Kothu parotta
Kothu parotta, from above
Non vegEggTamil Nadu

Kothu parotta

Parotta shredded on a hot griddle with egg, masala and a lot of clanging. Madurai's late night anthem.

25 minTime
15 gProtein each
hotSpice
The clang of the kothu2 chapters · 1 min read

Make it your way

Grandma's wayParotta, egg, salna and a loud tawa.
The original
537kcalsame
15 gproteinsame
4 gfibresame
25minutessame

Egg kothu parotta as the roadside stalls make it.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Parotta4 parottas, torn into small bits
Egg3
Onion1 large, chopped
Tomato1 medium, chopped
Green chilli2, chopped
Ginger garlic paste2 tsp
Red chilli powder (indian red chili powder)1 tsp
Garam masala½ tsp
Turmeric (ground turmeric)a pinch
Curry leaves2 sprigs
Cooking oil (vegetable oil)2 tbsp
Water½ cup salna, stock or water
Coriander leaves (cilantro)a handful
Saltto taste

Method

5 steps
  1. 1Heat oil on a wide tawa or kadai. Fry curry leaves, onion and green chilli until soft, then ginger garlic paste.
  2. 2Add tomato, chilli powder, turmeric, garam masala and salt and cook to a soft masala.
  3. 3Push the masala aside, crack in the eggs and scramble until just set. Mix into the masala.
  4. 4Add the parotta pieces and salna. Chop and toss with the edge of a steel tumbler or spatula until everything is mixed and soft.
  5. 5Finish with coriander and serve with raita or more salna.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Kothu parotta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Curd rice10 min
Bread or rice Kothamalli sadam25 min
On the side Coconut chutney10 min
On the side Cabbage poriyal20 min
To drink Nungu sarbath10 min
Something sweet Semiya payasam25 min
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