Name: Ceylon Egg parotta recipe by Iffath Saghira at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: Mutton kheema r chicken cut into small pieces 1/2 kg; Maida 1kg; Onions 5; Tomatoes 3; Ginger garlic paste 1 tbsp; Turmeric powder 1 pinch; Chilli powder 1 1/2 tsp; Salt as per the taste; Oil as required; Coriander leaves and pudina handful; Eggs 12

ABOUT Ceylon Egg parotta RECIPE

One of the dishes i learned from friend

Ingredients Serving: 10

Mutton kheema r chicken cut into small pieces 1/2 kg
Maida 1kg
Onions 5
Tomatoes 3
Ginger garlic paste 1 tbsp
Turmeric powder 1 pinch
Chilli powder 1 1/2 tsp
Salt as per the taste
Oil as required
Coriander leaves and pudina handful
Eggs 12

Instructions

In a wide pan add chopped onions and chopped tomatoes kheema gg paste turmeric powder chilli powder coriander and pudina leaves and salt and cook it till the water get dries
Let the mixture cool
In other pan add maida pinch sugar and salt little bit of oil and mix the dough softly with required water
Now take the dough into a balls and make the rotis
Heat a tawa add a roti and turn it low the flame now
Beat a egg and spread over the roti and add a 1 tbsp full cooked kheema and close the parotta into a triangle shape and cook in a high flame now by adding oil
Serve it with tomato sauce

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