Ceylon Egg Paratha
By: Mythreyi Dilip
Published: Thursday, December 10, 2009 - 4:22pm

Ingredients




Ingredients

For paratha dough-

All purpose flour/ Maida flour-3cups

Egg-1

Sugar-2tsp

Salt to taste

Milk and water required

Oil-1cup

Egg mixture( stuffing)-

Eggs-4

Onion finely chopped-1

Green chilly finely chopped-2

Coriander leaves chopped-2tbsp

Chilly powder-1tsp 

Salt to taste

Preparation

1 Make a smooth dough out of paratha ingredients and set aside for 2 hours. 2 Take a bowl add the eggs and beat well, then add the onions, green chilly and coriander leaves. 3 Season with chilly powder and salt once again beat well this mixture. 4 Take small portions out of the dough, make it into balls and roll out into very thin sheets using rolling pin. 5 Place the tawa on medium heat, lay this thin dough sheet on the tawa. Quickly spread the egg mixture on the sheet before it starts to cook. 6 Fold the dough from the sides to cover the egg mixture ( It should be square in shape, so that the egg stuffing is sealed). Increase the flame, smear 2tsp of oil around the paratha and cook on both sides until golden brown. 7 When the folded paratha rises and slightly doubles in size, it is the sign that the inside egg mixture is cooked.) 8 Serve hot with Chalna.