Keralan Indian · India

Cumin and Coriander Kerala Parotta with Wheat and Egg

Name: Cumin and Coriander Kerala Parotta with Wheat and Egg
Total time: 47 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 2 cups wheat flour; 1/2 cup water; 1/4 cup oil; 1/4 tsp salt; 1 egg; 2 tbsp ghee; 1/2 cup milk; 1/2 tsp ground cumin; 1/2 tsp ground coriander

Adds warm, earthy notes with cumin and coriander to enhance the flatbread's flavor.

47 minutes4 servings

Method

Mix cumin and coriander into the wheat flour and salt.
Mix wheat flour, salt, and oil. Gradually add water and milk, kneading into a soft dough. Let rest for 15 minutes.
Divide dough into small balls. Roll each into a thin flatbread. Fry in ghee until golden brown.
Top with a fried egg. Serve warm.
No internal temperature required for parotta.

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