Ceylon Egg Parotta Recipe
Ceylon Egg Parotta Recipe is also one of the very famous street dishes originating from Sri Lanka. The dish is famous in many parts of India as well, especially Tamil Nadu. The only difference is that in Sri Lanka the Parotta is also stuffed with mutton kheema or even seafood along with egg and other vegetables.
Ingredients
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1 cup All Purpose Flour (Maida)
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1/2 cup Whole Wheat Flour
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5 tablespoon Curd (Dahi / Yogurt)
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Salt
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a pinch
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Oil
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For the Stuffing
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3 Whole Eggs
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1 Onion
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chopped
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1 Tomato
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chopped
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1 Green bell peppers
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chopped
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1 inch Ginger
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chopped
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5 cloves Garlic
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chopped
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1 teaspoon Red Chilli powder
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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Oil
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as required
Instructions
Step 1
To begin making the Ceylon Egg Parotta Recipe, we will add all the ingredients into a mixing bowl except oil
Step 2
Add little water slowly and mix to form a soft and sticky dough
Step 3
Add a tablespoon of oil and knead it a little more and rest for at least 20 minutes outside
Step 4
To make the stuffing, heat a skillet with oil, add ginger and garlic and saute till it softens
Step 5
Add onions and saute till they turn translucent and later you can add bell peppers and keep cooking until it softens
Step 6
Add chopped tomatoes and green chilies, sprinkle with salt and cook till the tomatoes turn mushy
Step 7
Add in red chili powder, turmeric powder and cook for another 5 minutes and switch off the heat
Step 8
Whisk the eggs in a bowl, add salt and sautéed vegetable mixture and start beating them till it combines
Step 9
Heat a roti tawa on a medium heat and leave it side
Step 10
Pinch out a little dough from the kneaded dough
Step 11
Dip it in the flour and start rolling to form a thin dough
Step 12
Place the rolled dough on the tawa and cook till you seed small boils and flip it over
Step 13
Add some egg mixture in the center and fold over on either side to form a small pocket
Step 14
You can seal by adding little egg after every fold as well
Step 15
Flip it over and cook on either side, drizzle some oil as well and cook till it light brown
Step 16
Serve the Ceylon Egg Parotta Recipe as a snack or just as it is for breakfast or lunch with a cup of Masala Chai or a fresh Muskmelon (Kharbuj) Juice by the side