Ingredients

2 cups whole wheat flour (maida may be used)

1 tsp. vegetable oil

Salt to taste

Water for kneading

Eggs

3 eggs

1 small onion, chopped finely

1 green chillie, finely chopped

½ cup coriander leaves, finely chopped

Salt

Ghee for applying on the parathas

Mix the flour with the tsp. of oil thoroughly.  Add salt, required water and knead to a soft dough. Cover and set aside for 10 minutes.  Form into 6 equal sized balls of dough, whcih will be somewhat larges than normal chapatti balls.

Beat the eggs in a bowl and add the onion, chillie, coriander leaves and salt and whisk together.

Roll out each ball into a large circle.  Heat a tava or non-stick pan and place the chapatti on it and cook both sides on medium flame till small brown spots appear.

Spread 2-3 tbsp. of the mixture in the middle of the chappati and with the help of a fork curve the 3 sides of the circle to give a triangular shape.  Press the edges gently.

Apply ghee and flip over, apply ghee and fry both sides.

Repeat for the remaining dough and egg mixture.  Serve hot, plain or with any sauce of your choice.