Pure egg Mughlai paratha

Ingredients
For the Dough
– 2 cups all-purpose flour (maida), 1 tablespoon oil, ½ teaspoon salt, Water (as required),
For the Egg Filling
– 3-4 eggs, 1 small onion, finely chopped, 1-2 green chilies, finely chopped, 2 tablespoons fresh coriander leaves, chopped, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon garam masala, Salt to taste
For Cooking
– Oil or ghee for shallow frying
Method
– In a bowl, mix flour, salt, and oil. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for at least 20-30 minutes. Resting helps the dough become pliable and easy to roll.
– In a separate bowl, crack the eggs and whisk well. Add chopped onions, green chilies, coriander leaves, turmeric, red chili powder, garam masala, and salt. Mix thoroughly. The filling should be well-seasoned but not too watery.
– Divide the dough into equal balls. Roll each ball into a thin square or round sheet (slightly larger than a regular roti). The thinner the sheet, the crispier the paratha. Heat a flat tawa on medium flame.
– Place the rolled dough onto the hot tawa and cook lightly for 10-15 seconds on one side. Flip it. Now pour a ladleful of the egg mixture in the center and gently spread it, leaving space around the edges. Quickly fold the four sides inward to form a square parcel, sealing the egg inside.
– Drizzle oil or ghee around the edges. Cook on medium-low flame, flipping carefully until both sides turn golden brown and crispy. Press gently with a spatula to ensure the egg inside cooks evenly. Cook until the outer layer is crisp and the inside is fully set.