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Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks


2 cups of Wheat Flour
4 Eggs
2 medium Onions (chopped)
1 Capsicum (Bell Pepper) (chopped)
1 Tomato (chopped)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
Salt (to taste)
2 tbsp. Cooking Oil
Clarified Butter (Ghee) or Butter (for preparing dough and frying parathas)


* Heat oil in a frying pan until hot.
* Add in the chopped onions and saute onions on medium heat until golden brown.
* When onions turn golden brown and translucent, add in the tomato and capsicum and saute for a few minutes. Add salt, red chilli powder, and eggs;
* Mix well.
* Saute well until eggs are well done.
* Add the coriander/cilantro leaves; mix, take off heat and set aside.
* Prepare the wheat dough by adding water to it.
* Knead well into a soft dough. Add 2 tbsp. clarified butter or butter to the dough and knead some more.
* Make small balls out of the complete dough. Roll each ball into a round roti.
* Lay out one roti, cover it with the egg mixture and cover it with another roti. (so basically stuff egg mixture in between two rotis.)
* Roll it a little and fry both sides well in clarified butter or butter.

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