Ingredients with Measurements:
- 2 Parottas
- 2 Eggs
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of curry powder
- 1 teaspoon of turmeric powder
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped tomato
- 2 tablespoons of chopped green chillies
- 2 tablespoons of chopped coriander leaves
- Salt to taste
Special Equipment Needed:
- Frying pan
- Spatula
Step-by-Step Instructions:
1. Heat the oil in a frying pan over medium heat.
2. Add the mustard seeds, cumin seeds, curry powder and turmeric powder. Stir for a few seconds.
3. Add the chopped onion, tomato, green chillies and coriander leaves. Stir-fry for a few minutes.
4. Break the eggs into the pan and stir-fry until the eggs are cooked.
5. Add the parottas to the pan and mix well.
6. Add salt to taste and stir-fry for a few minutes.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 2
Nutritional Information:
Calories: 300
Fat: 18g
Carbohydrates: 24g
Protein: 12g
Substitutions for Ingredients
- Parottas can be substituted with chapatis or rotis.
- Mustard seeds can be substituted with cumin seeds.
- Curry powder can be substituted with garam masala.
Variations:
- Vegetables such as potatoes, carrots, peas, beans can be added to the dish.
- Cheese can be added for a cheesy version.
Tips and Tricks:
- Make sure to stir-fry the vegetables and eggs properly to ensure that they are cooked evenly.
- Add a pinch of sugar to balance the flavours.
Storage Instructions:
Egg Parotta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Egg Parotta can be reheated in a microwave or in a pan over medium heat.
Presentation Ideas:
Egg Parotta can be served with a side of raita or chutney.
Garnishes:
Egg Parotta can be garnished with chopped coriander leaves or grated cheese.
Pairings:
Egg Parotta can be paired with a side of curd rice or pulao.
Suggested Side Dishes:
Egg Parotta can be served with a side of raita or chutney.
Troubleshooting Advice:
- If the parottas are too dry, add a few drops of water and stir-fry for a few minutes.
- If the parottas are too wet, add a few tablespoons of flour and stir-fry for a few minutes.
Food Safety Advice:
- Make sure to cook the eggs properly to avoid food poisoning.
- Make sure to store the dish in an airtight container in the refrigerator.
Food History:
Egg Parotta is a popular dish in South India. It is believed to have originated in the state of Tamil Nadu.
Flavor Profiles:
Egg Parotta has a savory and spicy flavor.
Serving Suggestions:
Egg Parotta can be served as a main dish or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian