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2 eggs, beaten
2 cups wheat flour
1 green chilli, chopped finely
1 tbsp coriander leaves, chopped finely
1/4 tsp garam masala
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp oil
Salt to taste
Oil for frying parathas
Milk to knead dough

Method:

Mix all the ingredients except milk and oil for frying. Add the milk as required to make a soft dough (like for roti). Cover with a wet muslin cloth. Keep for at least an hour. Make small balls (approx. size of a lemon) of the dough.

For each paratha:

Roll out each ball into a flat round shape. Tightly roll into a Swiss roll. Form an overlapping spiral. Press and re-roll to full size. Heat a heavy griddle, and place the paratha on it. Allow one side to cook and have brown golden patches. Turn and repeat for other side. Drizzle some oil and flip. Drizzle oil on the other side. Sizzle till done. Repeat the same procedure for all the parathas.

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Published on 8^th March 2002