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How to make Sri Lankan egg roti/paratha.

 

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, stuffed parathas all have one thing in common and that is they all use a paratha roti with or without egg.

 

Since I’ve already posted the godamba roti(Sri Lankan paratha) recipe on the blog, here’s the recipe for soft paratha egg roti recipe.

 

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

 

How to make Sri Lankan egg roti/paratha. A step-by-step guide on how to make egg paratha. A must-know roti(paratha)recipe if you want to make some of the well known Sri Lankan street food and snacks at home

 

3 easy menus you can

serve with egg roti.

 

 

 

 

How to make Sri Lankan egg roti/paratha. A step-by-step guide on how to make egg paratha. A must-know roti(paratha)recipe if you want to make some of the well known Sri Lankan street food and snacks at home

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How to make Sri Lankan egg roti/paratha. A step-by-step guide on how to make egg paratha. A must-know roti(paratha)recipe if you want to make some of the well known Sri Lankan street food and snacks at home

 

Beginner’s tips on making the egg roti.

 

  • As you make the dough, pour the water gradually to reach the Parata dough consistency. 

 

  • It’s essential that the dough should not be sticky. 

 

  • Should you accidentally pour too much water, add a few tablespoons of flour to bring the paratha dough to the correct consistency. 

 

  • Once you’ve formed the dough. you need to continue kneading it for another 10-12 minutes. 

 

  • Once the paratha dough is done, it needs to be smooth and not stick to your hands or the sides of the pan.

 

kneading smooth dough for egg roti.

  • Make sure to submerge the roti dough balls overnight or at least 6-8 hours for the paratha dough to soak in the oil. 

 

  • DO NOT REFRIGERATE the dough balls, leave it covered with a dishtowel inside your microwave or oven. 

 

  • Before you think of making the egg paratha, make sure you consider having a free, clean workspace to smooth out the dough. 

 

  • I actually used a large baking tray to smooth out the dough.

 

stretching the roti paratha dough thin image

  • You can use a flat tawa to make the soft paratha roti or you can use a wok as I did. 

 

  • You might make a few mistakes at the beginning but I promise, you can make the egg roti in a wok.

 

  • The image below shows you how I stretched the Parata dough in a wok.

stretching the egg roti dough and adding egg. how to make egg paratha.

  • 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.
     

 

  • Read and follow the Sri Lankan egg roti recipe and watch the video attached. 

 

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 to make the roti recipe.

  • Make the dough balls.

 

  • Place the roti balls in a bowl of oil and leave it to soak overnight or 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, fold the dough over the egg.

 

  • Fry both sides of the roti. 

 

Adding a whole egg Vs adding a beaten egg on the paratha.

While adding a whole egg will give you the same egg roti(see image below).

 

I find the roti is slightly tougher and the egg is concentrated to a corner of the roti.

 

But adding a seasoned beaten egg gives a fluffier and crispier egg roti, so please make sure to lightly beat the egg.

 

 

More roti/flatbread.

Sri Lankan coconut roti(pol roti).

 

Roti Paratha, godamba roti.

 

recipe difficulty rating.

How to make Egg roti.

 

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

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

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

 

Method

Watch the short video guide above to help you make the soya chunk devil curry.

How to make the dough.

 

Add flour(3 cups), 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 continue to knead it for another 12 minutes.

 

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

 

How to form the dough balls.

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

 

How to soak the roti dough balls in oil.

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

 

Submerge them completely in oil, cover with a dishtowel or cling film and leave it 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 7-8 hours, have a clean flat surface in your counter ready to stretch the dough into a thin paratha.

 

Place the oil-soaked dough in the center of the counter, using your fingertips first press the dough continuously from the center, 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 to a small glass bowl, season with salt and lightly beat it with a fork.

 

You have the option of adding onions, 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, stretch it out as much you can.

 

Immediately place the pan over a low-medium fire, let the paratha cook for 2 minutes, 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 that is easy for you to continue making the parathas without any mistakes.

 

How to fry the egg roti.

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.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 5

How to make Sri Lankan egg roti/paratha.

How to make Sri Lankan egg roti/paratha.

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

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

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 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

Instructions

Watch the short video guide above to help you make the egg roti/paratha.

HOW TO MAKE THE DOUGH.

Add flour(3 cups), 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 continue to knead it for another 12 minutes.

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

HOW TO FORM THE DOUGH BALLS.

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

HOW TO SOAK THE ROTI DOUGH BALLS IN OIL.

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

Submerge them completely in oil, cover with a dishtowel or cling film and leave it 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 7-8 hours, have a clean flat surface in your counter ready to stretch the dough into a thin paratha.

Place the oil-soaked dough in the center of the counter, using your fingertips first press the dough continuously from the center, 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 to a small glass bowl, season with salt and lightly beat it with a fork.

You have the option of adding onions, 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, stretch it out as much you can.

Immediately place the pan over a low-medium fire, let the paratha cook for 2 minutes, 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 that is easy for you to continue making the parathas without any mistakes.

HOW TO FRY THE EGG ROTI

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.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 2596Total Fat: 274gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 243gCholesterol: 186mgSodium: 143mgCarbohydrates: 31gFiber: 1gSugar: 0gProtein: 10g
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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