Tandoori Egg Parantha

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Tandoori Egg Parantha is a very popular recipe. Learn How To Make Tandoori Egg Parantha by following this comfortable recipe.
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• 2 cup Wheat Flour
• 1/4 cup All Purpose Flour
• 2 tbsp Milk
• 2 Eggs (beaten)
• 1 tbsp Water
• 2 tbsp Ghee
• Salt to taste
• 1 pinch Red Chilly Powder
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.
Cover the dough with a muslin cloth and leave only for 15 minutes.
In the meanwhile, mix the beaten eggs, milk, table salt and chilli powder thoroughly. Keep it aside.
After the due time, split the dough into equivalent golf ball size balls.
Dip the dough ball into dry aside flour and roll it aside into an oval shape (approx 5 inches).
Place a heavy round griddle all over normal burn and when it turns sufficiently hot, smear it with a tablespoon of cooking oil.
Place the rolled up roti on a griddle; smear it with a tablespoon of egg-salt-chilli powder mixture.
When cooked on one side, flip it all over utilising tongs to cook it until light golden brownish spots appear.
Remove the roti from the tava. Keep it in a covered up (preferably insulated) container.
Tandoori Egg Parantha is ready to eat. Serve hot.
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