Egg Bhurji Paratha by Shireen Anwer

Ingredients:

For Egg Bhurji:

• Eggs 4
• Onion chopped 4 tbsp
• Green chilies chopped 3
• Tomato (seedless, chopped) 1
• Turmeric 1/2 tsp
• Chili powder 1/2 tsp
• Salt 1/2 tsp
• Coriander leaves 4 tbsp
• Oil 3 tbsp

For Paratha Dough:

• Flour 3 cups
• Wheat flour 1 cup
• Salt 1 tsp
• Sugar 1 tbsp
• Oil 1/4 cup
• Water to knead
  

Method:

1. Mix flour, wheat flour, salt, sugar and oil in bowl.
2. Now knead smooth medium dough with water.
3. Then keep it aside and cover it for 30 minutes.
4. For parathay: Make 2 small balls of dough and roll it in 6 inch round.
5. Then keep eggs filling, keep second roti and close edges.
6. Now dust with flour, roll 8 inch more and shallow fry it.
7. For egg bhurji: Heat oil and fry onion and green chilies lightly.
8. Then put tomato, turmeric, chili powder, salt, coriander leaves and oil, add beaten eggs and cook for 5 minutes.