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Ceylon Egg Parotta Recipe
Ceylon Egg Parotta is a popular and delicious street food that originates from Sri Lanka and has gained immense popularity in Tamil Nadu, India. This flaky, stuffed flatbread is filled with a flavorful egg and vegetable mixture. Traditionally, the Sri Lankan version may also include mutton kheema or seafood, making it a versatile snack or meal. Follow this recipe to bring the vibrant flavors of Sri Lanka to your table!
Cuisine: Sri Lanka
Course: Snack
Diet: Eggetarian
Ingredients:
For the Dough:
- 1 cup All-Purpose Flour (Maida)
- 1/2 cup Whole Wheat Flour
- 5 tablespoons Curd (Dahi/Yogurt)
- A pinch of Salt
- Oil, as needed
For the Stuffing:
- 3 Whole Eggs
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 Green Bell Pepper, chopped
- 1-inch piece of Ginger, chopped
- 5 cloves of Garlic, chopped
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder (Haldi)
- Salt, to taste
- Oil, as required
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
Preparing the Dough:
- In a mixing bowl, combine all-purpose flour, whole wheat flour, curd, and a pinch of salt. Gradually add water to form a soft, sticky dough.
- Add 1 tablespoon of oil and knead the dough until smooth. Cover and let it rest for 20 minutes at room temperature.
Making the Stuffing:
- Heat a skillet with a drizzle of oil. Add chopped ginger and garlic, sauté until fragrant and softened.
- Stir in the chopped onion and sauté until translucent. Add the bell peppers and cook until softened.
- Add the chopped tomatoes and green chilies, sprinkle with salt, and cook until the tomatoes become mushy.
- Mix in red chili powder and turmeric powder, cooking for another 5 minutes. Remove from heat and set aside.
- In a bowl, whisk the eggs with a pinch of salt, then add the sautéed vegetable mixture. Mix until fully combined.
Assembling the Parotta:
- Heat a tawa or skillet over medium heat.
- Divide the dough into small portions. Roll each portion into a thin circle using a rolling pin, dusting with flour as needed.
- Place the rolled dough on the tawa. Cook until small bubbles appear, then flip it over.
- Spoon the egg mixture onto the center of the dough. Fold the sides of the dough over the filling to form a pocket, sealing the edges with a little beaten egg.
- Flip the parotta and cook on both sides until golden brown, drizzling oil as needed for crispness.
Serving Suggestions:
Serve the Ceylon Egg Parotta hot as a snack or as a complete meal. Pair it with a steaming cup of Masala Chai or refreshing Muskmelon Juice for a delightful treat.
Enjoy this flavorful recipe inspired by the vibrant street food culture of Sri Lanka!
