Egg Kothu Parotta
Torn parotta chopped and tossed with scrambled egg, onion, tomato, and masala in the lively South Indian street-food style.
Cuisine: South Indian (Tamil Nadu) · Style: Bread Meal · Protein: Egg · Total time: · Difficulty: easy · Servings: 3 · Spice: 3/5
Ingredients
- 4 cooked Kerala parottas or flaky parathas, torn into small pieces
- 4 eggs, beaten
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 2 green chillies, chopped
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 tbsp oil
- Curry leaves and coriander
- Salt to taste
Steps
- Heat oil in a wide pan and cook onion, curry leaves, green chillies, and ginger-garlic paste until fragrant. Add tomato, turmeric, chilli powder, garam masala, and salt; cook until soft.
- Push the masala aside, scramble the eggs in the same pan, then mix them through the masala before they become dry.
- Add torn parotta and use two spatulas to chop, toss, and press it into the egg masala until hot throughout. Finish with coriander and serve with a simple salna or raita.