Ingredients for 5 servings

½ cup finely chopped onions
1 tsp salt yogurt - to knead the dough
2 cups maida (refined flour)
2 tsp lemon juice
4 eggs-slightly beaten
Dry flour to help rolling
Ghee for frying the paranthas
Green chillies to taste, chopped
Green chutney
Paneer tikkas for filling (You can also saute paneer cubes with some spices for filling)
Salt to taste

Directions

Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

Cover and keep aside for 2-3 hours.

Mix the onions, green chillies, salt and lemon juice and keep aside.

Place a tawa over the burner, and heat it over high heat.

While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

Keeping the heat high, place the dough round over the tawa.

When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

When brown on the underside, flip over for just a few seconds.

Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.