Egg Kothu Parota
Ingredients
- 4 leftover rotis / parathas
- 1 large onion
- 2-3 green chillies
- 2 slices ginger finely chopped
- 1 green capsicum finely diced
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 3-4 eggs
- salt and pepper to season eggs
- 1 tsp ghee
- 1-2 tsp lemon juice
- 2 tsp ketchup optional
- lots of fresh coriander for garnish
Instructions
- To make egg kothu parota, start by mincing the rotis. Roll up the rotis and chop into thin strips. Bunch up the strips and dice into medium sized pieces.
- Chop the onion finely. Slice the green chillies.
- Heat the oil in a large pan. Fry the cumin seeds until they splutter.
- Add the finely chopped onions, chillies, ginger and capsicum. Saute on medium flame for 8-10 minutes until onions are brown.
- Meanwhile, whisk the eggs with salt and pepper. Grease a flat pan with some ghee. Pour the whisked eggs to make one large omelette. Cut the cooked omelette into small pieces. Keep aside.
- Once the onions are browned, add the chopped rotis, garam masala, turmeric and salt. Toss on high flame until everything is well combined.
- Add lemon juice, ketchup (if desired) and lots of fresh coriander. Give it a final toss and remove into a bowl. Serve hot.
Notes
For vegan version, use crumbled tofu which is first crumbled, seasoned and crisped up in a little oil.
For egg free version, toss crumbled paneer along with the fried onions and chillies and then proceed with the recipe.
Crushed black pepper can be added for a spicier version.