keep aside for 20 minutes.
Boil eggs and mash well. Add 1 tsp salt, pepper, coriander and 1
tsp ghee or oil. Mix thoroughly. Knead the dough until smooth.
Divide into 8 equal parts and roll out each 4″ diameter circle.
Place 1 tbsp egg filling in the centre of each circle. Shape them
into round balls again. Now roll out each ball on a floured board
to a circle of 5″ (13 cm) diameter. Rub a little ghee or oil on one
side. Heat a griddle, shallow fry each paratha with a little ghee
or oil (flip and smear a little ghee on the other side with the
back of a spoon). Cook until both sides turn golden brown, turning
once or twice.
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