| • | Mix flour, all aim flour and table salt together in a bowl. To form normal securely dough, add red-hot water slowly and knead it.
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| • | Cover the dough with a muslin cloth and leave only for 15 minutes.
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| • | In the meanwhile, mix the beaten eggs, milk, table salt and chilli powder thoroughly. Keep it aside.
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| • | After the due time, split the dough into equivalent golf ball size balls.
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| • | Dip the dough ball into dry aside flour and roll it aside into an oval shape (approx 5 inches).
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| • | Place a heavy round griddle all over normal burn and when it turns sufficiently hot, smear it with a tablespoon of cooking oil.
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| • | Place the rolled up roti on a griddle; smear it with a tablespoon of egg-salt-chilli powder mixture.
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| • | When cooked on one side, flip it all over utilising tongs to cook it until light golden brownish spots appear.
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| • | Remove the roti from the tava. Keep it in a covered up (preferably insulated) container.
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| • | Tandoori Egg Parantha is ready to eat. Serve hot.
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