Ceylon Egg Parotta

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Serves
4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
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Preparation Method

For Minced Mutton Masala
  • Pressure cook the minced mutton along with salt and turmeric powder.
  • Chop the onions, garlic and green chillies finely.
  • Heat a pan with Idhayam Sesame Oil.
  • Add onion, green chillies, garlic and fry.
  • To this add minced mutton, chilli powder, cumin powder, salt and fry well.
  • When it becomes to a thick consistency, remove from fire and keep aside.
For Parotta
  • Combine maida, salt, baking powder, butter and curd. Add water little by little and knead it to a smooth dough.
  • Let it aside in room temperature for twenty minutes.
  • Beat the egg with salt.
  • Make small balls with the dough.
  • Place a ball over the chapati board and roll to a thin sheet.
  • Apply the beaten egg over the parotta with a ladle.
  • Spread the minced mutton over the parotta.
  • Fold it from sides to form a square shape.
  • Heat a dosa pan, flip the square stuffed parottas.
  • Drizzle Idhayam Sesame Oil to the sides of the parottas.
  • Flip it over and fry till golden brown.
  • Serve Hot.
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