Egg paratha or Anda paratha

Whisk the eggs. Add the remaining omelette ingredients, whisk and set aside.

Mix 1/2 cup water, 1 cup flour, 1/4 teaspoons salt. Add 1/2 teaspoon oil and knead about 5 minutes into a smooth dough. Divide the dough into four portions and shape them into round balls.

Roll a dough ball into a 4 to 5 inch round or square disc. Apply 1/3 teaspoon oil. Sprinkle some flour.

From one side fold one third of the disc.Then from the other side fold over the previously folded layer.
Fold one third of this rectangular layered dough from one side.
Next, fold over from the other side to make a square shaped layered dough portion.
Roll it out into a 6 inch square layered bread, using a little flour for dusting as needed.

Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.

Place the layered flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.

Take a tawa and put the omlette mixture on it.Once one side is cooked then put the paratha on the uncooked side and press it.

Now fry both the sides.

Serve with Chana Dal or any sauce.