First, in a mixing bowl, take 2 cups of refined wheat flour (maida), 1 tsp of salt, 2 tbsp of milk powder, 1 cup of milk (125 ml, warm), and 1 tbsp of ghee (clarified butter). Mix them nicely first and then add 125 ml of water to it gradually and make a soft dough. Grease a little bit of ghee on the top, cover the bowl and keep it aside for about 10 minutes to set properly. (Pro tip: You can use multi-purpose flour or mixed flour in place of maida).

Now, in a separate bowl crack 5 pieces of eggs. Add 1 tsp of chili flakes and ½ tsp of salt to it. Beat the eggs nicely to make a mixture and keep it aside. (Pro tip: The number of eggs should be as many as the number of parathas you want to make).

Now, heat 2 tbsp of cooking oil in a frying pan. When the oil is hot, put 4 cloves of garlic (finely chopped) and sauté them for about 15 seconds on a medium flame. When it starts changing color, add 1 tbsp ginger (finely chopped) and sauté them as well for about 15 seconds more.

Then, add 2 pieces of green chilies and 1 piece of medium-sized onion, both finely chopped, to it and sauté them for about a minute on a high flame until the onions caramelize or turn slightly pink in color.

At this stage, add ½ cup of capsicum (finely chopped) and ½ cup of tomato (without seeds, finely chopped) to it and fry for half a minute more on a medium flame.

Now, add salt to taste, ½ tsp of jeera (roasted, crushed), ¼ tsp of black pepper powder, and 1 tsp of Maggi Magic Masala Powder. Mix them all nicely.

When the ingredients are cooked nicely, make a space in the middle, put 1 tbsp of cooking oil and pour the egg mixture in it along with 1 tbsp of coriander leaves (finely chopped).

Mix and cook nicely on a high flame. Stir it with the spatula continuously to make it like egg scramble. Switch off the gas stove and let it cool down.

In the meantime, make 5 balls of the dough as shown in the image. Take one, roll it and put cheese, egg mixture, and cheese (in that order) on it as shown in the image below. Seal the sides as shown and make all the Pedas to make the parathas and keep them on a plate.

Roll them carefully and gently now to shape the parathas. Put them on a preheated frying pan. When one side is cooked slightly, flip it and put some cooking oil on it and flip again.

Flip and press a couple of times to cook the paratha nicely from both sides. Remove it on a wooden board or tray, cut it in four pieces. Your tasty and healthy homemade egg cheese paratha is nicely cooked inside out.

Transfer it to a plate in pieces or whole and serve it hot with tomato ketchup.