2 c Flour, whole wheat
2 ts -Salt
4 Eggs; boiled and mashed
2 tb Ghee
1/2 ts Pepper
1 ts Coriander leaves; chopped
-cilantro
-Water to knead
Ghee; for shallow frying
Sift whole wheat flour in bowl with 1 tsp salt.
Gradually add water, make a stiff flour. Cover with a
damp cloth. Keep aside for 20 minutes. Boil eggs and
mash well. Add 1 tsp salt, pepper, coriander and 1 tsp
ghee or oil. Mix thoroughly. Knead the dough until
smooth. Divide into 8 equal parts and roll out each 4"
diameter circle. Place 1 tbsp egg filling in the
centre of each circle. Shape them into round balls
again. Now roll out each ball on a floured board to a
circle of 5" (13 cm) diameter. Rub a little ghee or
oil on one side. Heat a griddle, shallow fry each
paratha with a little ghee or oil (flip and smear a
little ghee on the other side with the back of a
spoon). Cook until both sides turn golden brown,
turning once or twice.
