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egg kothu parotta

Egg Kothu Parota

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine south indian
Servings 2 people


  • 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


  • 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.


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.