All purpose flour / maida – 2 cups
Sugar – 1 tspn
Baking soda – ¼ tspn
Eggs – 3 nos
Pepper powder – 1½ tbspn
Onions (finely chopped) - 2
Oil as required
Salt to taste
Water as needed
♥ Take maida in a large bowl.
♥ Add in sugar, salt, baking soda to it and mix well.
♥ Now add little water and knead it into smooth dough.
♥ Divide the dough into equal sized balls.
Then pour oil over the balls until all the balls in the bowl soak in well.
♥ Cover it and keep it aside to rest for 3 to 4 hrs.
♥ Now take another bowl and crack in eggs.
♥ Add in pepper powder, salt, and chopped onions and beat them well for 2 mins.
♥ After 4hrs, spread a dough ball and roll into very thin transparent sheet like texture using a rolling pin. Be careful not to tear it.
♥ Now fold the rolled sheet into two and cut the edges of the sheet.
♥ Make a square pocket shapes sheet with one side open.
♥ Heat the pan and spray little oil and place the sheet in hot pan and fill the packet with egg mixture through the open carefully. Don’t pour more egg inside the pocket as they spill out easily.
♥ Now close it with maida glue (mixture of maida and little water).
♥ Cook both sides well until brown shades appear on either sides of parota.
♥ Now egg parota is ready. Serve with chicken gravy or mutton / lamb gravy.