Take the wheat flour in a mixing bowl and knead the dough. The dough for parathas should be kneaded a little harder than the dough for normal chapathis. Keep aside for 30 min.
Take a mixing bowl.
Add finely chopped onion, capsicum, coriander. Mix well.
To this, add salt, turmeric, red chilli powder, coriander powder, cumin powder and mix well.
Keep aside for 10 min.
The salt added will ooze some water out of the veggies. Now add eggs and mix thoroughly.
Roll a roti neither too thick nor too thin.
Heat a griddle. Coat with oil.
Turn the flame to low and place a roti on the griddle.
Now, slowly pour the mixture of egg on to the middle of the roti.
Lift one side of the roti and fold the roti into half and then press the edges gently with fingers.
Be careful as the griddle is hot.
Even if you don’t press the parantha won’t get separated as we added which acts as a binding.
Cook on both sides till crisp with sufficient oil.
Cut the parantha horizontally and cook by holding the parantha with open edges facing the flame.
Transfer on to a serving plate.