Muttai Parotta

1. 1
   knead · ~10 min

   Knead the parotta dough.

   1.Add all-purpose flour, sugar and 1 pinch of salt to a bowl.

   2.Pour in 1 tbsp oil and water little by little.

   3.Knead for 6 to 8 minutes until smooth, soft and slightly stretchy.

   4.Rub a little oil over the dough and keep it covered.

   TIPA soft dough gives softer layers, so do not make it stiff.
2. 2
   rest · ~20 min

   Rest the dough.

   Let the covered dough rest for 20 minutes so the gluten relaxes and the parottas are easier to stretch.

3. 3
   mix · ~3 min

   Make the egg mixture.

   1.Break 4 eggs into a bowl.

   2.Add onion, green chili, coriander leaves, black pepper and the remaining salt.

   3.Beat well until the mixture looks even and lightly frothy.
4. 4
   prep · ~10 min

   Divide and shape the dough.

   1.Divide the dough into 4 equal balls.

   2.Grease the work surface and each dough ball with a little oil.

   3.Roll or stretch each ball into a thin sheet.

   4.Fold the sheet into loose layers and coil it into a round.

   TIPUse oil instead of dry flour while shaping to keep the layers distinct.
5. 5
   rest · ~10 min

   Rest the shaped dough rounds.

   Keep the coiled rounds covered for 10 minutes so they relax before rolling.

6. 6
   prep · ~5 min

   Roll the parottas.

   Gently flatten each rested round into a medium-thick disc, about 6 to 7 inches wide, without pressing out all the layers.

7. 7
   fry · ~12 min

   Cook the parottas halfway.

   1.Heat a tawa over medium heat.

   2.Place one rolled parotta on the hot tawa.

   3.Cook for about 1 minute until light spots appear, then flip.

   4.Drizzle a little oil and cook the second side for 1 minute.

   5.Repeat with the remaining parottas.

   TIPDo not fully brown them now; they will cook again with the egg.
8. 8
   assemble · ~4 min

   Add the egg to each parotta.

   1.Beat the remaining 1 egg in a small bowl.

   2.Place one half-cooked parotta back on the tawa.

   3.Pour a portion of the onion egg mixture over it and spread gently.

   4.Fold the sides slightly inward to hold the egg if needed.
9. 9
   fry · ~15 min

   Cook the muttai parottas through.

   1.Drizzle a little oil around the edges and cook over medium-low heat until the egg sets.

   2.Flip carefully and cook the other side until golden in spots and fully cooked.

   3.Repeat with the remaining parottas and egg mixture.

   TIPKeep the heat medium-low so the egg cooks through before the outside gets too dark.
10. 10
    serve

    Serve hot.

    Serve the muttai parotta hot from the tawa. It pairs especially well with salna or a simple onion raita.

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