Egg Kothu Parotta recipe is the best way to use up leftover rotis or parathas, with the heartiness of sauteed vegetables and scrambled eggs.
Most Indians kitchens are very resourceful when it comes to refurbishing leftover food in interesting ways be it rice, rotis, dal or curries. The recipes from leftovers sometimes turn out to be more delicious than the original dish.
How to use leftover rice
Leftover rice is the best foil for Chinese style fried rice. Put an egg on it and you have a full meal in no time. Any number of South Indian rice preparations such as lemon rice, tamarind rice, tomato rice etc put leftover rice to use. Gujaratis make a thepla in which mashed cooked rice is added to the dough, giving it a crispier texture than the regular theplas. I love adding mashed rice to a bunch of regular stuff like mashed potatoes, chickpea flour, coriander and spices and shallow fry them into rice patties.
How to use leftover dals and curries
Our Punjabi friend told us about this idea of adding enough flour into leftover dal to make a soft paratha dough and rolling it out into parathas. This can be done with yellow dal or any of the cooked beans curries such as Matki or Masoor.
Leftover curries make the best grilled sandwich fillings. I once served grilled sandwiches stuffed with the previous night’s leftover chole and cheese to a neighbour who was locked out of the house. He didn’t stop raving about it for the next few months.
Now, over to leftover rotis.
The only time we have leftover rotis is when we have had guests for dinner. Unlike family members who usually stick to a said number of rotis, is always tough to estimate when you have guests at home.
It is always better to err on the side of excess, right?
How to use leftover rotis?
If you have a electric roti/khakhra maker, khakras are the best thing ever. Gujarati households love to make a breakfast of khakhra, mung sprouts and chai. Spread a little melted ghee and sprinkle ‘jeeralu’ (a cumin based spice mix) for some seriously delicious khakhra. You can also serve khakhra along with dips like hummus.
My mother makes a Maharashtrian style phodni chapati – which is nothing but roti broken into small pieces, and tossed in a tempering of cumin seeds, green chillies and onions. I for one, love this a teatime snack.
Kothu parotta is a popular street food in Tamil Nadu (Virudhunagar district). Parottas (parathas) are minced along with spices and other ingredients on a heavy, large cast iron griddle. The process makes a rhythmic drumbeat like sound. It is the dish making its own advertisement to the customers in the vicinity 🙂 The additions to a kothu parotta are chicken, mutton or eggs. Idlis are also prepared in a similar way (Kothu Idli). Kottu Roti is a similar preparation from Sri Lanka.
This Kothu Parotta recipe is a Muttai / Egg Kothu Parotta, where leftover rotis are minced and added to a mix of chillies, onions and eggs. This makes a hearty spicy breakfast, perfect for winter mornings. While traditionally, Kothu Parota is made using the refined flour based Malabar Parota, my version is lighter as it is made using phulka rotis. If you don’t eat eggs, try it with crumbled paneer or crumbled tofu for a vegan version.
How to make Egg Kothu Parotta – a few simple steps
- You need a few leftover rotis or parathas. Mince it up finely.
- Scramble up or make an omelette using a few eggs. Chop up the omelette into small pieces.
- Fry (lots of) chillies, onions, bell peppers until onions are brown.
- Combine the minced rotis, scrambled eggs, turmeric, garam masala with the fried onions + chillies.
- Garnish with lots of coriander and lemon juice. Serve hot.
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