Go Back
egg kothu parotta

Egg Kothu Parota

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: south indian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Chop the onion finely. Slice the green chillies.
  3. Heat the oil in a large pan. Fry the cumin seeds until they splutter.
  4. Add the finely chopped onions, chillies, ginger and capsicum. Saute on medium flame for 8-10 minutes until onions are brown.
  5. 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.
  6. Once the onions are browned, add the chopped rotis, garam masala, turmeric and salt. Toss on high flame until everything is well combined.
  7. 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.