How to make Sri Lankan egg roti paratha.

A step-by-step guide on how to make egg roti.

A must-know roti(paratha)recipe if you want to make some of the well-known Sri Lankan street food and snacks at home.

Beef curry Rotis, kottu, dolphin kottu, and stuffed parathas have one thing in common: they all use a paratha roti with or without an egg.

With a little prep work, you can easily make these rotis at home to substitute bread or any type of carbs.

what to serve with egg roti paratha

• Mild curries to serve with the egg roti.
  • SRI LANKAN DHAL CURRY(parippu,dal,daal).
  • ALOO KURMA(potato korma)
  • chickpea and potato curry(chana aloo curry).
  • Sri Lankan Potato curry(ala kiri hodi).
• Spicy curries to serve with egg roti paratha.
  • BEEF VINDALOO(Indian beef recipe).
  • MINCED BEEF CURRY(ground beef curry).
  • Indonesian rendang beef
  • SLOW COOKED BEEF CURRY(like my grandmother makes).
  • MUGHLAI CHICKEN KORMA(North Indian chicken curry).
  • SRI LANKAN AUTHENTIC CHICKEN CURRY.

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Tips to make the egg roti paratha.

1. As you make the dough, pour the water gradually to reach the Parata dough consistency. 
2. The dough mustn’t be sticky. 
3. Should you accidentally pour too much water, add a few tablespoons of flour to bring the paratha dough to the correct consistency. 
4. Once you’ve formed the dough. you need to continue kneading it for another 10-12 minutes. 
5. Once the paratha dough is done, it needs to be smooth and not stick to your hands or the sides of the pan.
6. Make sure to submerge the roti dough balls overnight or at least 6-8 hours for the paratha dough to soak in the oil. 
7. DO NOT REFRIGERATE the dough balls, leave it covered with a dishtowel inside your microwave or oven. 
8. Before you think of making the egg paratha, make sure you consider having a free, clean workspace to smooth out the dough. 
9. I actually used a large baking tray to smooth out the dough.
10. You can use a flat tawa to make the soft paratha roti or you can use a wok as I did. 
11. You might make a few mistakes at the beginning but I promise, you can make the egg roti in a wok.
12. The image below shows you how I stretched the Parata dough in a wok.
13. You will regularly come into contact with the Tawa/wok as you further stretch and fold the paratha dough.
    To avoid constantly burning your fingers, remove the flat pan/wok to stretch the paratha dough in the pan before you continue following the paratha instructions below. 
14. Adding a whole egg Vs adding a beaten egg on the paratha.
15. While adding a whole egg will give you the same egg roti, I find the roti is slightly tougher and the egg is concentrated to a corner of the roti.
16. But adding a seasoned beaten egg gives a fluffier and crispier egg roti, so please make sure to lightly beat the egg.

Utensils and appliances needed.

• large bowl to mix the ingredients.
• Medium-sized bowl.
• Kitchen towel.
• A flat surface to roll out the roti dough and stretch it out.
• A flat griddle, wok a flat tawa.

Workflow for Sri Lankan egg roti recipe.

• Make the dough balls.
• Place the roti balls in a bowl of oil and leave it to soak overnight for 7-8 hours.
• Stretch the dough as thin as you can on a flat surface.
• Place on a hot flat griddle or wok.
• Add egg, and fold the dough over the egg.
• Fry both sides of the roti. 

More roti and paratha recipes

Garlic Naan recipe without yeast.

Stovetop Naan bread( Indian Naan bread)

Sri Lankan coconut roti(pol roti).

Roti Paratha, godamba roti.

RECIPE DIFFICULTY- LITTLE CARE NEEDED

Ingredients to make the egg paratha

Ingredients mentioned below use standard measuring cups and spoons.

To make 10 egg roti parathas.

3 cups of flour

salt to season

1 cup of water(used as needed until you reach the correct consistency)

3-4 cups of oil to submerge the rolled-out roti balls(3 tablespoons will be used to smooth out the roti as well)

10 eggs

How to make Egg roti paratha

Please make sure to read the recipe instructions carefully to avoid mistakes.

Making the dough for the egg paratha

Add flour(3 cups), and salt to a large bowl, add oil(3 tbs) and water(1 cup)gradually and mix the dough.

knead the dough until the dough you’ve made is quite smooth on the surface.

Once you have a smooth dough, knead it for another 12 minutes.

use a pull and push movement, always bringing the pulled section to the centre of the dough.

forming the dough balls for the egg roti.

Once you have a soft and pliant dough, divide it into equal parts and form balls that are slightly larger than golf balls.

How to soak the roti dough balls in oil.

Pour the oil(3-4 cups)into a medium-sized glass bowl, and add the paratha dough balls into the oil.

Submerge them completely in oil, cover them with a dishtowel or cling film and leave them to rest overnight or 5-7 hours. (read beginner’s notes above).

How to form the roti paratha.

When the paratha dough has been soaking overnight or for 7-8 hours, have a clean flat surface on your counter ready to stretch the dough into a thin paratha.

Place the oil-soaked dough in the centre of the counter, using your fingertips first press the dough continuously from the centre, stretching the dough outwards just like you would start to form a pizza base.

Using the flat palm of your hand, smooth and stretch the dough outwards, don’t worry about the holes that might appear you can pinch them together.

They should be thin enough that the raw paratha is translucent but slightly thinker enough to transfer it to a flat griddle(wok, Tawa).

How to add egg and fold the egg paratha.

Before going onto your next step, break an egg into a small glass bowl, season with salt and lightly beat it with a fork.

You have the option of adding onions, and green chillies at this point but for your first try, I would suggest keeping the egg seasoning to basics and that is eggs and a bit of salt.

Place the flat pan(wok, tawa)close to the counter where you’ve stretched out the paratha.

Using both hands gently transfer the paratha to the wok, and stretch it out as much as you can.

Immediately place the pan over a low-medium fire, let the paratha cook for 2 minutes, and add the beaten egg in the middle. 

Fold the edges of the dough inwards covering the egg while forming a square paratha, don’t worry about the beaten egg flowing out of the folds or not getting a perfect square.

At this point, you are just learning the workflow and easy for you to continue making the parathas without any mistakes.

How to cook the egg roti paratha

Add a teaspoon of oil around the egg paratha and let it cook over low medium heat.

Once you notice the egg firm flip it over, press down with a spatula and continue to fry the egg roti, flip a few times to evenly fry the egg parathas.

Serve warm with any of the Sri Lankan menu ideas given above.

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