Prepare eggs. Chop veggies finely. Break egg to a bowl, add veggies, salt, pepper powder and turmeric. Beat everything well until frothy. Set this aside.

Knead wheat flour with just enough warm water. Add few drops of oil and knead again to make soft pliable dough. Cover and set aside for at least 20 minutes.

Sprinkle flour on the rolling area and roll the paratha as shown in the pictures below.

Heat a tawa or griddle until hot enough.

Place the paratha and cook until it is slightly firm on one side., Flip and cook on the other side as well until slightly firm and the layers get puffed & separated. Paratha has to be half cooked at this stage and not completely done.

Quickly remove the paratha to a plate. Gently open the top layer on one side keeping the other sides intact. Pour half of the egg mixture and gently spread. Cover back the layer.

Gently transfer the paratha to the tawa. Drizzle some ghee or oil. Allow to cook on a medium flame.

When the egg is almost cooked flip the paratha and press it gently.

Cook on the other side as well until the egg is done completely and the paratha has golden spots.

Serve egg paratha with chutney or vegetable salad.