Name: Ceylon paratha (egg and keema masala) recipe by Rabia Hamnah at BetterButter
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 7
Ingredients: Wheat – 1/2 cup; Maida- 1/2 cup; Salt to taste; Water to knead the dough; For filling; Eggs- 3 no.; Kheema masala-1/2 cup ( any recipe that you make at home is fine ); chopped onions- 1/2 cup; Chopped green chillies- 1tsp; Chopped corriander – 1tbsp; Chilli powder-1tsp; Corriander powder- 1 tsp; Turmeric powder-1/4 tsp; Oil -3tbsp; Ghee- 2 tbsp; Salt to taste

ABOUT Ceylon paratha (egg and keema masala) RECIPE

It is famous in ceylon and malaysian countries. Its also called as keema murtabak.

Ingredients Serving: 7

Wheat – 1/2 cup
Maida- 1/2 cup
Salt to taste
Water to knead the dough
For filling
Eggs- 3 no.
Kheema masala-1/2 cup ( any recipe that you make at home is fine )
chopped onions- 1/2 cup
Chopped green chillies- 1tsp
Chopped corriander – 1tbsp
Chilli powder-1tsp
Corriander powder- 1 tsp
Turmeric powder-1/4 tsp
Oil -3tbsp
Ghee- 2 tbsp
Salt to taste

Instructions

In a bowl add both the flour ,salt and enough water .Make a normal dough and keep aside for 20 minutes
Divide into equal portions and roll it into a round chappati .
Heat the chappathi tawa ,half cook these chappati without oil on both sides and keep aside ( this procedure can be done well before to save time while making the Ceylon paratha)
In a bowl add eggs,2tbsp kheema masala,onions,green chillies,corriander all the spices ,mix well
Heat the tawa and reduce the flame,add 1tsp ghee then place the chappati add 2 to 3tbsp egg mixture and on top of it add little more kheema masala ,then 1 tsp ghee or oil and fold it two sides or four sides.
Cook on both sides on slow flame by adding 1 tsp oil and serve hot with any tomato ketchup or mayonnaise.

Similar Recipes