Ceylon Egg Paratha.

This is one of my favourite dish. When spicy kheema is stuffed along with the egg- mixture it is also called as "Mughalai Paratha". Everyone in your family from adults to kids would love it, give a try!

Ingredients
For paratha dough-
All purpose flour/ Maida flour-3cups
Egg-1
Sugar-2tsp
Salt to taste
Milk and water required
Oil-1cup

Egg mixture( stuffing)-
Eggs-4
Onion finely chopped-1
Green chilly finely chopped-2
Coriander leaves chopped-2tbsp
Chilly powder-1tsp
Salt to taste
Carrot finely chopped and fresh Peas-1/4 cup( optional to make it colourful and healthy)

Method
Make a smooth dough out of paratha ingredients and set aside for 2 hours. Take a bowl add the eggs and beat well, then add the onions, green chilly and coriander leaves. Season with chilly powder and salt once again beat well this mixture. Take small portions out of the dough, make it into balls and roll out into very thin sheets using rolling pin. Place the tawa on medium heat, lay this thin dough sheet on the tawa. Quickly spread the egg mixture on the sheet before it starts to cook. Fold the dough from the sides to cover the egg mixture ( It should be square in shape, so that the egg stuffing is sealed). Increase the flame, smear 2tsp of oil around the paratha and cook on both sides until golden brown. (When the folded paratha rises and slightly doubles in size, it is the sign that the inside egg mixture is cooked.) Serve hot with Chalna.