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.
|Onions (finely chopped)||1|
|Tomatoes (Finely chopped)||2|
|Green Chillies (long slit)||3|
|Salna (or non-veg gravy)||1 cup|
|Ginger garlic paste||1 tbsp|
| Cinnamon ||1" piece|
|Turmeric powder||¼ tsp|
|Pepper powddre||¼ tsp|
|Chilli powder||1 tsp|
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.
# 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.
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