Egg & Spring Onion Paratha With Chili Garlic Chutney

PREPARATION

1. In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 200 milliliters water and knead it into a smooth soft dough.
2. Rest for 15 minutes.
3. In a another mixing bowl, add 4 boiled grated eggs, 55 grams spring onions, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon chaat masala, 2 teaspoons green chili and mix it well. Keep aside.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Add the prepared mixture in it.
6. Seal it properly and make a ball of it.
7. Flatten it with the help of a rolling pin.
8. Place it on a hot tawa and cook on moderate for 2 - 3 minutes.
9. Flip it gently.
10. Brush it with oil.
11. Flip it again.
12. Brush the other side too.
13. Cook until it turns golden brown in color from both sides.
14. Remove it from heat.

(For Chili Garlic Chutney)

1. In a mixing bowl, add 8 dry red chili, 150 milliliters hot water and soak for 1 hour.
2. Now, transfer it to a blender, add 1/2 teaspoon coriander powder, 1/2 teaspoon sugar, 2 tablespoon lemon juice, 1/2 teaspoon salt, 2 tablespoons garlic cloves and blend it to a smooth paste.
3. Serve with paratha.