Slice the onions lengthwise very thinly. Add chilly powder salt and vinegar. Mix this with your hands gently crushing the onions. Let this sit for 15 minutes before draining off an excess liquid. Mix in the coriander leaves.
It is one egg for one paratha. So break open one egg at a time into the bowl. Add salt and pepper as need and beat the egg well.
Pour this egg mixture into a warm tawa keeping the flame on medium low.
Place a parotta on top of this. Give it a minute to cook before flipping it over to the other side. The egg may slightly spill over the perimeter of the parotta but that is fine.
Transfer this to a plate. Spread a tablespoon of sauce on the parotta. Place the onions along the length on one side. Roll this into a cylindrical shape and cover using aluminium foil or butter paper.
Repeat this with all the parathas. It is good to eat as is or using a mint dip to go along. Ideal evening snack to beat the hunger pangs.
By Ria Samuel