Egg Kothu Parotta, a delicious parotta recipe made with minced parotta and egg.In tamil "Kothu" vaguely means "minced", since egg and parotta is used in this recipe, it's called as Egg Kothu Parotta.
Down south in Tamilnadu, parotta is more a emotion than food. Every street corner has at least one parotta stall. Though they are so many claim against consuming maida, people craziness over parotta never subsides.
As for me, moderation is the key here and also try to eat as much as home made food right from parotta to pizza. That way you knew what goes into your food and as time goes by, you can develop the awareness of how much oil or cheese is needed to replicate the restaurant style parotta and pizza, once you get that realization, automatically our cravings and consumption is reduced. I'm not a expert in food or nutrition, it's just my humble opinion and learned through my cooking journey.
Ok, now come back to egg kothu parotta recipe, this can be prepared with fresh or with frozen parottas too, both tastes awesome. Back in days, when we visited my grandma place in Sankarankovil for summer holidays, egg kothu parotta was one of our favorite dinner from near by parotta stall where we had to mention how many parottas and eggs need to be added into our kothu parotta like 1:1(one parotta+ one egg) or 2:1(2 parotta + one egg).
Ok, now come back to egg kothu parotta recipe, this can be prepared with fresh or with frozen parottas too, both tastes awesome. Back in days, when we visited my grandma place in Sankarankovil for summer holidays, egg kothu parotta was one of our favorite dinner from near by parotta stall where we had to mention how many parottas and eggs need to be added into our kothu parotta like 1:1(one parotta+ one egg) or 2:1(2 parotta + one egg).
There is no fixed ratio for parottas and eggs, some like more eggs in their parotta and ask for more eggs and vise versa. Later never seen such a thing in any other restaurant, so when you make them at home, you can add more or less eggs as per your liking. Now let's check out on how to make this egg kothu parotta.
Procedure
Notes:
Parotta Stall Syled Egg Kothu Parotta
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 1
Recipe Category: Parotta | Recipe Cuisine: Indian
Recipe Category: Parotta | Recipe Cuisine: Indian
Ingredients
Parotta - 3
Egg -2
Onion -1 (small)
Tomato - 1 (small)
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Kalpaasi - a small piece
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - few
Parotta - 3
Egg -2
Onion -1 (small)
Tomato - 1 (small)
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Kalpaasi - a small piece
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - few
First tear the parotta(for home made parotta) into small with your hands. Slice the onions thinly and slit the green chili and cut the tomatoes into small pieces and keep other ingredients ready.
Heat the pan with oil, add the whole gram masala spices(cinnamon, cardamom, cloves, & kalpaasi). And then add the onions,green chili & saute, till the onions become translucent.
Next add the ginger garlic paste and saute till they are aromatic and then add the tomato & spice powder(turmeric, red chili & garam masala powder) give a good mix & let it cook till the tomatoes are mushy.
Crack open the eggs and mix it well. 
Once the eggs are almost cooked add the parotta, mix it well until they are well coated with egg masala and let it in flame for 3-5 mins. Finally add some coriander leaves and switch off the flame.
Related : How to make Parotta at home
- It has mild spice for the given quantity
- If you have any leftover salna or kurma, you can add 1/4 cup of that along with parotta for extra deliciousness.
- Serve it hot for best taste
- Highly recommend to use kalpasi for parotta stall flavor, but you don't have just skip it, still it tastes awesome.
Tried out today and came out very well..thanks for it..
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