India > Tamil Nadu > Egg

Egg Kothu Parotta Recipe

Ingredients with Measurements:
- 4 parottas
- 3 eggs
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 1 tablespoon ghee
- 1/4 cup chopped coriander leaves

Special Equipment Needed:
- A flat griddle or tawa
- A spatula

Step-by-Step Instructions:

1. Heat a flat griddle or tawa over medium heat.

2. Cut the parottas into small pieces using a knife or scissors.

3. In a bowl, beat the eggs with salt and set aside.

4. Heat oil in a pan and add chopped onions and green chilies. Saute until onions turn translucent.

5. Add chopped tomatoes and cook until they turn soft.

6. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.

7. Add the beaten eggs to the pan and scramble them until cooked.

8. Add the parotta pieces to the pan and mix well with the egg mixture.

9. Add a tablespoon of ghee and mix well.

10. Cook for 5-7 minutes until the parotta pieces are crispy and well coated with the egg mixture.

11. Garnish with chopped coriander leaves.

Preparation time: 10 minutes
Cooking time: 20 minutes
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 10g

Substitutions for ingredients:
- You can use any flatbread instead of parotta.
- You can use any cooking oil instead of oil and ghee.

- You can add vegetables like carrots, peas, and beans to the egg mixture.
- You can add chicken or mutton pieces to the egg mixture.

Tips and Tricks:
- Make sure the parotta pieces are cut into small pieces for easy mixing.
- Cook the egg mixture until it is well scrambled and cooked.
- Use a spatula to mix the parotta pieces with the egg mixture.

Storage Instructions:
Store the leftover egg kothu parotta in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
Reheat the egg kothu parotta in a microwave or on a griddle until heated through.

Presentation Ideas:
Serve the egg kothu parotta on a plate or in a bowl.

Garnish with chopped coriander leaves.

Serve with raita or pickle.

Suggested Side Dishes:
Serve with a side of salad or roasted vegetables.

Troubleshooting Advice:
- If the parotta pieces are not crispy, cook for a few more minutes.
- If the egg mixture is too dry, add a tablespoon of water.

Food Safety Advice:
- Make sure the eggs are cooked well.
- Wash your hands and utensils properly before cooking.

Food History:
Egg kothu parotta is a popular street food in South India, especially in Tamil Nadu.

Flavor Profiles:
Egg kothu parotta has a spicy and savory flavor with a crispy texture.

Serving Suggestions:
Serve hot with raita or pickle.

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Region: Indian

Taste: Savory, Spicy, Tangy, Crunchy, spicy, savory, tangy, flavorful, aromatic