Mughlai

Mix the flour, 1/8 tsp salt, 2 tsp oil and mix.Add water incrementally until the dough is combined, cohesive, and soft. That took me about 2/8 cup of water, but your mileage may vary.Beat eggs in a small mixing bowl.Add onions, tomatoes, cilantro, and green chilis. Stir to combine.Heat a pan on medium heat. Ideally the pan should have a slight dip in the middle so the egg doesn't spill out.Grease the pan with a 1/4 tsp oil.Separate the dough into balls, each about 1.5-2 inches in diameter.Roll out a dough ball to a circle about 7-8 inches in diameter. If the dough feels sticky, use some extra flour to flour the work surface and rolling pin or dust the dough with some flour.Lay the rolled out dough on the pan.Pour half the egg mixture into the middle of the dough.Lift one side of the dough and fold it over the egg mixture onto the other side of the dough, folding the dough in half.Press down on the dough where the two sides meet with a fork to crimp them together and ensure the dough doesn't open up.Allow each side of the dough and the egg inside to cook. Add oil to grease the pan if needed between flips. Each side takes about 2 minutes to cook. You should see the filling expand as the egg gets cooked.Once cooked through, remove from heat and eat hot and fresh! We like eating it with some ketchup.