- Takewheat flour in a bowl, add salt, knead to a soft dough by adding milk and let it rest for about 15 minutes.
- Dry roast peppercorns, cumin seeds, mace, cloves, cardamom, cinnamon stick, salt for about 2 to 3 minutes, transfer to a blender, grind to a coarse powder by adding black salt.
- Take a bowl, add boiled and grated potatoes, chopped boiled egg, prepared masala powder, lemon juice, mix well and keep aside.
- Take required portions of the dough, stuff with the prepared mixture, roll them to parathas, fry on both sides, spread butter on top and transfer to serving plate.
Hot and delicious Egg & Potato Parathas are now ready to serve with raitha or pickle of your choice.