Thursday, August 16, 2018

Egg Kothu Parotta Recipe | Mutta Kothu parotta | Parotta with Egg

Most of us love to eat parotta from the roadside shops, though we all know it is not healthy. The taste of that maida parotta is really yummy, especially the spicy kothu parotta with lots of onions and green chillies. In my native, we have a helper akka whose husband makes the yummiest parotta. So, whenever we go on vacation, he comes home and makes parotta for us in our kitchen at least once.  Last time when he made, I reserved few parotta to try kothu parotta. Though I have not followed the restaurant style method of mixing plain salna at the end, it tasted very delicious. This egg kothu parotta can be made in a jiffy if we have parotta in hand either frozen or fresh. This post was lying in my draft for more than a year now and finally, the time has come for it to go live:) Let's see the simple preparation steps:

Parotta -  3
Egg - 2 or 3 
Onion - 1(chopped finely) 
Tomato - 1 large
Ginger garlic paste - 1 tsp 
Green Chilli - 1
Chilli Powder - 1 tsp 
Turmeric powder - 1/4 tsp  
Coriander Powder - 1/2 tsp 
Garam Masala - 1/2 tsp 
Pepper Powder - 1/4 tsp 
Salt - as required 
Coriander leaves - few 
To Temper: 
Oil - 2 tsp 
Fennel Seeds - 1/2 tsp 
Cinnamon stick - 1 inch piece 
Cloves - 2
1. I have used homemade parotta for making this. You can use store-bought or frozen parotta as well.
2. Chop or tear the parotta into small pieces and keep it aside. In a pan, add the oil and temper it with the items under 'To Temper'. Then add the finely chopped onions and saute it until the onions turn transparent. Then add the ginger garlic paste and green chilli.
3. Now add the chopped tomato. When it turns mushy add the chilli powder, turmeric, coriander and garam masala powders. Add required salt and cook until the raw smell of the masala leaves. Then crack open the eggs and add the pepper powder. Mix it all together.
4. Before the egg dries up completely, add the chopped parotta and mix it well. Adjust the salt and add more pepper powder if required. When everything combines and the parotta starts browning, garnish with chopped coriander leaves and switch off the flame.
Serve the yummy kothu parotta with onion raita.
Points to remember:
  • To get hotel style kothu parotta, add plain salna at the end and mash it really well with a steel cup. I will post the salna recipe soon.
  • Adjust the spiciness as per your preference and mine was mildly spicy.
  • If using frozen parotta, prepare it as per the package instruction and then chop it.
  • You can squeeze half a lemon at the end for more tanginess.
Warm Regards,
Happy's Cook - Divya

No comments :

Post a Comment

Month's Popular Posts