Name: Madurai Mutta Parotta
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g All-Purpose Flour, maida; 3 large Egg, beaten; 1 medium Onion, finely chopped; 1 tsp Green Chili Pepper, finely chopped; 1 sprig Curry Leaves, finely chopped or torn; ½ tsp Ground Black Pepper, freshly crushed; 4 tbsp Cooking Oil, for stretching dough and cooking; 1 tsp Salt, to taste

1 hr 10 mintotal

Prep 1 hr · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

200 gAll-Purpose Flourmaida
3 largeEggbeaten
1 mediumOnionfinely chopped
1 tspGreen Chili Pepperfinely chopped
1 sprigCurry Leavesfinely chopped or torn
½ tspGround Black Pepperfreshly crushed
4 tbspCooking Oilfor stretching dough and cooking
1 tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 1 hour of dough resting so the parotta can stretch thin before the egg filling is folded in.

Method

Prepare the parotta dough using all-purpose flour, salt, water, and oil. Let it rest for an hour, then divide into balls.
In a mixing jug, thoroughly whisk the eggs with the chopped onions, green chilli, curry leaves, black pepper powder, and salt.
Apply oil to a clean, flat kitchen counter. Take a dough ball and use the heel of your palms to stretch it out into a paper-thin, large transparent circle.
Heat a large, flat tawa on medium heat. Gently lift the thin stretched dough sheet and place it flat on the hot tawa.
Immediately pour half of the seasoned egg mixture directly onto the center of the dough sheet.
Working quickly before the egg sets, fold the four sides of the dough inwards over the egg to create a square, layered envelope.
Drizzle oil around the edges and cook for 2-3 minutes until the bottom layer turns golden and crisp.
2–3 min
Flip the square parotta carefully. Cook the other side until it puffs, which shows the egg inside is steaming and cooking through.
Remove from the tawa and serve immediately while extremely hot.

How to tell it's done

Papery, shatteringly crisp outer layers encasing a thick, fluffy, and deeply spiced steamed omelette.

Getting it right

Tip

Stretching the dough using oiled hands rather than a rolling pin prevents tearing and gives it the iconic South Indian street-style flaky texture.

What to serve it with

Best enjoyed with a spicy empty Salna (gravy) or Chettinad Chicken curry. Tear the parotta and drench it in the gravy.

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