Ingredients

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250 gms Whole Wheat Flour( Atta)
150 gms boiled Potatoes
1tsp Pomegranate seeds (Anardana) grinded into powder
1tsp Green Chilies (finely Chopped)
Salt and Red chili powder as per taste
Butter / Oil for frying

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Method :

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* Make dough out of whole-wheat flour (atta) as you would do for any paratha/roti 15 minute before and cover it with wet muslin cloth and keep aside.
* Peel and grate boiled potatoes (cool potatoes before using).
* Mix grated potatoes, pomegranate seeds powder, chopped green chilies, salt and chili powder. Make small balls of the mixture.
* Make a ball of dough slightly thicker than chapati and roll it a little.
* Place Potato mixture on it and again make it into a ball. Seal the edges completely so that the stuffing does not come out.
* Flatten these balls and roll like any other paratha. Pre-heat the griddle (tawa).
* Turn egg parata and spread little oil or butter and shallow fry over low heat.
* Turn it again and spread butter/oil on the other side.
* Cook both sides till golden brown.
* Serve egg paratha with chutney, curd or any vegetable.