Baida paratha

Yield: 6 parantha

Measure Ingredient
2 cups Flour, whole wheat Salt
4 Eggs; boiled and mashed
2 tablespoons Ghee
½ teaspoon Pepper
1 teaspoon 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.

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