Flaky Egg Paratha

Make the Dough

1. Combine the plain flour, whole wheat flour, salt, sugar and baking soda in a large mixing bowl. Add the ghee and rub it into the flour until evenly distributed.
2. Gradually add the lukewarm water, mixing with a wooden spoon as you go. Begin with about 1 cup of water and add more a little at a time, only as needed, until the flour comes together into a soft, workable dough.
3. Transfer to a lightly floured work surface and knead for 5–8 minutes, until smooth, soft and elastic. The dough should be pliable without being sticky. Avoid adding too much water at once, as an overly wet dough will require additional flour and may affect the flaky layers.
4. Rub the tablespoon of oil over the dough, cover with a damp cloth and leave to rest for 30–45 minutes.

Shape the Layered Paratha Parcels

1. After resting, knead the dough briefly. Pinch off a small portion of dough at a time. Roll each portion into a smooth ball.
2. Working with one ball at a time, lightly dust with flour and roll into a small circle approximately 6–7 inches (15–18 cm) in diameter. A small Tortilla size.
3. Brush the surface generously but evenly with ghee, then sprinkle a light dusting of flour over it. This flour helps keep the layers separate during cooking.
4. Fold the circle in inwards from both sides lengthwise. Then bring the ends inward to form a compact square parcel. Do not press the dough.
5. Repeat with the remaining dough portions. Keep the parcels covered with a damp cloth and rest for another 20–30 minutes. This makes them easier to roll out without springing back.

Prepare the Egg Filling

1. Crack the eggs into a bowl. Add the finely chopped onion, sliced green chillies, torn curry leaves and salt.
2. Beat thoroughly until the mixture is evenly combined. Set aside while you roll out the parathas.

Roll Out the Parathas

1. Lightly dust the work surface with flour. Place one rested square parcel on the surface and gently roll it into a square or rounded square, approximately 7–8 inches (18–20 cm) across.
2. Use a light touch, particularly around the edges. Avoid pressing too firmly, as this can seal the folded layers together and prevent the paratha from opening into a pocket during cooking.
3. Once you have rolled out a couple of parathas, you start to simultaneously cook the parathas as you roll out the remaining parcels, so that they don't dry out.

Cook and Fill the Parathas

1. Heat a tava or flat frying pan over medium heat. Lightly grease the surface with ghee or oil.
2. Place one rolled paratha on the hot (lightly greased)tava. Cook for approximately 30–60 seconds, until the bread begins to puff up.
3. Brush the exposed surface with a little ghee, flip the paratha and cook the second side briefly. Wait again for a slight puff.
4. Using two spatulas, gently separate the upper layers along an edge to create a pocket. Work carefully to avoid tearing the underside. If the layers have already opened naturally, simply widen the opening enough to accommodate the filling.
5. Spoon approximately 3 spoons of the egg mixture into the pocket, spreading it gently so that it reaches across the interior. Tilt the paratha slightly if necessary to distribute the mixture.
6. Brush the outside with a little more ghee. Continue cooking over medium to medium-low heat, turning as needed, until both sides are crisp and golden and the egg filling is completely cooked through. Time varies, depending on the thickness of the paratha and the heat of the pan.
7. If a little egg escapes from the pocket, allow it to set on the tava and tuck it back under the paratha with a spatula.
8. Repeat with the remaining parathas, adjusting the heat as necessary to ensure the pastry becomes crisp without burning before the egg is cooked.Serve
9. Serve immediately while the parathas are hot, crisp and flaky, with the soft egg filling inside. Enjoy them on their own, with a simple salad, or alongside a curry of your choice.