Egg Veechu Parotta with Plain Salna

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, 0.75 tsp salt, and sugar.
   • Add 2 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
   • Gradually add lukewarm water and knead for 10-15 minutes to form a very soft, smooth, and elastic dough. It should be slightly sticky but pliable.
2. 2

   Rest the Dough

   • Apply a thin layer of oil over the dough, cover the bowl with a damp cloth, and let it rest at room temperature for a minimum of 2 hours. For best results, rest for 4 hours.
   • After the first rest, divide the dough into 4 equal-sized balls.
   • Place the balls in a bowl and pour about 1/4 cup of oil over them, ensuring they are fully coated. Cover and let them rest for another 30 minutes.
3. 3

   Make the Egg Filling

   • While the dough balls are resting, prepare the filling. In a separate bowl, crack the 4 eggs.
   • Add the finely chopped onion, green chilies, coriander leaves, 0.5 tsp salt, black pepper powder, and turmeric powder.
   • Whisk vigorously until the mixture is well combined and slightly frothy. Set aside.
4. 4

   Stretch the Parotta

   • Generously oil your work surface (like a clean kitchen counter or a large board).
   • Take one oiled dough ball and flatten it with your hands. Begin to stretch it by gently pulling from the edges, working your way around.
   • Continue stretching until the dough is paper-thin and translucent, like a large handkerchief. Don't worry about small tears; the goal is thinness.
5. 5

   Fill and Fold

   • Pour approximately one-fourth of the egg mixture into the center of the stretched dough sheet.
   • Carefully fold one side of the dough over the egg mixture, then fold the opposite side over it, like folding a letter.
   • Finally, fold the top and bottom ends to create a sealed square or rectangular packet.
6. 6

   Cook the Parotta

   • Heat a tawa or a large flat skillet over medium heat. Add about 1 tbsp of the remaining oil.
   • Carefully lift the folded parotta and place it on the hot tawa.
   • Cook for 2-3 minutes on the first side, until golden brown spots appear. The parotta will puff up as the egg cooks.
   • Flip it over, drizzle a little more oil around the edges, and cook for another 2-3 minutes until the other side is golden brown and the egg inside is fully cooked.
   • Repeat the stretching, filling, and cooking process for the remaining dough balls.
7. 7

   Serve Hot

   • Serve the Egg Veechu Parotta immediately while it's hot and crispy. It pairs wonderfully with a spicy chicken or vegetable salna (curry) or a simple onion raita.