Ceylon paratha (egg and keema masala) Recipe

Cooking Directions

• STEP 1.In a bowl, combine minced meat, spices, and chopped onions to make the keema masala filling.
• STEP 2.Divide the dough into small balls and roll each ball into a thin circle.
• STEP 3.Place a spoonful of the keema masala filling onto the center of each circle.
• STEP 4.Fold the edges of the circle towards the center to form a square shape, sealing the filling inside.
• STEP 5.Heat a griddle or frying pan and cook the paratha on both sides until golden brown and crispy.
• STEP 6.Serve hot with a side of raita or chutney.

Cooking Tips

• Make sure to roll out the dough thinly to achieve a flaky and crispy paratha.
• You can adjust the spices in the keema masala filling according to your taste preferences.
• For a vegetarian version, you can replace the keema with mashed potatoes or paneer.

Storage and Serving

• Ceylon paratha is best served hot and fresh.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply warm the parathas in a pan or microwave until heated through.