• 250 gms – Wholewheat flour
• 4 – eggs, beaten
• 2 tsp – Ajwain (carum seeds)
• 1 tsp – Red Chilli powder (optional)
• Salt to taste
• Oil for smearing and shallow frying
• Whole Wheat flour for sprinkling


  1. Knead flour, with some water to form a pliable dough. Keep for 30 mins.
  2. Divide into 4 equal sized balls.
  3. Roll out the balls into 6 inch diameter discs.
  4. Smear oil on the surface and sprinkle some flour, ajwain, salt and red chilli powder on it.
  5. Fold to form a semicircle.
  6. Smear a little oil and sprinkle flour once again. Fold to form a triangle. Cook on both sides till brown specks start appearing on the parathas.
  7. With a knife, gently lift up one flap and pour in 1/3rd of the beaten egg.
  8. Flip over and cook on low heat. Put 1/3rd egg each into the other 2 folds.
  9. Apply 1 tsp of oil on both sides and cook till light brown and crisp.