Egg Kothu Paratha Recipe
Egg Kothu Paratha is a popular South Indian delicacy made with shredded chapatis or parathas. Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti. It is made using paratha , eggs, some meat, and a spicy curry or gravy that are tossed together in a hot cast-iron griddle with sufficient oil.
Ingredients
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2 cups Leftover roti
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torn into 1 inch bits
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1 tablespoon Oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 teaspoon SSP Asafoetida (Hing)
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2 Onions
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finely chopped
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6 cloves Garlic
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finely chopped
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1 inch Ginger
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finely chopped
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2 Green Chillies
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slit
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2 sprig Curry leaves
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torn
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2 Tomatoes
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finely chopped
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1/4 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Red Chilli powder
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1/2 teaspoon Black pepper powder
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1/2 teaspoon Garam masala powder
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or egg curry masala
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3 Whole Eggs
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1/4 cup Coriander (Dhania) Leaves
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chopped
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Salt
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to taste
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1 Lemon
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juiced
Instructions
Step 1
To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle
Step 2
Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour
Step 3
After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften
Step 4
Once done crack three eggs and add to the onion tomato masala
Step 5
Stir well until the eggs becomes a scramble
Step 6
After the eggs are done add the torn leftover roti
Step 7
Sprinkle salt to taste and stir well for three to four minutes
Step 8
Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves
Step 9
Stir well to combine and turn off the heat
Step 10
Transfer the Egg Kothu Paratha into a serving plate and serve hot
Step 11
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe