Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread)
Muttai Parotta Recipe as they call it in the southern India; where Muttai/Anda means eggs. The recipe is simple and quick to make and delicious to eat. My children love this Muttai Parotta too.Making the pocket for the paratha can be a little tricky the first time, but if you are used to making the roti and phulka then this method is absolutely simple.
Serve the Muttai Parotta as it is along with a tall glass of Pudina Buttermilk for dinner or lunch.
If you like South Indian Breakfast Recipes then you must try some of our favorites like
Ingredients for dough
- 1 cup All Purpose Flour (Maida)
- 1/4 teaspoon Salt
- Water , to knead Ingredients for the egg filling
- 2 Whole Eggs
- 1/4 cup Onions , finely chopped
- 1/4 cup Tomatoes , finely chopped
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 1 Green Chillies , finely chopped
- Salt , to taste
- Cooking oil , for cooking
How to make Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread)
To begin making the Muttai Parotta Recipe, in large bowl, combine the flour and salt. Add a little water at a time and knead into a firm dough. Add a teaspoon of oil on the top and knead for a few more minutes until smooth. Divide into 6 portions, cover and set aside.
In another bowl, combine all the ingredients for the egg filling. Set aside.
Heat a skillet on medium heat and grease it with a little oil (if iron)
Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put 1/4 teaspoon oil and spread it on the rolled paratha dough.
We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semicircle into half again. You get a mini triangle shape. Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining paratha dough portions.
With skillet on medium high heat, place one rolled out dough on the skillet. After a few seconds you will notice an air pockets popping out. Flip and allow to cook for a few seconds.
At this point remove from the stove and continue the same process for the remaining dough portions. Remember this bread is only partially cooked, but has air pockets in them that will be used for the filling as shown in the video.
Now, using a knife slit a corner from the paratha to make a small pocket. Hold the paratha in your hand, with the pocket opening facing up. Using a small scoop spoon, fill in the muttai (egg) mixture just enough so that it fits in. Now on to the same skillet place this muttai filled paratha for cooking.
Drizzle a teaspoon of oil around the Muttai Parotta and cook until well done on both sides. When you press the paratha there should be no egg mixture that oozes out. This is when you know that it is fully cooked.
Muttai Parotta Recipe is now ready to be served hot. Serve the Muttai Parotta as it is along with a tall glass of Pudina Buttermilk for dinner or lunch.
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