Ceylon Egg Parotta

🔥 Prep

• Finely chop the 0.5 pc onion.
• Crack the 2 pcs eggs into a bowl, beat them lightly and set aside.
• Divide the 2 balls maida dough into equal portions and keep them covered with a damp cloth.
• Measure out 0.5 tsp garam masala, 0.5 tsp salt, and 2 tbsp oil for easy access.

🔥 Cook

• 1. Heat 1 tbsp oil in a skillet over medium heat and add the chopped onion; sauté for 2 minutes until translucent.
• 2. Add the 50 g minced chicken to the skillet, breaking it up with a spatula, and cook for 3-4 minutes until no longer pink.
• 3. Sprinkle the 0.5 tsp garam masala and 0.5 tsp salt over the chicken mixture; stir and cook for 1 minute to release the aromas.
• 4. Push the chicken mixture to one side of the skillet, pour the beaten eggs into the empty side, and scramble for 1-2 minutes until just set.
• 5. Mix the scrambled eggs with the chicken mixture, then remove from heat and let the filling cool slightly.
• 6. On a lightly floured surface, flatten one dough ball into a thin circle (about 8‑inch diameter) using a rolling pin.
• 7. Spoon a portion of the egg‑chicken filling onto the center of the dough, leaving a border around the edges.
• 8. Fold the dough over the filling to form a semi‑seal, then fold the sides inward to create a square parcel, pressing gently to seal.
• 9. Heat the remaining 1 tbsp oil on a tava or griddle over medium‑high heat.
• 10. Place the stuffed parotta on the hot surface and cook for 2‑3 minutes per side, pressing lightly with a spatula, until golden brown and crisp.
• 11. Repeat steps 6‑10 for the second dough ball and filling.

🔥 Serve

• Serve the Ceylon Egg Parotta hot, accompanied by a side of coconut chutney or tomato‑onion raita.
• Pair with a wedge of lemon for a bright squeeze and optionally a small salad of sliced cucumbers and carrots.
• Enjoy with a cup of masala chai for a complete meal.