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A popular South Indian street food classic! Shredded parotta is stir-fried with scrambled eggs, onions, and a spicy masala, creating a uniquely delicious and satisfying meal. Ready in 30 minutes.
For 4 servings
Prepare the Parotta
Sauté Aromatics
Cook the Masala Base
A popular South Indian street food classic! Shredded parotta is stir-fried with scrambled eggs, onions, and a spicy masala, creating a uniquely delicious and satisfying meal. Ready in 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 533.41 calories per serving with 15.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
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Scramble the Eggs
Combine and 'Kothu'
Garnish and Serve
Add 1 cup of shredded, cooked chicken along with the shredded parotta for a heartier, non-vegetarian version.
For a vegetarian option (without egg), add 1 cup of finely chopped mixed vegetables like carrots, beans, and peas along with the onions.
Sprinkle 1/2 cup of grated mozzarella or cheddar cheese over the top during the last minute of cooking and cover the pan to let it melt.
Increase the number of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
The inclusion of four eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
The parotta is a primary source of carbohydrates, which the body uses for immediate energy, making this a filling and energizing meal.
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while ginger and garlic are celebrated for their immune-boosting and digestive benefits.
'Kothu' is a Tamil word that means 'to chop' or 'to mince'. The name refers to the signature step of the recipe where the parotta and other ingredients are chopped up and mixed on a hot griddle using metal spatulas, creating a unique shredded texture and sound.
A typical serving of Egg Kothu Parotta (about 1.5 cups or 265g) contains approximately 450-550 calories. The exact number can vary based on the type of parotta used and the amount of oil.
Egg Kothu Parotta is a delicious and satisfying meal but is generally considered an indulgence. It is high in carbohydrates and fats from the parotta (often made with refined flour) and oil. However, the eggs provide a good source of protein. To make it healthier, you can use whole wheat parottas and reduce the amount of oil.
While you can use fresh parottas, day-old or slightly stale parottas are highly recommended. They are drier and hold their shape better during the 'kothu' process, resulting in a better texture. Fresh parottas tend to become soft and mushy.
Salna is a thin, spicy South Indian curry, often served as a side with parotta or biryani. Using salna instead of water adds a significant layer of authentic flavor to the dish. However, it is not necessary; you can still make a delicious kothu parotta using just water for moisture.
To make a vegetarian version, simply omit the eggs. You can increase the quantity of vegetables like carrots, cabbage, peas, and bell peppers to make it more substantial. This version is commonly known as Vegetable Kothu Parotta.
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