May 23, 2008

Ceylon Egg Parota

This is another simple parota with the
Ingredients
Onion - 1
Egg - 2
curry leaves - 1 twig
coriander leaves - few
salt
Green chillies - 4
Method
Chop chillies , curry leaves , coriander leaves and onions.
Beat the eggs well and add chopped onions,curry ,coriander
leaves ,green chillies and salt.
Spread the dough thinly.
Lift it slowly and spread it in a hot tawa.
Add the egg mixture in the centre.
Fold the parota like in Pic.
Apply 1 tsp oil.
Cook well on both sides in a medium flame.
Serve with chalna.
This is my another entry to Roti Mela.
Divya of Dilse has passed this award to me.Thank you
so much Divya.
Now I like to pass on this award to Asha , Cham , Trupti , Roopa.

24 comments:

Asha said...

Beautiful paratha girl. First I have to learn to make the dough THAT thin!:D
Looks wonderful, kids will love it. Enjoy the award and thank you for thinking of me too!:)

Cham said...

Ha Kamala , i wish I should be ur neighb... I though u re going to make this ceylon parota too :) After seeing ur veechu paratha, Congrats For ur well deserved award, i think u should get one special award 4 parothas. Thank you so much to pass it, I really proud to get it from u :)
Happy long weekend!

Happy cook said...

I love parathas.
I always think they are so difficult to make.
Yours look so delicious

Kalai said...

Congrats on the award, dear! The parotta looks delicious!!! :)

Sukanya Ramkumar said...

Hi Kamala...
That was a YUMMY! Parota once again. U are a parota queen. U make such a lovely variety of parotas. Wanted to learn more form u. Enjoy!...

Roopa said...

Hi Kamala I have a surprise for you!!

Roopa said...

Hey and thanks a lot for the award too!!

Divya Vikram said...

Hi akka..
I love this ceylon parota..and drooling here seeing the picture..Am coming to your place at least to have all these versions of parotas

Divya Vikram said...

Hi akka..
I love this ceylon parota..and drooling here seeing the picture..Am coming to your place at least to have all these versions of parotas

Uma said...

delicious parota, Kamala! It seems you changed your template! the header looks cool. I changed my template too.

vandana rajesh said...

yummm....must be requiring a lot of practice to get it right(rolling out the paratha).Can't wait to eat it.

notyet100 said...

wow...will sur mke this,..

bhags said...

My frist time here, the paratha looks yum....congrats for the award

homecooked said...

Your paratha looks yummy and the step by step instructions are so helpful! How do you pull the dough so thin?? I am so clumsy it would be tearing in a thousand places :)

sra said...

Oh, so this is how it's made? I always wondered how they got the egg to spread across the parota and stay there!

Andhra Flavors said...
This comment has been removed by the author.
ranji said...

hey kamala..this recipe simply rocks..lovely step by step instructions:)..looks delcious..
congrats on ur well deserving award..

Andhra Flavors said...

kamala,
Visit My Blog for Your award.

Sagari said...

beautiful paratha kamala

Felcy said...

How do you roll the parotta so thin..? I tried it but I couldnt roll it thin... Should we have to leave the dough for 2 hrs...? Is that the secret of the thin layers..? naa roll pannum pothu holes varuthu...:(

Laavanya said...

I've had this in singapore.. yummy.. and what a great entry! You've made it so well.

meeso said...

Goodness, That looks great and a lot of work!!!

Manoo said...

No offense meant. I dont know how this paratha got a name ceylon paratha. there is no paratha like this in ceylon. In Malaysia, there have such paratha (Roti-Telur Bawang: Telur = Egg Bawang = Onion).
Vechu Rotti & Kothu Rotti are popular rotti-s frm ceylon.
However, your blog is good. Wishing you all the best....
I would like to point something. No offense again. Many restaurants serve food items saying they are ceylon items but they are not. I am a pure ceylonisse who just came abroad 2 yrs back. lived my 19 yrs there.... travelled all over ceylon as its a very small place.

Anonymous said...

Enjoyed reading

the report - most informative thanks