Egg Kothu Parotta

Name: Egg Kothu Parotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 ready to eat parottas/ (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); 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)

Shana Shameer 17 February, 2018

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Egg Kothu Parotta

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

The Recipe Intro includes more images, information on the recipe as well as this Video. Check it out.

Ingredients:

parottas/ (paratha/ prata) - torn to small pieces		3 ready to eat
red onions, finely chopped		2 medium
ginger garlic, crushed ( equal amounts of fresh ginger and garlic crushed together )		1 1/2 Tbsp
mild green chill, sliced		1 long
fresh coriander chopped		1/2 cup
tomato, chopped		1 large
turmeric powder		1/4 tsp
chilli powder		1/2 tsp
meat masala powder ( store-bought)		1/4- 1/2 tsp
garam masala powder ( check out mine- see notes)		2 tsp
cumin seeds		1/4 tsp
eggs, lightly beaten		2
oil (I use coconut oil)		3 Tbsp

Method:

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

Heat oil in a pan. Add the cumin seeds and allow to pop.
Add finely chopped onion and saute until slightly softened.
Next, add the crushed ginger-garlic and green chilli. Saute till the raw smell dissipates.
Now, add all the spice powders (chilli powder, turmeric powder, meat masala powder and garam masala powder).
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.
Add the chopped tomato and cook till they are mashed well. Still on medium heat.
Add salt to taste ( 1/2 – 3/4 tsp).
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.
Use metal spatulas to chop up the pieces further into the masala as you mix them. (Wooden spatula, if using a non-stick pan).
One the parathas are evenly covered with the egg masala, stir in the fresh coriander leaves and remove from heat.
Serve with a simple side curry.

Kothu Parotta

Notes:

Chicken may be added to the Kothu Parotta if desired. Use leftover curried chicken pieces, shredded.
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.

EAT AND TELL!!!

Let us know if you tried – Kothu Parotta