Muttai Parotta Recipe (Ande Ka Paratha / Egg Filled Flat Bread)
Muttai Parotta, also known as Ande Ka Paratha, is a delicious and hearty South Indian recipe that combines soft, flaky flatbread with a savory egg filling. Popular in Tamil Nadu, this dish is perfect for a filling breakfast, lunch, or dinner. The parotta is made with simple ingredients like all-purpose flour, eggs, and a few spices, and is cooked to crispy perfection. This recipe can be enjoyed as is or served alongside a refreshing drink like Pudina Buttermilk for a complete meal.
Ingredients for Muttai Parotta
| Ingredients | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Salt | 1/4 teaspoon |
| Water (for kneading) | As needed |
| Whole Eggs | 2 |
| Onions (finely chopped) | 1/4 cup |
| Tomatoes (finely chopped) | 1/4 cup |
| Coriander (Dhania) Leaves (finely chopped) | 2 sprigs |
| Green Chillies (finely chopped) | 1 |
| Salt (to taste) | As needed |
| Sunflower Oil | For cooking |
Nutritional Information (Approx. per serving)
| Nutritional Element | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Main Course
Diet: Eggetarian
Instructions to Make Muttai Parotta
-
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water, a little at a time, kneading the mixture into a firm dough. Once the dough comes together, add a teaspoon of sunflower oil on top and knead for an additional few minutes until the dough becomes smooth and elastic. Divide the dough into 6 equal portions. Cover the portions with a damp cloth and set them aside to rest.
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Prepare the Egg Filling:
In another bowl, crack the whole eggs and whisk them lightly. Add the finely chopped onions, tomatoes, coriander leaves, and green chilies to the eggs. Season with salt to taste and mix the ingredients well. Set this mixture aside for the filling. -
Roll and Shape the Parotta:
Heat a skillet or tawa on medium heat and lightly grease it with oil. Take one portion of the dough and roll it into a ball. Using your palm, flatten the dough ball and dust it with a little flour. Roll it out into a thin, round disc, about 3 inches in diameter. -
Shape the Parotta into a Triangle:
Place a small amount of oil (about 1/4 teaspoon) on the rolled-out dough and spread it evenly. Now, fold the dough in half to form a semi-circle. Fold it once more into a triangle shape. Dust the triangle with flour and gently roll it out into a larger triangle, about 6 inches in size. Repeat this process with the remaining dough portions. -
Cook the Parottas:
Once your skillet is heated, place one of the rolled-out triangles onto it. You will notice air pockets begin to form. Flip the parotta and cook for a few more seconds. The parotta should be partially cooked with air pockets inside. Once done, remove the parotta from the skillet and set it aside. Repeat the same process with the remaining dough portions. -
Add the Egg Filling:
Now that the parottas are partially cooked, take a sharp knife and make a small slit in one corner of each parotta to create a pocket. Hold the parotta in your hand with the opening facing upwards. Using a small spoon, carefully scoop and fill the egg mixture into the pocket, ensuring the eggs fit comfortably inside. -
Cook the Muttai Parotta:
Place the egg-filled parotta back onto the hot skillet. Drizzle a teaspoon of oil around the edges of the parotta and cook until it is golden and crispy on both sides. When you press the parotta, there should be no egg mixture oozing out, which means it is fully cooked. -
Serve:
Once the Muttai Parotta is cooked to perfection, remove it from the skillet and serve it hot. You can enjoy it with a side of Pudina Buttermilk for a refreshing combination. This dish pairs wonderfully with pickles or yogurt as well.
Tips for Perfect Muttai Parotta
- Resting the Dough: Letting the dough rest for a few minutes before rolling it out helps in making it more pliable, which is important for achieving those flaky layers in the parotta.
- Egg Filling Variations: Feel free to customize the egg filling by adding cooked vegetables, cheese, or even a little bit of masala for an extra kick.
- Crispiness: To get extra crispy parottas, make sure to cook them on medium-high heat and press them lightly while cooking to help the air pockets form.
- Making It Vegan: For a vegan version of this dish, substitute the eggs with tofu or a chickpea flour mixture to mimic the egg texture.
Serving Suggestions
Muttai Parotta can be enjoyed on its own as a snack or a main meal. Serve it with some yogurt or your favorite chutney for an added burst of flavor. It also goes wonderfully with a tall glass of Pudina Buttermilk, which provides a refreshing contrast to the warm and savory parotta.
Enjoy this delicious Tamil Nadu specialty that is sure to be a hit with family and friends. Whether for a special occasion or a simple weeknight dinner, Muttai Parotta is sure to satisfy everyoneβs appetite.
