2 cups Wheat Flour   4 Eggs   2 medium Onions (chopped)   1 Capsicum (Bell Pepper) (chopped)   1 Tomato (chopped)   A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)   1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)   Salt (to taste)   2 tbsp. Cooking Oil   Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas) Heat oil in a frying pan until hot. Add in the chopped onions and saute onions on medium heat until golden brown. When onions turn golden brown and translucent, add in the tomato and capsicum and saute for a few minutes. Add salt, red chilli powder, and eggs; mix well. Saute well until eggs are well done. Add the coriander/cilantro leaves; mix, take off heat and set aside. Prepare the wheat dough by adding water to it. Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough and knead some more. Make small balls out of the complete dough. Roll each ball into a round roti. Lay out one roti, cover it with the egg mixture and cover it with another roti. (so basically stuff egg mixture in between two rotis.) Roll it a little and fry both sides well in clarified butter or butter.

Serving Suggestions: Serve hot with Plain Yogurt , Pickle, or any Chutney of your choice. Yield: 4 Servings Preparation Time: 10 Minutes Cooking Time: 10 Minutes Degree of Difficulty: Medium Recipe Category: Egg and Bread Recipe Ethnic Group: Pakistani

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