I have always loved Veechu Parata but never thought it would be easy to make at home until I came across this recipe in @sandhiyascookbook Instagram.
I adapted her recipe and tried it out with wheat flour and it tasted so yum. It is definitely a keeper recipe. Easy for days when we are lazy to cook gravy or bored of having the normal chapathis. It goes well with sauce or curd.
For original parata recipe, please make the flour out of maida and follow the same procedure.
Click here for original recipe link. Thanks to Sandhiya mam for the recipe and tricks 🙂
Ceylon Egg Parata / Veechu Parata
- 1 tsp oil
- 1 onion medium sized, chopped
- 2 garlic cloves chopped
- 1/2 cup veggies fresh or frozen;
- 1 tomato medium sized, chopped
- 1 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp coriander powder
- 2 eggs
- 1 cup wheat flour
To make Parata Filling
- In a pan, add 1 tsp oil, 1 chopped onions, 2 chopped garlic cloves and saute it well until onions become translucent.
- Next, add 1/2 cup of chopped vegetables and mix it well until they soften. I have added capsicums and beans here.
- Add 1 chopped tomatoes and mix it well.
- Add 1/4 tsp turmeric powder, 1 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp coriander powder, salt and cook it well until the tomatoes become mushy.
- In a bowl, break open 2 eggs and add the vegetable mix
- Mix it well and keep it aside.
To make Parata
- Mix 1 cup of wheat flour, salt and water and get the dough ready. Rest it for 15 mins.
- Roll out a thin and big sized chapathi.
- In a tawa, add 1 tsp oil, place the chapathi. And immediately pour 2 tbsp of egg-veggie mixture inside it.
- Next, immediately fold both the opposite edges of the dough.
- And next, close the other pair of the opposite edges.
- Cook both the sides until it becomes roasted.
- The Paratas will usually puff up when the eggs are cooked. And you can remove it at this stage. It is done.
- Replace wheat flour with maida to make the original Parata recipe; I used wheat flour to make the healthier version 😀
- Make sure to quickly fold the edges after pouring the egg mixture, else it won't stick properly if the dough gets cooked.