1. 6 Egg Whites in individuals bowls
2. 1 small onion chopped very finely
3. 1 tbsp of green chilies
4. Salt to taste
5. ½ tsp of red chili powder
6. 1 tbsp of chopped dhaniya / cilantro
7. Wheat dough for 6 parnathas
8. Some dry wheat flour (1 cup)
1. Make a small ball of each parantha and make it as a triangle. To make the triangle first flatten the balls then brush oil on it. Fold it lengthwise and then brush oil on the surface again. Sprinkle very light flour with fingers and then again fold it diagonally. It will shape in triangle. Keep on making that triangle bigger. Use dry flour so that it does not stick with the surface. Oiling the parantha before while making a triangle helped us to slide the butter knife in it.
2. Before putting on non stick tava or flat pan lightly oil the pan. Heat the non stick tava on medium heat before putting the parantha. Use a non stick pan for this otherwise egg mixture will fall off easily.
3. While it is half cooked both sides. Mix one egg white with some onions, green chilies, dhaniya, salt and red chili powder.
4. When the parntaha is half cooked with light brown spots take it out from the pan and keep it on tray. Make all the 6 parantha’s like that.
5. Now comes the creative part. Slide down the butter knife inside the parantha so that egg mixture can be filled inside the parntha and let it cool for two minutes. Do it very carefully parantha does not break up. Fill the mixture on one parantha with the help of spoon and cook it one side till it cooks fully. Now cook on other side and turn it carefully so that egg mixture does not fall out. Egg will be fully cooked in some time and now remove it from heat. Do this with every parantha.
6. Serve hot to your family, they will forget market hawkers stuff and will be fan of your cooking.
7. It looks complicated but it is very easy when you get it right. You will get use to it in no time.-Chitra