Ceylon Egg Parotta Recipe
Ceylon Egg Parotta Recipe is same as the veechu parotta that is rolled thin on the tawa and then folded inside with the egg filling. Serve it with delicious South Indian curries.
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.
The parotta is also known as the veechu parotta, which is a rolled thin, cooked on the tawa and then folded inside with the egg filling.
If you are looking for more Parotta Recipes, here are some :
- 1 cup All Purpose Flour (Maida)
- 1/2 cup Whole Wheat Flour
- 5 tablespoon Curd (Dahi / Yogurt)
- Salt , a pinch
- Oil For the Stuffing
- 3 Whole Eggs
- 1 Onion , chopped
- 1 Tomato , chopped
- 1 Green bell peppers , chopped
- 1 inch Ginger , chopped
- 5 cloves Garlic , chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Oil , as required
How to make Ceylon Egg Parotta Recipe
To begin making the Ceylon Egg Parotta Recipe, we will add all the ingredients into a mixing bowl except oil.
Add little water slowly and mix to form a soft and sticky dough. Add a tablespoon of oil and knead it a little more and rest for at least 20 minutes outside.
To make the stuffing, heat a skillet with oil, add ginger and garlic and saute till it softens.
Add onions and saute till they turn translucent and later you can add bell peppers and keep cooking until it softens.
Add chopped tomatoes and green chilies, sprinkle with salt and cook till the tomatoes turn mushy.
Add in red chili powder, turmeric powder and cook for another 5 minutes and switch off the heat.
Whisk the eggs in a bowl, add salt and sautéed vegetable mixture and start beating them till it combines.
Heat a roti tawa on a medium heat and leave it side. Pinch out a little dough from the kneaded dough.
Dip it in the flour and start rolling to form a thin dough. Place the rolled dough on the tawa and cook till you seed small boils and flip it over.
Add some egg mixture in the center and fold over on either side to form a small pocket. You can seal by adding little egg after every fold as well.
Flip it over and cook on either side, drizzle some oil as well and cook till it light brown.