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Friday, 7 August 2009


Ceylon Egg Paratha
This is one of my favourite dish. When kheema is stuffed along with the egg- mixture it is also called as "Mughalai Paratha". Everyone in your family from adults to kids would love it, give a try!

Paratha/ Parotta Dough Ingredients
All purpose flour/ Maida flour-3cups
Egg-1
Sugar-2tsp
Salt to taste
Milk and water required
Oil-1cup

Egg Stuffing Ingredients
Eggs- 6 nos
Onion medium( sliced)- 2 no
Ginger( crushed)- 1 tsp
Garlic( crushed)- 1 tsp
Curry leaves- few
Red chilli powder- 1 tsp
Pepper powder- 1/2 tsp
Fennel powder/ Sombu powder- 2 tsp
Salt to taste
Oil- 4 tbsp


Egg Parotta
Method
Make a smooth dough out of paratha ingredients and set aside for 2 hours. 
In a large bowl add eggs and beat well until frothy. 
Heat 1 tbsp oil in a pan, when hot add sliced onions, curry leaves, crushed ginger and crushed garlic, fry onions for few mins. 
Add red chilly powder, pepper powder, fennel powder and required salt to the frying onions, saute for few more secs.
Remove pan from heat and allow the onion mixture to cool.
Add the onion mixture to beaten eggs and mix well again.
Take small portions out of the dough and make it into equal balls. 
Using rolling pin roll out each balls into very thin sheets. 
Place a tawa on medium heat, lay thin dough sheet on the tawa, cook for a min and
flip it on the other side.
Quickly spread the egg mixture in the center of  paratha dough. 
Fold the dough from the sides to cover the egg mixture ( Paratha should be square in shape and the egg stuffing should be sealed). 
Increase the flame, smear 1 tbsp of oil around each paratha and cook on both sides until golden brown. 
(When the folded paratha rises and slightly doubles in size, it is the sign that the inside egg mixture is cooked.) 
Serve hot with Madurai Chicken Chalna or Curry of your choice.


Click here for Madurai Chicken Chalna Recipe

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