Egg Kothu Parotta
A great way to use up left over parottas from last nights dinner and bring an exotic looking dish to the table. You can whip this up quickly, if you go for store bought parottas like me! Serves as a warm snack after a tiring day at work, or as a light meal for dinner.
Egg Kothu Parotta
A great way to use up left over parottas from last nights dinner and bring an exotic looking dish to the table. You can whip this up quickly, if you go for store bought parottas like me! Serves as a warm snack after a tiring day at work, or as a light meal for dinner.
Open in Cookpad AppSteps
- 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.
Cooksnaps
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