Sep 26, 2016

Egg Kothu Parotta .... a great way to use leftover parottas

What do you with leftover parottas... well dont discard it... instead try making this yumy and spicy kothu parotta that is loaded with flavours. It makes for a great dinner or evening snack which will sure make your loved ones very very happy. My hubby and younger kid have always been a big fan of kothu parotta but not the elder kid until I started making it at home. He loves only the mummy-made version

Use up leftover parottas with some onion, tomatoes, chicken gravy (if available) and few spice powders and make this awesome dish. It gets ready in a matter of minutes which is the best part of making a delicious meal. Lets take a quick look at the recipe


Serves... 2 ppl
Serve option... Hot

This is what u'll need...

Parottas - 4 (Recipe here -> Homemade parotta)
Onion - 2 medium 
Tomato - 1 large
Green chilly - 1 - 2
Saunf / fennel - 1/2 tspn
Jeera / cumin - 1/2 tspn
Red chilli powder - 1/2 tspn
Turmeric powder - 1/4 tspn
Curry powder - 1/2 tspn
Fennel powder - 1/2 tspn
Curry leaves - a few
Grated ginger - 1 tspn
Grated garlic - 1 tspn
Pepper powder - 1/2 tspn
Oil - 2 tbspn
Eggs - 2 nos
Salt to taste

Here is the stir....

    • Heat a flat pan with 2 tablespoon oil in it
    • Add fennel seeds and cumin seeds to it
    • Once you smell the aroma add curry leaves, grated garlic and grated ginger to the oil. Saute them on low flame to bring out the flavours. You can add ginger garlic paste too but I feel the bite of grated or finely chopped ginger garlic makees the dish taste even better
    • Thinly slice the onions and toss them into the pan
    • Slit one or two green chillies and add it to the pan. Add according to the spice level you like
    • Turn on the flame to high. Saute the onions for about a minute
    • Add salt as per taste
    • Chop tomatoes roughly into small pieces and toss them into the pan. Give it a good stir
    • Add the powdered spices now. Add red chilli powder, turmeric powder, fennel powder and curry powder
    • Mix everything together and let it cook for about a minute until the tomatoes get soft and the masalas are cooked 
    • Meanwhile take out the parottas on a plate. I have used homemade parottas. For recipe click here -> Homemade parottas. Tear the parotta into small pieces using your hand. Here I have shown big pieces ... job was done by the little helpers of the house :) Well you will have to tear them much smaller pieces

    • Once the tomatoes and masalas look cooked add the parotta pieces to it
    • Stir it nicely to coat the masalas over all the pieces of parotta. If you have any chicken, egg or nutton gravy at home then add a ladleful of it to the parottas. It enhaces the taste 
    • Move the parotta mixture to the corner making a small clear place in the middle of the pan. Crack 2 eggs into the space
    • Start pulling everything together quickly so that the egg is evenly coated all over the parotta pieces. It may look very sticky initially but within a minute it will become dry
    • Sprinkle about half a teaspoon of pepper powder to the pan and give one final stir
    • Turn off the flame and transfer the contents to a plate
    • Serve hot and enjoy

                                                      • Adjust spices to your taste
                                                      • If you have any gravy at home... say chicken curry or kurma or egg curry then go ahead and use a ladleful of the gravy after adding the parottas to give a greater taste. We add whenever we have, if not we just stick with the spices
                                                      • Add pepper powder in the end to get the best taste

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