Flaky Ceylon parotta folded in square style, made with egg dough, served hot on a banana leaf – a Tamil street food classic.
Breakfast and Dinner Recipes, Lunch Recipes, Parotta, Recipes, South Indian Bread, Street Food Recipes

Ceylon Parotta, How to make Plain Ceylon Parotta

Ceylon Parotta is a flaky, stuffed flatbread folded into a triangle or square and cooked on a hot tawa until crisp outside and soft within. It’s often seen at Tamil Muslim weddings and parotta stalls, filled with spicy egg or keema masala and served piping hot with salna.

When I moved to the U.S., I was surprised to see frozen square versions in the stores — and it instantly reminded me of how my mother-in-law would make parottas back home, folding them neatly and kneading egg into the dough for that extra softness. While some restaurants may skip the egg for convenience or cost, this home-style touch adds richness and keeps the layers soft even after cooling.


She never needed fancy plating or garnish — just her legendary chicken curry and square parotta, and the whole house would go silent at the table. Inspired by her method, this recipe brings back that flaky joy with a little revival magic — folded, filled, and flavored just the way I like to remember it. Here is plain street food style Ceylon Parotta recipe from my kitchen.

Bite of History – Ceylon Parotta

Despite its name, Ceylon Parotta isn’t from Sri Lanka. It’s a Tamil Muslim street food classic, born in the kitchens of Madurai and Ramnad. Traditionally folded like a triangle or square, it’s stuffed with spicy fillings and pan-fried to golden perfection. The name “Ceylon” was likely added to evoke an exotic charm, but the roots are purely Tamil. In many homes, egg is kneaded into the dough for extra softness — a quiet tradition passed through generations, one flaky layer at a time.

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Ingredient Roles – Ceylon Parotta

For the Dough


Ingredient		Role in Dough
All-purpose flour (maida)Forms the base dough; provides gluten for stretch and flaky layers
EggAdds softness, rich color, and elasticity to the dough
SaltEnhances overall flavor
SugarHelps balance taste and encourages mild browning
OilKeeps the dough pliable and contributes to flakiness
Warm waterBrings the dough together and helps develop gluten
Oil or ghee (for cooking)Used while frying to achieve golden, crisp layers

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Ceylon Parotta, How to make Plain Ceylon Parotta
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Ceylon Parotta, How to make Plain Ceylon Parotta

Recipe by Sandhya Riyaz
0.0 from 0 votes
Course: Main Course, DinnerCuisine: Tamil Muslim, South Indian Street FoodDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

25

minutes
Resting Time

2

hours
Rolling and Shaping time

15

minutes

Flaky, square-folded Ceylon Parotta made with egg dough and a spiced filling — a Tamil Muslim classic pan-fried to golden perfection.

Ingredients for Ceylon parotta

  • 2 cups, 2 All-purpose flour (maida)

  • 1 nos. 1 Egg (large sized)

  • ¾ teaspoon, ¾ Salt

  • ½ teaspoon, ½ Sugar

  • 2 tablespoon, 2 Oil (for dough)

  • 5 tablespoon, 5 Ghee or Oil (for layering and cooking)

  • ½ cup, ½ Warm water, as needed (around ½ cup or slightly more)

Directions to make Ceylon Parotta

  • Prepare the Dough
  • In a wide mixing bowl, add 2 cups of maida, ¾ tsp salt, ½ tsp sugar, and 2 tbsp oil.
    Crack in 1 egg and mix gently.
    Add warm water little by little and knead into a soft, smooth dough. It should be pliable but not sticky.
    Knead well for 8–10 minutes until elastic.
    Smear a few drops of oil on top, cover with a cloth or lid, and rest for at least 1 hour (up to 2 hours is ideal for softer layers).
  • Divide & Stretch the Dough
  • Divide the rested dough into 5 or 6 equal balls.
    On a greased surface, take one ball and flatten or stretch it thin using your hands or a rolling pin.
    It should be paper-thin — almost see-through but not torn.
  • Cook the Parottas
  • Heat a tawa or flat pan over medium flame.
    Drizzle some oil or ghee. Place one folded parotta on the tawa.
    Cook for 2–3 minutes on each side, pressing gently with a spatula, until golden and crisp.
    Repeat for the remaining parottas.

Notes

  • 1 cup = 250 ml
  • Egg in the dough adds softness and a light golden crust. Dough can be made without it, but the texture won’t be the same.
  • Resting the dough helps gluten develop, making it more elastic and giving your parottas soft, flaky layers. The longer you rest (within reason), the better the texture.

Directions to make ceylon parotta with step by step images

  • In a wide mixing bowl, add 2 cups of maida, ¾ tsp salt, ½ tsp sugar, and 2 tbsp oil. Crack in 1 egg and mix gently.
  • Add warm water little by little and knead into a soft, smooth dough. It should be pliable but not sticky. Knead well for 8–10 minutes until elastic.
    Smear a few drops of oil on top, cover with a cloth or lid, and rest for at least 1 hour (up to 2 hours is ideal for softer layers).
  • Divide the rested dough into 5 or 6 equal balls.
    On a greased surface, take one ball and flatten or stretch it thin using your hands or a rolling pin.
    It should be paper-thin — almost see-through but not torn. Fold as shown.
  • Heat a tawa or flat pan over medium flame.
    Drizzle some oil or ghee. Place one folded parotta on the tawa.
    Cook for 2–3 minutes on each side, pressing gently with a spatula, until golden and crisp. Repeat for the remaining parottas.

Pro Tips to make tasty Muslim Style Ceylon Parotta

  • Rest the dough well – A minimum of 1 hour gives better gluten development and soft layers. More time = softer parottas.
  • Don’t skip the oil between folds – That’s what gives the signature flakiness.
  • Cool the filling before stuffing – Hot filling can tear the thin dough while folding.
  • Cook on medium heat – Too hot and it’ll brown before the inside heats through.
  • Use a heavy tawa – Cast iron or thick nonstick pans give even golden spots.

Serving Suggestions

  • Classic: Serve hot with onion raita and coconut or tomato salna.
  • Comfort style: Just pair with curd and lemon pickle.
  • Indulgent: Pair with Muslim-style chicken curry (like your MIL’s legendary one!)
street food ceylon parotta
Ceylon Parotta by Sandhya Riyaz

FAQs – Ceylon Parotta

Q: What’s the difference between Ceylon Parotta and Veechu Parotta?

A: Ceylon Parotta is stuffed and folded into a triangle or square, while Veechu Parotta is plain, thin, and usually served without filling. The names are often confused, but the filling makes all the difference.

Q: Can I make Street Food Ceylon Parotta without egg in the dough?

A: Yes, you can. But the egg adds softness, richness, and elasticity. Without it, the dough will be slightly firmer.

Q: Can I make and store it ahead?

A: Yes! You can prepare and fold the parottas, layer with parchment, and refrigerate for a day. Reheat on tawa before serving.

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