Moghlai porotha (Burdwan style)

I remember cherishing my mamabari (Mom's parents place) stay in Burdwan (West Bengal) & the best part about spending vacation in Mamabari was eateries like egg roll, chowmein, chaat but my favourite was always Moghlai Porotha which almost every evening my Mama used to get from the famous roadside hawker, BASU.... 

How i have been missing it for last few years, being unable to go to my mamabari.
So here, presenting to you. burdwan style Moghlai porotha.......



Preparation time: 45 mins

Ingredients:
1.5 cups all purpose flour/maida
eggs: 2
Chopped onions: 1 medium sized (finely chopped)
chopped green chillies: 2
chopped coriander leaves: 2 tbsp
sunflower oil: 250 ml
Pepper powder: 1 tbsp
Salt to taste

Method:

1. Take flour in a bowl, add salt & 3 tbsp sunflower oil & mix well. Now knead the dough by adding little water at a time. It should be a medium soft dough. Cover & keep it aside for 30 mins.
2. Now take a small bowl, n beat one egg. Add salt, pepper, chopped onions, chillies & coriander leaves & beat them well.
3. Now, take a big ball from the dough (approximately 1/2 the dough) and roll it with the roll pin on ur kitchen desk into a big rectangular shaped roti. After rolling, try stretching with hands, avoid tearing it, & thus make it as long as you can.
4. Now in the centre, add the beaten egg mix carefully & slightly spread it in the centre along with a spoon.
5. Now, the most important part is folding the parotha carefully ensuring the egg is trapped within. The fold has to be in rectangular shape only. You have to fold the edges carefully from all 4 sides. This will be clear with the image posted below.
6. Now take a frying pan, add around 5 tbsp oil. Put it in medium flame & let the oil get hot.
7. Once its hot, carefully drop the paratha without spilling the egg out.
8. fry this for almost 5-6 mins over medium flame. Then carefully turn the porotha, keeping a spatula on the top ensuring the egg doesnt come out & fry the other side too.
9. Fry it well by pressing from the top, ensuring both sides are properly friedn.
10. Then remove it from the pan & serve it with salad, spicy alu sabji & ketchup/kasundi.