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A thin, flaky, multi-layered flatbread with a savory egg filling cooked right inside. This popular South Indian street food is incredibly satisfying, with crispy edges and a soft, eggy center. Perfect for a hearty breakfast or dinner.
Prepare the Dough
Rest the Dough
Make the Egg Filling
A thin, flaky, multi-layered flatbread with a savory egg filling cooked right inside. This popular South Indian street food is incredibly satisfying, with crispy edges and a soft, eggy center. Perfect for a hearty breakfast or dinner.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 557.75 calories per serving with 13.18g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Stretch the Parotta
Fill and Fold
Cook the Parotta
Serve Hot
Sprinkle a tablespoon of grated mozzarella or cheddar cheese over the egg mixture before folding for a gooey, cheesy version.
Mix in 2-3 tablespoons of cooked, spiced mutton or chicken keema (minced meat) into the egg filling for a heartier, non-vegetarian option.
Add finely chopped bell peppers, carrots, or mushrooms to the egg mixture for extra nutrients and texture.
Increase the amount of green chilies or add a pinch of red chili powder to the egg mixture for an extra kick.
The eggs in the filling provide a complete protein source, essential for muscle repair, growth, and overall body function.
The carbohydrates from the flour provide a significant energy boost, making this a hearty and satisfying meal that can keep you full for hours.
One Egg Veechu Parotta contains approximately 450-550 calories, depending on the amount of oil used. It's a calorie-dense dish, making it a very filling meal.
It's a mixed bag. The eggs provide high-quality protein, but the parotta is made with refined flour (maida) and requires a significant amount of oil for cooking, making it high in refined carbs and fats. It's best enjoyed as an occasional treat rather than a daily meal.
You can, but the result will be very different. Maida's high gluten content allows it to be stretched paper-thin. Atta will not stretch as much and will result in a denser, less flaky parotta that is more prone to tearing.
This usually happens for two reasons: insufficient kneading or not enough resting time. Ensure you knead the dough until it's very soft and elastic. Most importantly, do not shorten the 2-hour initial resting period, as this is when the gluten relaxes, making the dough stretchable.
Egg Veechu Parotta is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat on a hot tawa over low heat for a few minutes on each side until warmed through. Note that it won't be as crispy as when freshly made.
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