Sift wheat, flour and salt.

Rub oil into flour with your fingers.

Gradually add water and make stiff dough.

Cover with a damp cloth and set aside for 30 minutes.

Divide dough and stuffing into 4 equal parts. Make balls and roll into chappattis

Place a portion of the filling in the centre.

Gather the edges of the chappattis from all sides so as to cover the egg mixture.

Press to seal.

On a floured board roll out each ball into a slightly thick paratha.

Shallow fry with oil until light brown.