Beat eggs in a bowl and add chopped onion, tomato, green chilli and coriander leaves.
Season with salt and red chilli powder and mix well. Keep aside.
Now roll out a chapati.
Heat the griddle and roast one side of the chapatti lightly, before flipping it over.
Pour 3 tsp of the egg mixture on half the chapatti and roll the other half over.
Fry with a little oil.
Serve egg parathas with tomato ketchup.
4.0 stars based on
Prep time: Minutes
Cook time: Minutes
Total time: 1 hour 30 min
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
6 cupsWhite sugar: