Ceylon Egg Parotta

1. add all the ingredients into a mixing bowl except oil.
2. Add little water slowly and mix to form a soft and sticky dough.
3. Add a tablespoon of oil and knead it a little more.
4. Let rest for at least 20 minutes outside.
5. Prepare the stuffing.
   1. heat a skillet with oil.
   2. add ginger and garlic.
   3. sauté till it softens.
   4. Add onions and sauté till they turn translucent.

Note: Later you can add bell peppers.

1. Add chopped tomatoes and green chilies.
2. Sprinkle with salt and cook till the tomatoes turn mushy.
3. Add in red chili powder and turmeric powder.
4. Cook for another 5 minutes and switch off the heat.
5. Whisk the eggs in a bowl.
6. A salt and sautéed vegetable mixture and start beating them till they combine.

6. Heat a roti tawaover a medium flame and setaside.
7. Pinch off a little dough from the kneaded dough.
   1. Dip it in the flour and start rolling to form a thin dough.
   2. Lace the rolled dough on the tawa and cook till you see small boils then flip it over.
8. Add some egg mixture in the center and fold over on either side to form a small pocket.
9. Seal by adding little egg after every fold as well.
10. Flip it over and cook on either side.
    1. Drizzle some oil as well and cook till it turns a light brown.
11. Serve and enjoy! 

Trivia

The average hen lays 300-325 eggs a year.