Egg Kothu Parotta Recipe

Egg kothu parotta is one of my favourite dish. Being from Thoothukudi, I like parottas. After coming here to US missed those tasty parottas. Yet managed to adopt a kind from frozen parottas i.e. Egg Kothu Parotta
Health Benefits:
Egg has lot of nutrition in it. It is rich in protein, folate and vitamins. According to studies and google search shows that egg cholesterol does not affect blood cholesterol. So need not to worry about egg yolk cholesterol. This type of cholesterol(diet cholestrol) is good for health. So let’s make Egg kothu parotta…Smiley

Egg Kothu Parotta Recipe
Author: Nancy Jay
Cuisine: Indian
Recipe Type: Main Dish
Prep. Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Onion – 1 Big
Tomato – Big
Capsicum – 1
Parotta – 4 (Used Frozen parotta)
Ginger Garlic Paste – 1 tbsp.
Egg – 2
Chilly Powder – ½ tbsp.
Turmeric Powder – A small Pinch
Salt – As desired/ 1 tsp

Oil – 3 to 4 tbsp
Mustard seed – ½ tsp
Urad Dal – ½ tsp
Cinnamon – 1 inch stick
Cardamom – 4
Cloves – 3
Curry Leaves - few

  1. Chop onion, tomato, capsicum in medium sizes. Thaw the frozen parottas by heating it in dosa pan or microwave it. I thawed it by heating in dosa pan. Tear the parotta in Big Pieces.
  2. Heat oil in a pan. Add mustard seeds, urad dal. Then add cinnamon, cardamom and cloves. Once the spices sends its aroma, add capsicum.
  3. Stir for 2 minutes in medium to high flame and add ginger garlic paste. Keep stirring until its raw smell goes and then add onion and curry leaves.
  4.  Once the onion becomes translucent, add tomato. After the tomato is smashed, add the parotta pieces.
  5.   Stir it so that it combines with the gravy. Then add eggs, chilly powder, turmeric powder and salt. Mix the above with ladle and press hard the parottas so that it is mixed well with the gravy and egg.
  6. Cook till the eggs are fully cooked. Then switch off the flame, remove from the heat and keep it covered for 5 mins, so that the parotta is well blended with the gravy.
  7.  Garnish with cilantro and serve hot.

 Tear the parottas into big pieces. If u tear it in small pieces, at the end of cooking, parotta will become crumbs.

Had it with Onion Raitha. It was delicious dinner… :)

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