Monday, May 9, 2016

Egg Kothu Parotta | முட்டை கொத்து பாரொட்டா | Muttai Parotta | Minced Egg Parotta | Anda Parotta


Egg Kothu Parotta is a famous lip-smacking street-food from South-Indian Cuisine. Kothu Parotta is nothing but minced or beaten-up parotta. In street shops, they usually use sharp spatula to prepare this dish.

Ingredients :-
--------------------
 Parotta   2 
 Onions (finely chopped)    1  
 Tomatoes (Finely chopped)    2  
 Green Chillies (long slit)  3   
 Salna (or non-veg gravy)    1 cup   
 Curry leaves    few  
 Ginger garlic paste  1 tbsp
 Cloves 3
 Cinnamon  
 1" piece  
 Turmeric powder    ¼ tsp   
 Pepper powddre  ¼ tsp   
 Chilli powder   1 tsp
 Curry leaves     few  
 Coriander leaves   few 
 Fennel  ¼ tsp   
 Salt  to taste 

Method:-
--------------
1). Prepare parotta and chop or shred into small pieces, keep aside. You can also tear into pieces using hand. Finely chop onions and tomatoes separately, keep aside. 
Pic-1 Pic-1 Pic-1
2). Heat oil in a pan, saute cinnamon, cloves and fennel, till aromatic. Then add green chillies, curry leaves, onions and salt, saute till onions turn translucent.
Pic-1 Pic-1 Pic-1
3). Add ginger garlic paste and saute till the raw smell leaves and onions turn golden brown. Then add chopped tomatoes and saute till it becomes mushy.
Pic-1 Pic-1 Pic-1
4). Add turmeric powder, chilli powder, pepper powder and eggs. Scramble the eggs to medium size pieces.  
Pic-1 Pic-1 Pic-1
5). Add veg salna to the mixture and mix. Then add the shredded parotta pieces and combine. In a high flame, toss the parottas so that the masala is fully coated. Check for salt and spices and switch off ! 
Pic-1 Pic-1 Pic-1
Garnish with coriander leaves and drizzle few drops of lemon juice on top. Serve hot with raw onion rings! Enjoy this delectable street food !!


Notes :-
-----------
# You can use home-made or store bought ready made parottas. I have used store bought parottas, available at Indian stores in the freezer section.
# I have used veg salna which I had it handy. You can use any salna variety. You can even include leftover chicken or mutton gravy for extra flavor.
# If you skip salna, the dish will be very dry. 
# For Veg version - skip eggs, use vegetables of your choice and follow the procedure.
# Adjust the spice levels based on the salna or gravy you use. As the gravy itself will have masala.  
# Don't miss the garnishing part, coriander leaves, lemon juice and onions. It definitely adds a punch to the dish.  

If you enjoy reading my blog, Join my page on Facebook |  follow me on Twitter  | add me on Google+.
 

     Cheers,

LinkWithin

Related Posts Plugin for WordPress, Blogger...