Combine all ingredients except oil in a mixing bowl.

Gradually add water and mix to form a soft, sticky dough.

Add 1 tablespoon of oil and knead the dough further.

Let the dough rest for at least 20 minutes.

Heat oil in a skillet, add ginger and garlic, and sauté until softened.

Add onions and sauté until translucent.

Add bell peppers and cook until softened.

Add chopped tomatoes and green chilies, sprinkle with salt, and cook until tomatoes are mushy.

Add red chili powder and turmeric powder and cook for 5 minutes, then switch off the heat.

Whisk eggs in a bowl, add salt, and the sautéed vegetable mixture.

Beat the egg mixture until combined.

Heat a roti tawa on medium heat.

Pinch off a piece of dough, dip it in flour, and roll it into a thin circle.

Place the rolled dough on the tawa and cook until small bubbles appear, then flip it over.

Add some egg mixture to the center of the parotta.

Fold the parotta over on either side to form a pocket, sealing with egg mixture after each fold.

Flip the parotta and cook on either side, drizzling with oil.

Cook until golden brown and serve.