Keralan Indian · India

Turmeric and Cumin Kerala Parotta with Wheat and Egg

Name: Turmeric and Cumin 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 turmeric; 1/2 tsp ground cumin

Adds a golden hue and earthy warmth with turmeric and cumin for a vibrant twist.

47 minutes4 servings

Method

Mix turmeric and cumin 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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