Theres a deep connection between food and our memories of a place. One of the first things that come to my mind when I think of Chennai food is Ponnuswamy Biriyani, and the next in line is Ceylon chicken Egg parotta from Marina park in Foreshore Estate.
When in Chennai, we usually order in this Mughalai parotta from that restaurant and just one is enough for an absolutely delicious and filling dinner.
After coming to Cairo, I started making this on my own and I usually make it with Wheat flour (like chappati and egg filling). Yesterday, after a long time I made it with maida just like how we used to have back in Chennai and oooolalala it really warmed our souls as well as satisfied our appetite!!!
Chicken: 600 gms
Pepper: 3/4 tbsp
Salt: as required
Pressure cook this for 5 whistles on high flame.
When it cools, shred the chicken.
For the Parotta
Maida: 4 cups
Milk: 1 cup
Water: 1 cup or as required to make a dough (after the milk is added)
Sugar: 1/2 tbsp
Salt: as required
Oil: 2 tbsp
Mix the salt and sugar in the flour.
Add milk to it and then required water to make a smooth dough
(I worked my stand mixie on speed 2 for 8 to 10 minutes)
Now take the dough out and add the 2 tbsp oil to it and knead again for a few seconds.
Keep this in a greased bowl and cover with a damp cloth.
Keep this aside for one hour or more. (I keep for 2 to 3 hours)
If I make it with wheat flour, I keep only for half an hour or even lesser.
For the Chicken Keema
Onion: 2 medium diced
Ginger Minced: 1 tsp
Garlic Minced: 1 tsp
Green Chillies: 2 chopped
Red Chilly Powder: 2 level tsp
Turmeric Powder: a pinch
Fennel Powder: 1 tsp
Garam Masala or Meat Masala: 1/4 tsp
Oil and Salt: as required
Heat oil in a pan and saute the onions, ginger and garlic till the onions are translucent
Now add all the powders and saute on low flame.
Add the cooked and shredded chicken, salt and mix everything properly.
Do a taste test and add salt if needed.
Let it cool
Whisk the eggs properly, add salt and mix in the chicken keema to it and keep aside
Now take the dough and make 10 equal balls out of it.
Roll out each ball as thinly as possible.
Heat the tawa and place the rolled out disc and let it just cook (say about 20 to 30 secs)
Turn it over and place 2 tbsp of the egg keema mix in the middle.
Immediately fold from al the four sides so that the egg keema mix is properly closed and you have a square shaped parotta.
Cook on medium heat by sprinkling oil.
When it is brown and the parotta starts puffing up, take off heat.
(Puffing up is the sign that the egg inside is cooked)
Serve warm with any side dish or just with tomato sauce.