### TranslatedIngredients: 2 cups Whole Wheat Flour,4 Whole Eggs,1 Onion - finely chopped,2 Green Chillies - finely chopped,1/4 cup Coriander (Dhania) Leaves - finely chopped,1/2 teaspoon Black pepper powder,2 tablespoons Sunflower Oil - or ghee for making parathas,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Egg Stuffed Paratha Recipe, make a soft dough of the whole wheat flour, salt adding little water at a time as you make for roti's and let it rest for a while.Break the eggs into a bowl and whisk well, add the chopped onion, green chilies, coriander leaves, season with pepper and salt. Whisk well and keep aside.Take a large lemon sized ball of the dough, dust it with a little flour, roll it into a big circular disc.Apply a little oil or ghee and fold it into a semi-circle, further folding it into a triangle. Dust it with a flour and roll the mini triangles to a bigger triangles.Likeweise, get the rest of the paratha triangles ready.Heat a skillet, once its hot place the prepared triangle over it and cook until its bottom gets cooked. Flip over and cook the other side to half.Now, lift one of the pockets of the triangle gently and pour a laddle full of the prepared egg mixture into it. Apply a little oil or ghee over the paratha, gently flip over and let it cook on low heat until the eggs gets cooked inside.Now, apply a little oil or ghee on the top, flip over and let the other side also cook well and turn golden brown. Remove it in a plate. Likewise, prepare the rest of the parathas.Enjoy the Serve Egg Stuffed Paratha Recipe, along with Tadka Raita or Dhaniya Pudina chutney for a healthy breakfast.
