Restaurant Style Egg Kothu Parotta | Egg Kothu Parotta with Veggies

Restaurant Style Egg Kothu Parotta, a delicious parotta recipe made with minced parotta, vegetables and eggs. The taste of Kothu parotta from the restaurants is so different from the parotta stall/ road side shop kothu parotta.

In the restaurant , they have added vegetables to the kothu parotta and its tastes good in its own way. So today i'm gonna share a recipe that tastes almost similar to restaurant kothu parotta.

 
I have fond memories in association with kothu parotta. ST is a big fan of parotta in any form. He likes to eat parotta even for lunch without any complaint. After marriage, due to my passport delay, i was supposed to travel alone from Chennai to Denver in flight(is there any other way? :-) ) for the first time.

I landed around 4 PM and ST was there to pick me up and we drove 1 hr to reach Longmont. By that time,I was very hungry and ST prepared egg kothu parotta for me with the frozen parotta and it was so delicious. At that time, i hardly knew any cooking (read as "NOTHING" :-)) and i was amazed by his cooking skill and the taste of the kothu parotta.

 
Ok,now coming to today's recipe, i have used home made parotta, but you can use the frozen parotta also, that too tastes equally good. In addition to the eggs, i have added some colorful veggies to make it look vibrant and inviting.

If you don't like veggies in your egg kothu parotta, feel free to omit them. Likewise, if you want to make it as pure veg kothu parotta without eggs, go ahead and make it. Still it tastes awesome! 

Restaurant Style Egg Kothu Parotta

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Dinner | Recipe Cuisine: Indian
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Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Parotta - 4
Eggs - 2
Onion(small) -1 
Tomato(small) - 2
Ginger garlic pasta - 1 tsp
Capsicum - 1
Green peas - 2 tbsp
Carrot - 1/2
Curry leaves - few
Coriander leaves - few
Oil -1 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste 

Procedure

Chop onion,tomatoes,carrot & capsicum into small pieces.Heat a pan with oil, add cinnamon,cloves and cardamom and fry it for 30 secs, then add the onions & curry leaves, saute till it becomes translucent.

Then add the ginger garlic paste and saute it till the raw smell leaves,then add the carrot and green peas and saute in the oil for 1 min, then add the tomatoes and give a good mix.

Add all the spices (turmeric , red chili & coriander powder) & salt and mix it well with the veggies.

Now add the capsicum,give a good mix and then add 1/4 cup of water and cover cook the veggies till all the moisture evaporates.

In the mean time, roughly tear the parotta into small pieces by your hands and keep it ready, Once all the moisture evaporates from the veggies, add the garam masala powder and cook for few mins.

Then crack open the two eggs , and mix it mix vigorously , when the egg is half cooked,add the parotta pieces.

Continuously mix till all the eggs are completely cooked and the parotta becomes non- sticky to one another. Switch off the flame & add the few coriander leaves on the top.

Tasty & restaurant style Egg Kothu Parotta is ready.Serve it with Onion Raita.

Related: How to make Parotta Salna

Notes:

• I have used mix of green and red color capsicum.
• If you want more tanginess, finally squeeze 1/2 of a lemon.
• Add the parotta pieces till the egg is runny, that way you got the nice coat of egg on each piece of parotta.
• For the given measurement, the spice level is medium, you can add more or less of chili powder as per your liking.
• I have added the capsicum later in the masala as i don't want mushy capsicum in the kothu parotta.
• Instead of tearing the parotta with hands, you can cut into small pieces using knife,if you want uniform pieces.