A treat for egg lovers

Egg paratha.

2 cups whole wheat flour

1 tsp salt

4 eggs

1 onion, finely chopped

2 green chillies, finely chopped (optional)

¼ cup coriander leaves, finely chopped

½ teaspoon black pepper powder

2 tablespoons oil (sunflower or olive) for making parathas, as required

To make the paratha, put the whole wheat flour and salt in a bowl. Stir in enough water to form a soft but not sticky dough. Let it rest while you make the egg mixture.

Break the eggs into another bowl and whisk well. Add the chopped onion, green chillies, coriander leaves and season with salt and pepper. Whisk well and set aside.

Using your hands, take a ball of the dough, dust it with a little flour and roll it into a circle with a rolling pin.

Apply a little oil and fold it in half to make a semi-circle, then in half again to make a triangle shape. (You can also roll the dough into a square and follow the same folding method.)

Dust the dough with a little flour and roll the triangles flatter to make bigger triangles.

Do the same for the rest of the dough.

Heat a griddle on medium heat. Once it is hot, place the dough on the pan and cook for a minute. Flip over and cook the other side for a minute. Transfer to a wooden chopping board.

Using a knife, carefully slice open the middle.

Place the paratha back on the griddle on low heat.

Quickly lift the lid of the paratha and pour a ladleful of the egg mixture into it.

Close the lid and drizzle a little oil over the paratha. Gently flip it over and let it cook on low heat until the egg is cooked.

Then apply a little oil to the top, flip it over and let the other side turn golden brown.

•