Name: Ceylon egg parotta recipe by Vahitha Hasan at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Ingredients: 2 cups all purpose flour; 1/2 cup water; 2 tbsp oil; 1/4 tsp baking powder, salt, sugar each; 1/2 cup oil for kneading; FOR EGG MIXTURE; 4 eggs; 1 red onion; 3 green chilly; 1 sprig curry leaves; Coriander leaves; Salt

Ingredients Serving: 5

2 cups all purpose flour
1/2 cup water
2 tbsp oil
1/4 tsp baking powder, salt, sugar each
1/2 cup oil for kneading
FOR EGG MIXTURE
4 eggs
1 red onion
3 green chilly
1 sprig curry leaves
Coriander leaves
Salt

Instructions

Mix together all the ingredients under egg mixture and have it ready.
Take a bowl and add flour, salt, baking powder, sugar and 2 tbsp oil. Start kneading by adding water little by little.
After kneading the dough, make it as a ball shape and apply 2 tbsp oil and knead it nicely with hands. Then cover it with a wet cloth or wet paper towel and keep it aside for 2 hours.
Now make a big working surface to work with these parotta. Granite table or mica works perfect for this.
Divide the balls into 5 equal portions. Each balls need minimum 1 tbsp oil to flatten and toast. Apply oil on top and start rolling using rolling pin till you get paper thin texture. In the mean time heat the tawa on medium high heat.
After rolling the dough thinly, lift it carefully and spread it on the tawa . Apply oil on top and after 30 seconds flip it carefully. Now its time to add egg mixture.
Add 2 tbsp to 3 tbsp egg mixture in the center
Fold it from sides to form square shape.
Now take approximately 1 tsp egg mixture and apply it on top to give more shine and colorful look.
Heat till it get golden brown color on both the sides by applying some oil.
Serve hot with curry

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