Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baida paratha   Yield: 6 Parantha   2 c Flour whole wheat      2 ts -Salt 4 Eggs; boiled and mashed      2 tb Ghee 1/2 ts Pepper      1 ts Coriander leaves; chopped  -cilantro -Water to knead Ghee; for shallow frying Sift whole wheat flour in bowl with 1 tsp salt. Gradually add water make a stiff flour. Cover with a damp cloth. Keep aside for 20 minutes. Boil eggs and mash well. Add 1 tsp salt pepper coriander and 1 tsp ghee or oil. Mix thoroughly. Knead the dough until smooth. Divide into 8 equal parts and roll out each 4" diameter circle. Place 1 tbsp egg filling in the centre of each circle. Shape them into round balls again. Now roll out each ball on a floured board to a circle of 5" (13 cm) diameter. Rub a little ghee or oil on one side. Heat a griddle shallow fry each paratha with a little ghee or oil (flip and smear a little ghee on the other side with the back of a spoon). Cook until both sides turn golden brown turning once or twice.