Knead a tight dough with flour, salt, oil and required quantity of water. Keep aside for 15 minutes. Mix the mashed egg with salt and pepper and keep aside.
Divide the dough into six portions and the stuffing into three portions. Roll out each portion into a small poori by dusting some flour and keep them aside.
Take one poori. Spread a portion of the egg mix evenly and cover with another poori. Dust some more flour and roll out into a bigger circle. Make similar stuffed parathas with the remaining dough and egg stuffing.
Heat a tawa and shallow fry the parathas, one at a time, on both sides by drizzling some oil over and around the edges. Fry till light brown in colour. Transfer to a serving plate and enjoy with pickle, chutney, butter or yoghurt.
