Simply delicious! Inspired by the culinary genius of the Nizami chefs of Golconda and Bijapur, a few hours drive from the Konkan coast near Karnataka, this is a fabulous egg roll. Good for breakfast, lunch and dinner. If making dough is too time consuming you can substitute with partially cooked frozen Parathas- the Malaysian Parathas and Rotis in frozen sections are also a good option. 

Ingredients for 7-8 parathas about 5 inch triangles

• Paratha dough 
• 2 cups atta
• 2 tbsp maida
• 3 tbsp melted ghee
• 1 tbsp milk plain
• 1/2 tsp salt
• Room temp Water as required
• For the egg filling
• 5 large eggs, separated
• 2 Indian green chillies finely chopped
• 2 tablespoons finely chopped cilantro or coriander leaves
• ghee for frying
• For kachumber
• 1 cup very finely chopped red or red or white onion soaked in 2 tablespoons white vinegar

Method:

1. Stir vinegar into onions and set aside.
2. Combine ingredients for dough and knead into a shiny and smooth dough. Cover with a damp cloth and rest in a cool place 30 minutes. Then divide into equal size balls of 3 inches.
3. Dust a clean, flat surface lightly with whole wheat flour and roll each ball into a round Paratha about 3-4 inches wide. Rub surface with a little ghee and fold it in half and then again in half. Then roll again into a 3inch round paratha and repeat the process. Let the triangles rest covered with damp cloth for 15 minutes.
4. Whisk egg whites to soft peaks. Gently blend in whisked yolks, green chillies, onions and coriander leaves in a bowl. Add the salt just before you use the omelette mixture. Reserve.
5. Heat a flat, cast iron griddle or non stick pan or tawa on a low flame. If you are confident heat two griddles side by side. 
6. Roll out your resting paratha triangle into a 5-6 inch side triangular paratha.
7. Place one Paratha on the warm but not hot surface and cook both sides slowly, pressing down on the bread gently with a flat spatula to ensure even and slow cooking. Don’t blister the bread. Its important the dough cooks inside before it cooks outside.
8. Add salt to the omelette mixture and whisk well.
9. When both sides of the paratha are lightly cooked but not brown and a little puffy, slit open the pocket filled with air and spoon in 4 tbsp or more egg mixture very slowly, spreading as evenly as possible inside the flap.  Then close the flap. Let it cook slowly till egg firms up a little. Cover briefly with a lid to speed up the cooking. Do not steam the paratha too much or it will turn soggy.
10. Flip paratha over and cook. If egg spills out thats normal.
11. Spread a teaspoon of ghee over the Paratha and flip. Raise heat to high flame and cook 30 seconds until golden.
12. Spread a little ghee on the side facing upwards, flip and cook again until golden and flaky.
13. Slide or lift Paratha off the griddle on paper towels. Let cool 2 minutes. Spread a teaspoon of vinegared onions over the egg and gently roll the Paratha up.
14. Slice in half and serve warm. Repeat with remaining parathas.