To begin making the Muttai Parotta Recipe, in large bowl, combine the flour and salt

Add a little water at a time and knead into a firm dough

Add a teaspoon of oil on the top and knead for a few more minutes until smooth

Divide into 6 portions, cover and set aside

In another bowl, combine all the ingredients for the egg filling

Set aside

Heat a skillet on medium heat and grease it with a little oil (if iron)Roll the dough portions into balls and flatten them with the palm of your hand

Toss them on flour and roll them out into circles of approximately 3 inches in diameter

Put 1/4 teaspoon oil and spread it on the rolled paratha dough

We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semicircle into half again

You get a mini triangle shape

Tossing the triangle on a little flour, roll it out gently into a larger triangle

Continue the same process of rolling with the remaining paratha dough portions

With skillet on medium high heat, place one rolled out dough on the skillet

After a few seconds you will notice an air pockets popping out

Flip and allow to cook for a few seconds

At this point remove from the stove and continue the same process for the remaining dough portions

Remember this bread is only partially cooked, but has air pockets in them that will be used for the filling as shown in the video

Now, using a knife slit a corner from the paratha to make a small pocket

Hold the paratha in your hand, with the pocket opening facing up

Using a small scoop spoon, fill in the muttai (egg) mixture just enough so that it fits in

Now on to the same skillet place this muttai filled paratha for cooking

Drizzle a teaspoon of oil around the Muttai Parotta and cook until well done on both sides

When you press the paratha there should be no egg mixture that oozes out

This is when you know that it is fully cooked

Muttai Parotta Recipe is now ready to be served hot

Serve the Muttai Parotta as it is along with a tall glass of Pudina Buttermilk for dinner or lunch