Love kothu parotta? Then mix it with egg and shake up the spice a little. Check out this Tamil street food recipe.
Kothu parotta with egg
Prepare time: 10 min
Cook: 20 min
Serves: 4
MAIN INGREDIENTS:
- parotta
- eggs
- salna (gravy)
INGREDIENTS
- Parotta – 4, shredded into pieces or long strips as shown in the image above
- Salna – 1 cup, (gravy of chicken or vegetable salna)
- Eggs – 3, lightly beaten with a little salt
- Onions – 1, large, finely chopped
- Tomato – 1, medium, finely chopped
- Green chillies – 1 or 2, slit lengthwise
- Ginger garlic paste – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red chili powder – 1/2 – 1 tsp (adjust)
- Garam Masala powder – pinch
- Lemon juice – 1 tsp
- Oil – 2-3 tbsps
- Curry leaves – 1 sprig
- Coriander leaves – 1/4 cup (chopped including stalks)
- Salt to taste
READ ALSO: Quick & easy egg snack for tea time- Egg Bonda
METHOD
- Heat oil in a heavy bottomed vessel, add the curry leaves, green chillies and chopped onions and saute on medium flame for 4 minutes.
- Add ginger garlic paste and chopped stalks of coriander leaves and saute for 3 minutes.
- Add red chili powder, turmeric powder and mix well. Add chopped tomatoes and saute for 4 minutes.
- Make a well in the centre and pour the egg mixture and scramble it till almost cooked. Mix the contents of the vessel such that the scrambled eggs mix well with the onion-tomato mixture.
- Add the shredded parotta and salna and mix well. The contents should be minced with a pounding action using the end of a flat spatula. Cook on medium flame for 4 mts tossing the contents well.
- Add garam masala, lemon juice and chopped coriander leaves and mix well. Turn off flame.
- Remove to a serving bowl and serve warm.
TIPS
- You can add a few chicken pieces without bones along with salna and this variation is called Chicken Kothu Parotta.
- Vegetarians can add mixed vegetables like chopped carrots, beans and green peas and use vegetable salna.
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