Egg Kothu Paratha Recipe
Kothu Paratha is a popular South Indian Street Food recipe. Egg Kothu Paratha is made with leftover paratha and eggs mixed with some spicy onion tomato masala. Serve it with any raita of your choice for dinner.
Egg Kothu Paratha is a popular South Indian delicacy made with shredded chapatis or parathas. 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.
Replicate this classic street-food right in your home with this recipe for Egg Kothu Paratha. The Egg Kothu Paratha dish is traditionally served with onion raita, and you can serve it with the raita of your choice. It makes a great breakfast or dinner dish too.
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe.
Here are more Indian breakfast recipes for you to also try
10 M
30 M
40 M
4 Servings
Ingredients
- 2 cups Leftover roti , torn into 1 inch bits
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon SSP Asafoetida (Hing)
- 2 Onions , finely chopped
- 6 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chillies , slit
- 2 sprig Curry leaves , torn
- 2 Tomatoes , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Garam masala powder , or egg curry masala
- 3 Whole Eggs
- 1/4 cup Coriander (Dhania) Leaves , chopped
- Salt , to taste
- 1 Lemon , juiced
How to make Egg Kothu Paratha Recipe
To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle.
Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour.
After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften.
Once done crack three eggs and add to the onion tomato masala. Stir well until the eggs becomes a scramble.
After the eggs are done add the torn leftover roti. Sprinkle salt to taste and stir well for three to four minutes.
Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves. Stir well to combine and turn off the heat.
Transfer the Egg Kothu Paratha into a serving plate and serve hot.
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe.
