Ceylon Egg Parotta Recipe
Embark on a culinary journey to Sri Lanka with this delightful Ceylon Egg Parotta, a savory snack that embodies the rich flavors and textures of South Asian cuisine. This recipe is perfect for breakfast, a midday snack, or even a light lunch, and pairs beautifully with a cup of Masala Chai or refreshing Muskmelon Juice.
Ingredients
Ingredient | Quantity |
---|---|
All Purpose Flour (Maida) | 1 cup |
Whole Wheat Flour | 1/2 cup |
Curd (Dahi/Yogurt) | 5 tablespoons |
Salt | A pinch |
Sunflower Oil | As required |
Whole Eggs | 3 |
Onion (chopped) | 1 |
Tomato (chopped) | 1 |
Green Bell Pepper (chopped) | 1 |
Ginger (chopped) | 1 inch |
Garlic (chopped) | 5 cloves |
Red Chili Powder | 1 teaspoon |
Turmeric Powder (Haldi) | 1/2 teaspoon |
Salt | To taste |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approximately 250 |
Protein | 10g |
Carbohydrates | 30g |
Fat | 10g |
Fiber | 3g |
Preparation Steps
-
Prepare the Dough:
Begin your culinary adventure by gathering all the dry ingredients—both flours and a pinch of salt—into a mixing bowl, leaving out the oil for now. Gradually add a little water, mixing as you go to create a soft and sticky dough. Once the dough comes together, incorporate one tablespoon of sunflower oil and knead gently until smooth. Allow this dough to rest for at least 20 minutes at room temperature, letting the gluten develop and the flavors meld.Related Articles -
Make the Stuffing:
While the dough rests, it’s time to prepare the filling that will add flavor and texture to your parotta. Heat a skillet over medium heat and add a splash of sunflower oil. Once hot, toss in the chopped ginger and garlic, sautéing until fragrant and softened. Add the chopped onion and continue to sauté until it turns translucent. Introduce the bell peppers next, cooking until they soften slightly. Follow with the chopped tomatoes and green chilies, seasoning with salt to taste. Stir until the tomatoes break down and become mushy. -
Spice It Up:
Sprinkle the red chili powder and turmeric powder over the sautéed vegetables, cooking for an additional five minutes to allow the spices to infuse their flavors into the mixture. Once done, turn off the heat and let this vibrant filling cool slightly. -
Combine with Eggs:
In a separate bowl, whisk the eggs with a pinch of salt. Add the sautéed vegetable mixture to the eggs, combining everything thoroughly. This flavorful filling will provide a delicious contrast to the crispy outer layers of the parotta. -
Cook the Parotta:
To cook the parotta, heat a tawa (a flat griddle) over medium heat. While it warms, pinch off a portion of the rested dough and dust it lightly with flour to prevent sticking. Roll it out into a thin circle, about 8-10 inches in diameter. Place the rolled dough onto the hot tawa and cook until small bubbles form on the surface; this indicates it’s time to flip. -
Fill and Fold:
Once flipped, place a generous amount of the egg and vegetable mixture in the center of the parotta. Fold the edges over the filling to create a pocket, sealing it by adding a little egg mixture to the folds if necessary. Allow it to cook on this side for a few moments before flipping again. Drizzle a bit of oil around the edges and cook until both sides are golden brown and crispy. -
Serve and Enjoy:
Remove your Ceylon Egg Parotta from the tawa and place it on a serving plate. These delightful parcels can be enjoyed on their own or with a side of tangy chutney. For a refreshing accompaniment, consider serving with a glass of Masala Chai or freshly prepared Muskmelon Juice. This recipe yields approximately four servings, making it a perfect dish for sharing with family and friends.
Indulge in the rich flavors of Sri Lankan cuisine with this easy-to-follow Ceylon Egg Parotta Recipe. Happy cooking!