By Anitha Sahani Ingredients

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 as per taste
Oil for frying parathas
Milk to knead dough

Method:

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

For each paratha:

1. Roll out each ball into flat round shape
2. Tightly roll into a swiss roll
3. Form an overlapping spiral
4. Press and reroll to full size
5. Heat a heavy griddle, place paratha on it
6. Allow one side to cook and have brown golden patches
7. Turn repeat for other side
8. Drizzle some oil and flip
9. Drizzle oil on other side. Sizzle till done
10. Repeat the same procedure for all parathas