Kothu Parotta

Kothu Parotta

By Asha saju

Parotta (Cooked) – 3
Eggs – 2
Onion (Finely chopped) – 2
Tomato (Finely chopped) – 2
Ginger garlic paste – 1.5tsp
Green Chilies – 2 (slit open)
Oil – 1.5tbsp
Mustard – 1 tsp
Red Chili Powder – 1tsp
Curry Masala Powder – 1 tsp
Corriander Powder – 1 tsp
Turmeric Powder – 1/2tsp
Salt – as required
Coriander (Finely chopped) – 2 tbsp
Curry Leaves – a handful

shred the parottas by hand. The actual method is to shred it by hitting with a ladle that has sharp ends.
In a thick bottomed Kadai, heat oil. Add mustard to splutter. Add curry leaves, let them splutter again.
Add onions along with slit green chilies and fry until 3/4th done. Add ginger garlic paste.
Add all the powders – turmeric, curry powder, red chili powder and coriander powder. Fry until the raw smell goes.
Add tomatoes and fry until they are mushy. Add salt.
Break open the eggs in the kadai. Leave them for 20 secs and then stir into the masala mix.
When the eggs are still half cooked, add the shredded parotta pieces and fry until the eggs are cooked. Make sure the masala is well coated on the parotta pieces.
Sprinkle chopped coriander all over and switch off the flame.
Egg Kothu Parotta is ready to be served.