SRI LANKAN EGG ROTI PARATHA

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• To make 10 egg roti parathas.
• 3 cups of flour
• salt to season
• 1 cup of water(used as needed until you reach the correct consistency)
• 3-4 cups of oil to submerge the rolled out roti balls(3 tablespoons will be used to smooth out the roti as well)
• 10 eggs

Instructions

1. 1

   HOW TO MAKE EGG ROTI APARATHA.Please make sure to read the recipe instructions carefully to avoid mistakes.

2. 2

   MAKING THE DOUGH FOR THE EGG PARATHA.Add flour(3 cups), and salt to a large bowl, add oil(3 tbs) and water(1 cup)gradually and mix the dough.

3. 3

   knead the dough until the dough you’ve made is quite smooth on the surface.

4. 4

   Once you have a smooth dough, knead it for another 12 minutes.

5. 5

   use a pull and push movement, always bringing the pulled section to the centre of the dough.

6. 6

   FORMING THE DOUGH BALLS FOR THE EGG ROTI.Once you have a soft and pliant dough, divide it into equal parts and form balls that are slightly larger than golf balls.

7. 7

   HOW TO SOAK THE ROTI DOUGH BALLS IN OIL.Pour the oil(3-4 cups)into a medium-sized glass bowl, and add the paratha dough balls into the oil.

8. 8

   Submerge them completely in oil, cover them with a dishtowel or cling film and leave them to rest overnight or 5-7 hours. (read beginner’s notes above).

9. 9

   HOW TO FORM THE ROTI PARATHA.When the paratha dough is soaked overnight or for 7-8 hours, have a clean flat surface on your counter ready to stretch the dough into a thin paratha.

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    Place the oil-soaked dough in the centre of the counter, using your fingertips first press the dough continuously from the centre, stretching the dough outwards just like you would start to form a pizza base.

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    Using the flat palm of your hand, smooth and stretch the dough outwards, don’t worry about the holes that might appear you can pinch them together.

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    They should be thin enough that the raw paratha is translucent but slightly thinker enough to transfer to a flat griddle(wok, Tawa).

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    HOW TO ADD EGG AND FOLD THE EGG PARATHA.Before going onto your next step, break an egg into a small glass bowl, season with salt and lightly beat it with a fork.

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    You can add onions and green chillies at this point, but for your first try, I would suggest keeping the egg seasoning to basics, which is eggs and a bit of salt.

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    Place the flat pan(wok, tawa)close to the counter where you’ve stretched out the paratha.

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    Using both hands gently transfer the paratha to the wok, and stretch it out as much as you can.

17. 17

    Immediately place the pan over a low-medium fire, let the paratha cook for 2 minutes, and add the beaten egg in the middle.

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    Fold the edges of the dough inwards covering the egg while forming a square paratha, don’t worry about the beaten egg flowing out of the folds or not getting a perfect square.

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    At this point, you are just learning the workflow and easy for you to continue making the parathas without any mistakes.

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    HOW TO COOK THE EGG ROTI PARATHAAdd a teaspoon of oil around the egg paratha and let it cook over low medium heat.

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    Once you notice the egg firm flip it over, press down with a spatula and continue to fry the egg roti, flip a few times to evenly fry the egg parathas.

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    Serve warm with any of the Sri Lankan menu ideas given above.