• 2 cup Wheat Flour
• 1/4 cup Maida
• 2 tbsp Milk
• 2 Eggs (beaten)
• 1 tbsp Water
• 2 tbsp Ghee
• Salt to taste
• 1 pinch Red Chilly Powder
How to make
Mix flour, all purpose flour and salt together in a bowl. To form soft 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.
Serve the Tandoori Egg Parantha hot.
Pic Courtesy: showmethecurry.com