Adipoli Parathas

To make the dough, place the flour into a mixing bowl.

Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough.

Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes.

Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.

Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat.

Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves.

Cook, stirring occasionally, until the onions are soft, about 5 minutes.

Add the turmeric and a pinch of salt and cook for 1 minute more.

Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes.

Remove from the heat and set aside.

Divide the dough into 8 equal portions.

Place one piece in the palm of your hands and roll it into a smooth ball.

Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter.

Repeat with the remaining dough.

Heat a cast iron skillet or heavy frying pan over medium heat.

Brush the skillet with oil or use cooking spray.

Stir the beaten eggs into the prawn filling mixture.

Place a circle of dough into the preheated skillet.

Spread 3 tablespoons of filling over the dough.

Cook until the bottom of the bread has browned, about 5 minutes.

Lower the heat and carefully turn the paratha over with a spatula.

Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha.

Flip the paratha over again and transfer it to a cutting board.

Roll the paratha into a cylinder shape to enclose the filling.

Repeat with the remaining dough and filling.

Cut each stuffed paratha in half to serve.