Ceylon Egg borota

I am sure this dish is not very common. They used to serve this as a special item in a Bhilal restaurant in Chennai . But during my school days they closed this hotel and since then, this dish became one of my mom’s specialty items. When I visited India, mom did not have time to make this dish. So when I came back after the vacation I tried to duplicate her dish, but by giving my healthy twist in it. Usually the borota dough is made with all purpose flour and soaked in oil and the stuffing is made with ground mutton/lamb. But I have added some wheat germ to the dough for the high fiber and substituted with ground chicken. This item requires some patience, but trust me, its worth it.

Ingredients

Dough

• 2 cups of all purpose flour
• ½ cup wheat germ- ground
• 2 -3 tablespoon olive oil
• 1-2 cups of warm water
• 1-2 teaspoon salt

Stuffing

• 1 medium onion-chopped
• 2 tomatoes -chopped
• 1-2 green chilli chopped
• 1 lb ground chicken
• ¼ cup chopped coriander and mint
• 2 teaspoon ginger garlic paste
• 1 teaspoon chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• salt to taste
• 3-4 eggs(room temperature)

Directions

Dough

1. In a bowl mix the flour with the ground wheat germ , salt and oil.
2. Now stir well mix well all the ingredients till we can hold the flour in the hand when the press it into a ball.
3. Now add the warm water and mix till it forms a dough and keep kneading it for 10 mins .
4. Allow it for 4-8 hrs to get a soft barota.

Stuffing

1. In a pan heat oil and add the chopped onions.
2. On medium flame stir the onions for 5-10 mins, till its turns brown and has lost all its moisture.
3. Now add the ginger garlic paste and fry till the raw smell has gone. Keep stirring continuously to avoid burning of the paste.
4. Add the chopped tomatoes and allow to fry for another 5-10 mins before adding chili, coriander, cumin, turmeric powder and salt.
5. Now add the ground chicken and allow to cook for another 10-15 mins.
6. Finally add the chopped coriander, mint leaves and garam masala.

Assembly

1. Beat the eggs with little salt and chili powder and keep aside.
2. Make medium rolls of the dough.
3. Take one of the dough , dip it in flour and roll out as thin as possible.
4. Preheat a flat pan or griddle on medium flame and place the rolled dough on it.
5. Spread the stuffing mixture on one half of barota .
6. Pour 3-4 tablespoon of beaten egg over the stuffing mixture.
7. Now close the other barota over the stuffing and egg mixture. (eggs helps the barota to keep the stuffing inside sealed.
8. Spread some oil on the side to get a crispy texture.
9. Close it with the lid or allow the barota to cook on low flame till the eggs inside is cooked.
10. Plate it and its ready to eat with the ketchup on the side.

Benefits of Wheat germ:

• Wheat germ is the nutrient-rich embryo of the wheat kernel that is removed during the processing of whole wheat grains to white flour .
• It contains high amounts of vitamin E, an antioxidant that helps protect the body from damaging free radicals and hence helps in anti-aging.
• IT also a good source of fiber which has many benefits including improved bowel function and prevent weight gain.

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