After the paratha has been prepared, an egg is cracked on a pan and while the egg is still uncooked, the paratha is added.
They are saffron covered parathas made from a dough of flour mixed with milk and ghee and baked in iron tandoors.
The paratha is typically dough that is kneaded into a rope, then coiled into a round patty.
As it was very difficult to make rotis or parathas to cater to the need of thousands of army jawans, biryani was invented.
They are commonly served alone or as accompaniment to a variety of dishes including roti, dosa, or paratha.
Like the paratha, it is rolled into rough squares or circles and then briefly fried in a pan.
However, parathas are now a common breakfast element across the country.
It is commonly served with breads like paratha, roti, and naan.
