How to Quick at dinner Egg Kothu Parotta

How to Quick at dinner Egg Kothu Parotta Delicious, fresh and tasty.

Egg Kothu Parotta. Egg Kothu Parotta (Paratha) is simply leftover parotta sauteed along with onions, Indian spices, plain salna and most importantly eggs. It is commonly known as Muttai Parotta or Muttai Kothu Parotta. This type of paratha is a very famous Street Food in Tamilnadu, India.

Muttai Parotta as it is called in Tamil Nadu is a dish based on a the Sri Lankan version, where it originated as Kothu Roti.

It is made using paratha , eggs, some meat, and a spicy curry or gravy that are tossed together in a hot cast-iron griddle with sufficient oil.

Having blogged Tamil Nadu/Kerala style parotta and chicken salna, its now time to bring to you an irresistible street food of Tamil Nadu that combines both of them in a mish mash of sorts.

You can have Egg Kothu Parotta using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Egg Kothu Parotta

1. You need 2 nos of Parotta - cut into small about an long , strips inchs.

2. Prepare 2 - 3 of Green chilli , - slit length wise.

3. It’s of Curry leaves - few.

4. You need 1 of Onion - medium , thinly sliced.

5. Prepare 1 of Tomato small , - finely chopped.

6. It’s 1 of Green Capsicum small , - finely chopped.

7. You need 2 of Eggs -.

8. You need 1 tsp of Mustard -.

9. You need 1/2 tsp of Chilli powder -.

10. It’s 1 tsp of Coriander powder -.

11. You need 1/2 tsp of Pepper powder -.

12. It’s 1 tsp of Garam masala powder -.

13. You need 1 tsp of Ginger-Garlic paste -.

14. You need 2 tsps of Soya sauce -.

15. It’s 1 tsp of Lemon juice -.

16. Prepare to taste of Salt -.

17. Prepare 2 - 3 tsps of Oil -.

I am talking about Kothu Parotta.

Kothu Parotta is prepared with mixed vegetables that include carrot, beans and green peas, egg kothu parotta calls for scrambling eggs while chicken kothu parotta has chicken.

Egg Kothu Parotta recipe is the best way to use up leftover rotis or parathas, with the heartiness of sauteed vegetables and scrambled eggs.

Most Indians kitchens are very resourceful when it comes to refurbishing leftover food in interesting ways be it rice, rotis, dal or curries.

Egg Kothu Parotta instructions

1. Heat up oil in pan. Once pan is heated up, reduce heat to medium, add mustard. After the mustard sputters, add green chillis followed by the chopped onions..

2. Once the onions become translucent, add ginger parlic paste and curry leaves. After 2 minutes add the chopped capsicum. Saute well. Once the mass has wilted, add tomatoes, and saute well..

3. Once the above has been blended well, add all powders - chilli powder, coriander powder and garam masala powder. Mix well. Add salt..

4. Toss in the shredded parotta, and mix well. Now add the egg yolk and scramble well. Adding eggs after adding parotta will make sure all pieces get well coated with the egg. Keep heat between low to medium, so that the mass has a moist consistency. Once the moisture of the egg has reduced. Add pepper powder, and pour the soya sauce over and around the dish. Cover and cook for 3-4 minutes on low heat..

5. Uncover. Turn off the heat, and pour the lemon juice and mix well..

6. Serve hot with raita..

Kothu parotta is the famous street food item over here.

I love this dish so much.

It is a dish that you want to prepare when you have leftover parotta last night.

Just tear those,add some onions and stuffs,crack open two egss mix it up and eat it(Don't forget the spices).

K othu Parotta is a famous street food in both Kerala and T.