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–+ servings

Ceylon Egg Paratha Recipe

Aarthi
Delicious and flaky ceylon egg paratha which is my favorite of all the time. It can be served as it is or put in lunch box too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 10 paratha

Ingredients
  

FOR DOUGH:

  • All Purpose Flour / Maida - 2 cups
  • Sooji / Rava / Semolina - 1 tblsp
  • Salt to taste
  • Sugar - 2 tsp
  • Oil or Ghee - 2 tblsp
  • Warm Milk - ½ cup
  • Warm Water as needed

FOR FILLING:

  • Egg - 6
  • Onion - 2 large chopped finely
  • Green Chillies - 2 chopped
  • Coriander Leaves - 4 tblsp chopped finely
  • Fennel Seeds / Sombu / Saunf - 2 tsp
  • Chilli Powder - 1 tsp
  • Pepper Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Salt to taste
  • Leftover Chicken Gravy - ¼ cup
  • Oil or Ghee for making paratha

Instructions
 

  • Take flour, sooji, salt, sugar and ghee in a bowl and mix well.
  • Add water and milk and shape it into a soft dough. Apply oil over it and cover with a damp cloth.
  • Leave aside for 1 to 2 hours.
  • Take all ingredients for filling in a bowl and mix well.
  • Take a small portion of dough, roll it thin. Apply ghee over it.
  • PLace it in a hot tawa, spoon some egg mix in and spread evenly. Fold from all sides.
  • Apply oil or ghee and cook till golden on both sides. Keep cooking on low heat.
  • Once it is cooked.
  • Remove and serve.
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