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A flavor-packed South Indian street food classic! Shredded parotta is stir-fried with eggs, onions, and an aromatic Chettinad spice blend, creating a satisfying and spicy one-pan meal.
For 4 servings
Prepare the Chettinad Masala Powder. In a small, dry pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, star anise, and dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them. Remove from heat, let them cool completely, then grind into a fine powder using a spice grinder.
Prepare the parottas. Tear the parottas by hand into small, bite-sized, irregular pieces. Set aside.
Sauté the aromatics. Heat oil in a large, wide, heavy-bottomed pan or a cast-iron tawa over medium-high heat. Once hot, add the chopped onions, slit green chilies, and curry leaves. Sauté for 4-5 minutes until the onions become soft and translucent.
Cook the base masala. Add the ginger-garlic paste and cook for about a minute until the raw aroma disappears. Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they break down and become soft and pulpy.
Add the spice powders. Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and 3 tablespoons of the freshly ground Chettinad masala. Stir well and cook for 1-2 minutes until the oil begins to separate from the masala.
Scramble the eggs. Push the masala mixture to one side of the pan. Crack the 5 eggs into the empty space. Let them set for 30 seconds, then gently scramble them. Cook for 2-3 minutes until the eggs are about 80% cooked.
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A flavor-packed South Indian street food classic! Shredded parotta is stir-fried with eggs, onions, and an aromatic Chettinad spice blend, creating a satisfying and spicy one-pan meal.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 807.49 calories per serving with 22.95g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Combine everything. Mix the scrambled eggs with the masala base. Add the shredded parotta pieces and salt. Toss everything together vigorously to ensure the parotta is evenly coated with the masala and eggs.
Perform the 'Kothu'. Using two flat metal spatulas or the edge of one sturdy spatula, begin to chop and mix the ingredients directly on the pan. Continue this mincing action for 3-4 minutes. This process breaks down the parotta further and helps it absorb all the flavors, creating the signature texture.
Garnish and serve. Once the kothu parotta is well-mixed and heated through, turn off the heat. Garnish with freshly chopped coriander leaves. Serve immediately while hot, traditionally with a side of onion raita or a thin curry (salna).
Add 1 cup of shredded, cooked chicken along with the parotta in step 7.
Add 1 cup of shredded, cooked mutton (goat meat) along with the parotta in step 7.
Omit the eggs. Sauté 1 cup of mixed finely chopped vegetables like carrots, beans, and peas after the onions in step 3.
For a modern twist, sprinkle 1/2 cup of shredded mozzarella or cheddar cheese over the top just before serving and let it melt slightly.
The inclusion of five large eggs makes this dish a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The Chettinad masala blend contains spices like turmeric, black pepper, cumin, and fennel, which are known for their anti-inflammatory, antioxidant, and digestive properties.
With a significant amount of carbohydrates from the parotta, this dish provides a quick and substantial source of energy, making it a very filling and satisfying meal.
Kothu Parotta is a popular South Indian street food dish originating from Tamil Nadu. 'Kothu' means 'minced' or 'chopped' in Tamil, which refers to the process of shredding parotta (a layered flatbread) and stir-frying it on a hot griddle with ingredients like eggs, meat, or vegetables and aromatic spices.
Yes, absolutely! Frozen parottas work very well. Simply cook them according to the package instructions, let them cool down slightly, and then shred them. They provide a great texture for the dish.
To reduce the spice level, decrease the amount of black peppercorns and dried red chilies when making the Chettinad masala powder. You can also reduce or omit the green chilies used in the sauté.
Chettinad Egg Kothu Parotta is a calorie-dense dish, rich in carbohydrates from the parotta and protein from the eggs. While delicious, it's typically considered an indulgent meal rather than a daily healthy option due to the use of refined flour parottas and oil. You can make it slightly healthier by using whole wheat parottas and controlling the amount of oil.
A typical serving of Chettinad Egg Kothu Parotta (around 315g) contains approximately 550-650 calories. The exact number can vary based on the type and size of the parottas and the amount of oil used.
Salna is a thin, spicy, and flavorful curry often served as an accompaniment to parotta and kothu parotta. While not essential, serving kothu parotta with a side of salna enhances the flavor and adds moisture. Onion raita is another excellent and common side dish.