I always loved this mutton paratta in most of the restaurants we visit in chennai.this specially made stuffed paratta is so soft and the filling takes the majority part of the dish.the flavour of the egg and the meat together gives the intense flavour for this paratta.i always wanted to try this at home and finally on one fine day when my kids left me alone(i mean it..2 naughty kids at home and they completley engage me the entire day), i wanted to try my hands on this.
to make the perfectly cooked paratta u gotta roll the dough paper thin so that u could see through it.
if not rolled this thin then the inside of the paratta wont be cooked properly.So put in all ur effort into rolling it into paper thin.
this can be achieved only if u give the dough its resting time.during this time the dough attains its elasticity and gives u that perfect consistency to stretch n stretch and stretch.(ofcourse this is not an easy man's job..So be patient while making this paratta.And do not prepare it while u are in a hurry.(TRUST ME, ITS ALL WORTH THAT PAIN AND EFFORT U PUT IN).
The paratta also takes quite sometime to cook properly on the stove top.always keep the flame at low and let the paratta brown.increasing the flame burns the paratta on the outside while keeping the dough raw on the inside.So finally here's the recipe for the yummiest ceylon mutton paratta.ENJOY
- All purpose flour/ Maida - 3 cups
- egg - 2 large
- salt - 1/4 teaspoon
- melted vegetable fat/butter - 1 tablespoon
- milk - 1 cup.
- ghee - to shallow fry the parottas
- take the flour in a mixing bowl and add salt to it.mix well
- lightly beat the 1 egg and add the milk to the egg.mix to blend
- make a well in the center and add half of the milk egg mixture.knead well.
- keep adding the liquid untill the dough becomes pliable.
- keep kneading untill the dough becomes soft and non-sticky.
- the dough should be non-sticky.if it is sticky add little flour and if it hard to knead add little more milk.
- cover the dough with wet cloth and leave aside for 2hrs.
- meanwhile prepare the filling.
- You can use my chettinad mutton curry recipe from here for the filling.once u attain the gravy stage of the mutton gravy keep stirring till it becomes a bit dry.then u can use this to fill the parottas.
- After two hours, remove the cloth and knead the dough again for 5mins.divide it into equal sized balls.
- now flour the working surface and start rollling the dough with the rolling pin.
12.the dough should be really thin (paper thin) after rolling
13.now slightly beat the another egg and using a pastry brush, apply a generous coating over the rolled dough.the rolled dough should be somewhat square shaped.
14.place two tablespoons full of the filling generously .
15.start folding the dough from the left side towards the center so as to cover half of the filling
16.next bring the right side of the dough and overlap on the left fold.lightly brush with egg.
17.then bring the top end towards the center and again bring the bottom end towards the center and overlap the top fold.now u will be having a stuffed dough in a square shape.
18.apply beaten egg generously on all sides.
19.heat a tawa.add little ghee.i always use freshly prepared homemade ghee.u can check my recipe for homemade ghee here
20.place the side of the parotta on which u have applied the egg
21.now the other side will be on top .apply the egg generously on this side also and sprinkle little ghee.let it cook for few mins on low flame.
22.Now flip it over and cook for few more mins.It should have become golden brown by now.
23.if your sides are not cooked properly, use two flat ladles like shown in the picture below to hold the parottas upright.now cook on all the sides with the two ladles and holding the parotta upright on all the sides.
24.Alternatively u can bake the parottas in a preheated oven at 180 degree celcius for 20 minutes.bake for 10mins on one side and flip the parottas and bake for another 10mins.
25.Serve with tomato ketchup and raitha
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