Ceylon egg paratha.

Ingredients

• For paratha dough
• All purpose flour/ Maida flour-3cups
• Egg-1
• Sugar-2 teaspoons
• 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-2 tablespoons
• Chilly powder-1 teaspoon
• Salt to taste
• Carrot finely chopped and fresh Peas-1/4 cup( optional to make it colourful and healthy)

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Preparation

• 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 2 teaspoons of oil around the paratha and cook on both sides until golden brown.
• Serve hot with Chalna.