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    Categories: Dish

Ceylon Egg Parotta

Ceylon Egg Parotta

It’s time to get to know this Ceylon egg parotta, the Indian breakfast burrito. Parottas or parathas are a type of flatbread that originated in India and is enjoyed throughout Asia and the Indian subcontinent. Parottas belong to that class of self-contained foods that include hot dogs, bao, corn dogs, and tacos. They’re quick to make, so you can have a complete breakfast egg sandwich in a matter of minutes. Get cooking now and you won’t be able to stop. Ceylon Egg Parotta recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.

Health Benefits

The primary ingredient in this Ceylon parotta is of course eggs. This is a good thing because eggs have a wealth of health benefits. Eggs are responsible for lowering LDL or “bad” cholesterol levels. Eating them regularly also helps to prevent macular eye degeneration, detoxifies the body, and increases neural functionality. Eggs also have a high protein content, making them a good meat substitute for vegetarians or people with meat restricted diets. Eating a couple eggs a day will always be a good thing.

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Ingredients

cup maida: 1

cup whole wheat flour: 1/2

tbsp curd: 5

pinch salt: 1

cooking oil

whole eggs: 3

chopped onion: 1

chopped tomato: 1

green bell peppers--chopped: 1

chopped ginger: 1

cloves garlic- chopped: 5

tsp red chilli powder: 1

tsp turmeric powder: 1/2

cooking oil

salt to taste

How To Make 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.
  1. Heat a roti tawaover a medium flame and setaside.
  2. 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.
  3. Add some egg mixture in the center and fold over on either side to form a small pocket.
  4. Seal by adding little egg after every fold as well.
  5. Flip it over and cook on either side.
    1. Drizzle some oil as well and cook till it turns a light brown.
  6. Serve and enjoy! 

Trivia

The average hen lays 300-325 eggs a year.

Vanathy Shekhar :