Ingredients:-

• 1/4 cup All Purpose Flour
• 2 cup Wheat Flour
• 2 Eggs (beaten)
• 2 tbsp Milk
• 2 tbsp Ghee
• 1 tbsp Water
• Salt to taste
• 1 pinch Red Chilly Powder

How to make Tandoori Egg Parantha:
• Mix flour, all purpose flour and salt together in a bowl. To form medium firm dough, add hot water slowly and knead it.
• Cover the dough with a muslin cloth and leave for 15 minutes.
• In the meanwhile, mix the beaten eggs, milk, salt and chili powder thoroughly. Keep it aside.
• After the due time, divide the dough into equal golf ball size balls.
• Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).
• Place a heavy circular griddle over medium flame and when it becomes sufficiently hot, smear it with a tsp of cooking oil.
• Place the rolled roti on a griddle; smear it with a spoon of egg-salt-chilli powder mixture.
• When cooked on one side, flip it over using tongs to cook it until light golden brown spots appear.
• Remove the roti from the tava. Keep it in a covered (preferably insulated) container.
• Tandoori Egg Parantha is ready to eat. Serve hot.

Frankie Egg

Ingredients

CHAPPATI INGREDIENTS

1/2 Kg. maida (flour)

1 Tbl. sp. melted ghee

1/4 Tsp. salt

Oil for frying

FILLING INGREDIENTS

3/4 Kg. mutton (or potatoes)

1 Pod garlic and salt

1 Tbl. sp. oil

6 Eggs

1/2 Cup vinegar

1 Lime

1 Chopped onion

Green chillies (according to taste)

DRY MASALA INGREDIENTS

1 Tbl. sp. amchur

1 Tsp. chilli powder

1/4 Tsp. garam masala

1/2 Tsp. cumin powder

1 Tsp. corriander powder

Salt to taste

How to make Frankie
Mix flour with ghee and salt and make a pliable dough with water and set aside for half an hour.
Divide the dough into 12 balls and roll each ball into a big chappati of 1/8″ thickness.
Deep fry each chappati without browning.
Make these chappaties before you want to serve them.
Wash and remove bones from the mutton and cut into 1″ pieces.
Apply garlic, salt and keep aside.
Heat ghee and put mutton pieces in it and let it cook until mutton is dry and tender.
Add little dry masala and fry for sometime.
Mutton can be pressure cooked also.
TO SERVE Break the eggs and beat them adding little salt.
Heat the tawa and grease it.
Put the chappati over it.
Put 1 tbl.sp.of the beaten egg over the chappati and spread it.
Turn the chappati.
When egg sets remove from heat.
In the centre of this chappati on the egg side put a little of the mutton mixture, chillies in vinegar chopped onion, dry masala and roll the chappati.
NOTE : For vegetarian frankies use boiled and cut potatoes, instead of mutton.Scrambled eggs and mushrooms can be alternate fillings for vegetarians.