Egg Paratha

For the Paratha:

• 2 cups Aazol’s Low Gluten Khapli Atta
• ½ teaspoon salt
• ¾ cup water (adjust as needed)

For the Egg Mixture:

• 2 eggs
• 1 small onion, finely chopped
• 1 green chilli, finely chopped
• ½ teaspoon red chilli powder
• ½ teaspoon salt (adjust to taste)

For Assembling:

• 1 small onion, sliced
• ½ teaspoon chaat masala
• 1 teaspoon tomato sauce
• ½ teaspoon lemon juice

Method:

1. Prepare the Dough:

In a mixing bowl, combine Aazol’s Low Gluten Khapli Atta and salt.

Gradually add water and knead into a soft dough.

Cover and let the dough rest for 20 minutes.

2. Roll and Cook the Paratha:

Divide the dough into small portions.

Roll out one portion into a thin circle.

Fold it in half, then fold again to form a triangle.

Roll out again into a thin paratha.

Cook the paratha on a hot tawa until golden brown spots appear.

Flip and cook the other side.

3. Prepare the Egg Mixture:

In a bowl, beat the eggs with chopped onions, green chillies, red chilli powder, and salt.

4. Cook the Egg Paratha:

Pour the egg mixture onto the partially cooked paratha.

Flip carefully and cook until the egg is set.

5. Assemble the Wrap:

In a bowl, mix sliced onions with chaat masala, tomato sauce, and lemon juice.

Place the prepared egg paratha on a plate.

Top with the seasoned onions.

Roll it up tightly.

6. Serve Hot:

Enjoy your Egg Paratha wrap with chutney or yoghurt.

A wholesome, protein-rich meal with the goodness of Aazol’s Low Gluten Khapli Atta!