In a bowl, add flour, salt, and oil and crumble it properly.

Slowly add water and make a soft dough.

Cover it and keep it in a warm place for about 20 to 45 mins.

In a bowl, add eggs, red chili powder, black pepper powder, salt, chopped onion, chopped tomato and fresh coriander.

Beat the eggs properly.

In a frying pan, add 3 teaspoon of oil/ghee/butter and heat it up.

Add beaten eggs to the hot pan.

As the one side of omelet is done, flip it up and brown the other side.

Now take it out in a platter by placing kitchen pepper so it can absorb excess oil and keep it on a side to use in next step.

Take a small portion of dough and roll it on your hand by making a small ball. Flat it through hands and roll it on rolling board (chakla) through rolling pin (belan).

As you make a big roti now place a butter/ghee on the surface and roll it through hands and make a spiral. For quick understanding, it’s better to watch the video to look at this step.

Now again make a big roti of spiral.

By repeating the same step, make another paratha.

Now keep the first paratha on rolling board and place an omelet over it.

Now place another paratha over the omelet and bind the edges properly. You can use water to bind the paratha edges.

Now gently place the paratha on pre-heated tawa.

As the one side is done, flip it over.

Now place the oil/butter/ghee on the upper surface of paratha using brush or spoon.

In the same way, flip the paratha again and similarly pour oil on another side.

Again flip, until the nice golden color appears on both sides.

Now ‘egg paratha’ is absolutely ready to serve.

You can simply cut into pieces to make it easy to eat or roll it to make paratha roll.