Egg Kizhi Parotta
- 95 min
- medium
- Serves 4
Egg kizhi parotta of homemade parottas and egg masala wrapped in banana leaf and heated on a tawa. Medium-spicy, serves 4, 1 hour 35 minutes plus resting.
Good for: Party, Rainy Day
Ingredients
Maida500 grams
Salt2½ tsp
Water, For Kneading300 ml
Oil8 tbsp
Onion, Finely Chopped3
Green Chilli, Finely Chopped15 grams
Ginger Garlic Paste1 tbsp
Curry leaves4 grams
Tomato, Finely Chopped2
Turmeric Powder½ tsp
Red Chilli Powder3 grams
Garam Masala Powder1 tsp
Eggs8
Coriander Leaves, Finely Chopped15 grams
Black Pepper Powder½ tsp
Banana Leaf4
Contains: egg, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 940kcal | 3760kcal |
| Protein | 27g | 110g |
| Carbohydrate | 109g | 434g |
| Fat | 43g | 170g |
| Fibre | 6.1g | 24g |
| Sugar | 5.6g | 22g |
Method
Get ready by peeling and finely chopping the onions. Finely chop the green chillies, tomatoes and coriander leaves. Rinse the curry leaves. Rinse the banana leaves and wipe them dry.
Combine the maida and salt in a bowl. Add the water little by little to make a soft, slightly sticky dough, then add the oil and knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Divide the dough into 8 balls, coat them with a little of the measured oil and rest for 5 minutes. Stretch each ball thin and fold it into a loose square. Cook each parotta on a tawa over medium flame for about 2 minutes per side until light golden spots appear, using the remaining oil as needed. Keep the cooked parottas whole and covered.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the onion, green chilli, ginger garlic paste and curry leaves, then fry for 4 to 5 minutes until the onion is light golden. Add the tomato, turmeric, red chilli powder, garam masala, salt and water. Cook for 5 minutes until the tomato is soft and the raw smell is gone.
Beat the eggs with the coriander leaves and pepper. Pour them into the kadai and cook on medium flame for 3 to 4 minutes, stirring until softly set with no runny egg.
Warm the four banana leaves one by one on a tawa over low flame for 2 minutes in total, until each leaf bends without tearing. Place 2 parottas on each leaf, spoon one-fourth of the egg masala over them, and fold each leaf securely into a parcel. Place it fold-side down.
Place the parcels on the tawa, cover and heat on low flame for 4 to 5 minutes. Turn them once halfway through. Remove them when the leaves are wilted and the filling is hot inside.
Before you start
- How long does Egg Kizhi Parotta take?
- 1 hour 35 minutes from start to finish. That is 35 minutes of preparation and 1 hour of cooking.
- How many people does Egg Kizhi Parotta serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Egg Kizhi Parotta vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Egg Kizhi Parotta spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Egg Kizhi Parotta?
- 500 grams Maida, 15 grams Green Chilli, 4 grams Curry leaves, 3 grams Red Chilli Powder, 15 grams Coriander Leaves, 3 Onion, and a few more listed on this page.
- Do I need a pressure cooker for Egg Kizhi Parotta?
- No, it is cooked in an open pot.
- How many calories are in Egg Kizhi Parotta?
- About 940 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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