Ceylon/Srilankan Egg Parotta, a delicious flat bread from Srilanka, stuffed with egg and vegetable masala. Parathas/Parottas are quite famous in Srilanka and it's served for all meal of the day there unlike in Tamilnadu/India where it's famous only for dinner time.

When i was in chennai, first time i had tasted this ceylon parotta from the restaurant "Nalas Aappa Kadai" in velachery, it was just opposite to my workplace that time. So I used to go there frequently and this ceylon parotta and their Aappa was my favorite.

At that time, whoever came to visit me, most probably i would take them to this restaurant at least once. Initially I went there only for their aapam and usually ordered it with coconut milk and it tasted so delicious, so never pay much attention into their menu fully.

Later one day when i was there with my brother, after had our few aapams, he ordered the Ceylon Egg Poratta from their menu, we waited for almost 30 mins and thought of cancelling the order and left.

At last, the Poratta came after 30 mins and it was really worth the wait. It was absolute delicious on each mouthful, from that day onwards, we ordered this almost on our every visit to that restaurant.

Related : How to make Tirunelveli Parotta

After i left Chennai, i never had the chance to see this dish in any restaurant menu, so thought of making by own, after a few initial failed attempts, at last i had knew the knack of making this just like restaurant ones.

Ceylon paratha made with aata

Can I use wheat flour/atta instead of all purpose flour in this recipe?

Definitely you can use it, I have tried this paratha many times with only aata or with combination of atta and all purpose flour. It all tastes so good.

Nowadays, because of health concerns, I'm more inclined to wheat flour than the all purpose flour. It doesn't make any difference and tastes fantabulous !

Related : How to make Egg Kothu Parotta

What are the other stuffing options?

Instead of vegetables, you can add any leftover dry chicken/any meat masala and make the paratha in the same way. Make sure that the chicken/meat is boneless.

Or even you can make this paratha without any vegetables or meat and only with egg also. That too tastes awesome !

Srilankan Egg Parotta

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Paratha/Parotta | Recipe Cuisine: Srilankan

Ingredients

For Outer layer

All purpose flour - 1 cup

Oil - 1 tsp

Salt to taste

For Stuffing

Egg - 2

Mix Vegetable - 1/2 cup (i used carrot, beans,capsicum)

Onion - 1 (small size)

Tomato - 1(small size)

Green Chili - 1 (optional)

Ginger Garlic Paste - 1/2 tsp

Turmeric - a pinch

Red Chili Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Salt - to taste

Coriander leaves - few
*If you making this for first time, do check out the notes section in the bottom.

Procedure

First in a bowl , add maida, salt & oil , mix it well & then add water to form stiff dough.Keep it aside until use.

Cut all the veggies into very small pieces. Heat the oil in a kadai, add the onion ,saute it till translucent.

Add carrot, beans & chili along with ginger garlic paste , saute it until the raw smell of ginger garlic paste went off & the veggies become tender. Add the remaining veggies (tomato & capsicum), give a quick stir.

Add all the spices ( Turmeric,Red chili, Coriander & Garam Masala Powder) & salt. Mix it well and cook till the masala gets cooked.Switch off the flame & allow to cool.

Crack open two egg in a bowl,beat it slightly with pinch of salt.

Add the cooked vegetables and coriander leaves ,mix it well.

Related : How to make Egg Kothu Parotta

Take a small portion from dough and roll into thin sheet with help of rolling pin.Heat the tava and grease it well with oil.

Place the sheet on the tava, pour some egg mixture in the center& fold it in square shape (Ref pic).

Keep the flame in medium and cook on both sides.Once the egg inside the paratha is cooked well, the whole paratha puff up beautifully(Ref 3 pic in below collage).That's a sign, it's done. Remove it on the plate.

Cut into square and serve with onion sambol/raita. For more roti recipes, check out here and for more ceylon/srilankan recipes, check out here

Related ow to make Pol Roti / Srilankan Coconut Roti

Notes:

After pouring the egg mixture in the center, you should be super quick to fold the sheets.Otherwise the egg mixture spread easily to the entire sheets & it' difficult to fold.
When you put the sheets on tava, immediately pour the egg mixture, if the sheet get cooked, then while folding , it will break(since it's very thin) and the egg mixture comes out of the sheet.
You can add peas along with the veggies.
You make make the parotta with regular chapati dough also, but make sure roll as thin as possible.
Once the egg mixture inside the parotta is cooked, it puff up beautifully that's the sign of cooked egg and time to remove from the tava.
The outer dough should be thin for even cooking,so try to roll as thin as possible.

Related: How to make Pol Roti / Srilankan Coconut Roti