Ceylon Parota (with egg & chicken)

Stuffed Ceylon Parota with egg and chicken filling -restaurant style recipe with step wise pictures.It is a popular street food in Srilanka (called as Ceylon in olden days).Sumptuous and tasty Ceylon Parota can be made for breakfast or lunch for it is wholesome and filling with egg and chicken inside.Unlike plain parota ,stuffed parotas are easy to make and doesn’t take too long to prepare.You can also try the stuffings with keema,sea foods and veggies.

If you are looking for stuffed Parathas,here are some easy recipes:

ALOO PARATHA

PANEER PARATHA

BROCCOLI PARATHA

SPINACH PARATHA

ALOO PANEER KULCHA

FOR DOUGH :

PREPARATION TIME :5 MINS
RESTING TIME : 1 HOUR

INGREDIENTS

1 cup maida / all purpose flour

1 tbsp oil

Salt to taste

Water as required

FOR FILLING

PREPARATION TIME : 5 MINS

INGREDIENTS

1 onion ( finely chopped)

1 tomato (finely chopped)

50 g boneless chicken(cooked)

3 eggs

1/4 tsp turmeric powder

1 tsp chilli powder

1/2 tsp garam masala powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1 tbsp oil

Salt to taste

METHOD

Mix the flour, salt,oil and water. Knead the dough to a soft texture.Let it rest for an hour.
Cook the boneless chicken with salt and 1/2 cup water in a closed pan.

Heat oil in a pan,add chopped onions and saute for 2 mins,then add tomatoes and saute for 2 more mins on low flame.

Add turmeric powder,chilli powder,coriander powder,cumin powder,garam masala powder ,salt and mix well.Let it cook on low flame for 2 mins.

Add the chicken pieces and mix well.

Switch off the flame and let the mixture cool down.Then add the eggs and mix gently.

Take a ball sized dough ,roll out the dough to thin sheet.Heat a tawa and place the rolled dough.

Add the egg mixture and fold them from 3 sides to form a triangle.Drizzle some oil and cook on medium low flame on both sides.

Serve them hot with Chicken Kurma, Mutton kurma or Kothukari Kulambu

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