Egg Kothu Parotta

A quick, tasty roadside snack recipe, popular in South India and Sri Lanka.

Egg Kothu Parotta

® This is a RAS signature Recipe©

( Use cast iron pan, for authentic taste, or use a non-stick pan, if that’s what you have.)

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Egg Kothu Parotta

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4

Description

Kothu Parotta is a popular street food in South India and Srilanka. It's a flavorful and satisfying dish made by chopping up parotta (a layered flatbread) and cooking it with a variety of ingredients on a hot cast iron skillet.

Ingredients:

Servings

• 3 Porottas (ready to eat ) (paratha/ prata - torn to small pieces)

• 2 medium Red Onions, finely chopped

• 1 ¹⁄₂ Tbsp Ginger-garlic, crushed (equal amounts of fresh ginger and garlic crushed together)

• 1 long Mild Green chill, sliced

• ¹⁄₂ cup Fresh Coriander, chopped

• 1 large Tomato, chopped

• ¹⁄₄ tsp Turmeric powder

• ¹⁄₂ tsp Chilli powder

• ¹⁄₄-¹⁄₂ tsp Meat masala powder (store-bought or check out mine)

• 2 tsp Garam masala powder (check out mine- see notes)

• ¹⁄₄ tsp Cumin seeds

• 2 Eggs, lightly beaten

• 3 Tbsp Oil (I use coconut oil)

Instructions

Video ON

1. Heat oil in a pan. Add the cumin seeds and allow to pop.
2. Add finely chopped onion and saute until slightly softened.
3. Next, add the crushed ginger-garlic and green chilli. Saute till the raw smell dissipates.
4. Now, add all the spice powders (chilli powder, turmeric powder, meat masala powder and garam masala powder).
5. Stir and cook till aromatic, on lower heat to prevent any scorching of the spices. Sprinkle a little water if you feel the pan is too hot.
6. Add the chopped tomato and cook till they are mashed well. Still on medium heat.
7. Add salt to taste ( 1/2 – 3/4 tsp).
8. Break the eggs over the cooked mixture. Scramble the eggs quickly. Before the eggs are completely set, add the torn pieces of parotta and incorporate well into the egg masala.
9. Use metal spatulas to chop up the pieces further into the masala as you mix them. (Wooden spatula, if using a non-stick pan).
10. One the parathas are evenly covered with the egg masala, stir in the fresh coriander leaves and remove from heat.
11. Serve with a simple side curry.

Note

• Chicken may be added to the Kothu Parotta if desired. Use leftover curried chicken pieces, shredded.
• My recipe for Kerala style Meat Masala. Malaysian-style Meat Curry powder
• My recipe for Kerala Garam Masala, is just a must-have if you love South Indian Food.
• Kothu Parotta Video in Malayalam
• Key Ingredients: Parotta, Onion, Egg, Ginger, Garlic, Coriander Leaves, Spices, Salt, Oil.

Keywords: kothu parotta, kothu porotta, egg kothu parotta