Paratha Dough

• 1/4 cup (60 ml) room temperature milk
• 1 tbsp (15 ml) oil
• Salt to taste
• 1 tsp (4 g) sugar
• 1/4 tsp (1 g) baking soda
• 2 cups (250 g) all-purpose flour (maida), sifted
• 1 large boiled potato, cooled and finely grated
• Water as needed for kneading
• Oil for coating dough

Egg Mixture

• 3 eggs
• Salt to taste
• 1/2 tsp (1 g) black pepper powder
• 1/2 tsp (1 g) crushed red chili or chili flakes
• 3 green chilies, finely crushed without water
• 1 small onion, finely chopped
• 1 tbsp (4 g) finely chopped fresh coriander leaves

Oil Mixture (for brushing before folding)

• 3 tbsp (45 ml) oil
• 3 tbsp (23 g) all-purpose flour (maida)

For Cooking

• Oil as needed for frying parathas

1. In a deep bowl, mix the milk, oil, salt, sugar, and baking soda until the sugar dissolves fully.
2. Gradually add the sifted flour and stir using a spoon until a crumbly dough forms.
3. Add the finely grated boiled potato and mash into the dough thoroughly to remove lumps.
4. Slowly add water little by little and knead until you get a soft, smooth, and pliable dough.
5. Coat the dough surface with oil, cover, and let it rest for 15-20 minutes.
6. Prepare the egg mixture: Crack eggs into a bowl (checking each for freshness). Add salt, black pepper, red chili flakes, green chilies, onion, and coriander. Beat well till uniform and smooth.
7. Mix the oil and flour for the oil-flour paste until smooth. Keep ready.
8. After resting, knead the dough again briefly. Divide into equal-sized balls.
9. Take one ball, dust with dry flour, and roll it out into a thin circle about 6-7 inches (15-18 cm) diameter. The thinner, the better for layering.
10. Lightly brush the rolled dough with the oil-flour paste evenly, avoiding thick application.
11. Fold one side over, then fold the other side to form a rectangle or square. Brush a little oil on top.
12. Repeat folding two more times for multiple layers. Seal the edges by pressing firmly to prevent any leakage during cooking.
13. Optional: After rolling, make two opposite cuts, fold accordion-style, and seal edges tightly for a layered effect.
14. Let folded parathas rest for 5 minutes to reduce shrinkage during rolling.
15. Gently press the folded paratha and roll it again carefully into a thin circle, using dry flour. Avoid pressing too hard to keep layers intact.
16. Dip the rolled paratha into the beaten egg mixture ensuring full coating. Lift and let excess drip off—do not place immediately on griddle to avoid dripping.
17. Heat pan or tawa well, add some oil, and place the egg-coated paratha carefully. Cook on medium heat till the bottom side turns golden.
18. Flip and cook the other side similarly, pressing lightly for even cooking. Add extra beaten egg if egg layer seems thin.
19. Cook each side until golden, crisp outside with soft fluffy layers inside. Remove and keep warm.
20. Repeat with remaining dough balls.