| • | Mix flour, all purpose flour and salt together in a bowl. To form medium firm dough, add hot water slowly and knead it.
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| • | Cover the dough with a muslin cloth and leave for 15 minutes.
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| • | In the meanwhile, mix the beaten eggs, milk, salt and chili powder thoroughly. Keep it aside.
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| • | After the due time, divide the dough into equal golf ball size balls.
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| • | Dip the dough ball into dry flour and roll it out into an oval shape (approx 5 inches).
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| • | Place a heavy circular griddle over medium flame and when it becomes sufficiently hot, smear it with a tsp of cooking oil.
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| • | Place the rolled roti on a griddle; smear it with a spoon of egg-salt-chilli powder mixture.
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| • | When cooked on one side, flip it over using tongs to cook it until light golden brown spots appear.
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| • | Remove the roti from the tava. Keep it in a covered (preferably insulated) container.
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| • | Tandoori Egg Parantha is ready to eat. Serve hot. |
