Tandoori Egg Parantha Recipe

• 2 cup Wheat Flour
• 1/4 cup All Purpose Flour
• 2 tbsp Milk
• 2 Eggs (beaten)
• 1 tbsp Water
• 2 tbsp Ghee
• Salt to taste
• 1 pinch Red Chilly Powder

• Mix flour, all purpose flour and salt together in a bowl. To form medium firm dough, add hot water slowly and knead it.
• Cover the dough with a muslin cloth and leave for 15 minutes.
• In the meanwhile, mix the beaten eggs, milk, salt and chili powder thoroughly. Keep it aside.
• After the due time, divide the dough into equal golf ball size balls.
• Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).
• Place a heavy circular griddle over medium flame and when it becomes sufficiently hot, smear it with a tsp of cooking oil.
• Place the rolled roti on a griddle; smear it with a spoon of egg-salt-chilli powder mixture.
• When cooked on one side, flip it over using tongs to cook it until light golden brown spots appear.
• Remove the roti from the tava. Keep it in a covered (preferably insulated) container.
• Tandoori Egg Parantha is ready to eat. Serve hot.