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A popular South Indian street food classic where flaky parottas are shredded and stir-fried with eggs, onions, and a blend of aromatic spices. It's a satisfying, flavorful, and hearty one-pan meal.
For 4 servings
Take the pre-cooked parottas and tear them by hand into small, bite-sized, irregular pieces. Set aside. Do not shred them too finely at this stage.
Heat oil in a large, heavy-bottomed pan or a cast-iron skillet over medium-high heat. Once the oil is hot, add the mustard seeds and fennel seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and slit green chillies. Be careful as they may splutter. Immediately add the finely chopped onions and sauté for 4-5 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears. Then, add the chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula, until they break down and form a thick paste.
Reduce the heat to low. Add the turmeric powder, red chilli powder, and garam masala, along with the salt. Stir well and cook for 1-2 minutes until the spices are fragrant and the oil starts to separate from the masala.
Increase the heat to medium. Push the masala to one side of the pan. Crack the eggs into the empty space. Let them set for 30 seconds, then scramble them until they are about 80% cooked.
Mix the scrambled eggs thoroughly with the onion-tomato masala. Now, add all the shredded parotta pieces to the pan.
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A popular South Indian street food classic where flaky parottas are shredded and stir-fried with eggs, onions, and a blend of aromatic spices. It's a satisfying, flavorful, and hearty one-pan meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 606.93 calories per serving with 17.48g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
This is the key step. Using two steel spatulas or the sharp edge of one, begin to chop and mix the parotta on the pan with a rhythmic motion. Do this for 4-5 minutes. This mincing action, called 'kothu', breaks down the parotta further and allows it to absorb all the masala flavors. If the mixture seems too dry, add a splash of water or the optional salna.
Once the parotta is well-coated, heated through, and has reached the desired texture, turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Kothu Parotta immediately while hot, traditionally with a side of onion raita and extra salna.
Omit the eggs and add 1.5 cups of finely chopped mixed vegetables like carrots, cabbage, peas, and beans along with the onions.
Add 1 cup of shredded, cooked chicken (like from a chicken curry) along with the shredded parotta in step 7.
Sauté 1 cup of sliced mushrooms after the onions are cooked and before adding the tomatoes for a savory, umami-rich version.
For a modern twist, sprinkle a handful of shredded mozzarella or cheddar cheese on top just before serving and let it melt slightly.
The inclusion of four large eggs makes this dish a good source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in carbohydrates from the parottas, this meal provides a quick and substantial source of energy, making it a very filling and satisfying dish.
Spices like turmeric contain curcumin, a compound with anti-inflammatory properties. Ginger and garlic are also known for their immune-boosting benefits.
The best choice is the flaky, layered Malabar parotta, commonly found in South Indian stores. Using leftover or refrigerated parottas is ideal as they are less moist and won't turn mushy.
Yes, for a vegetarian version, simply omit the eggs and add more vegetables like carrots, peas, and cabbage. For a vegan version, do the same and ensure your parottas are made without dairy or ghee.
The signature 'kothu' (chopping) sound and texture comes from using two metal spatulas to simultaneously chop and mix the parotta on the hot pan. This mincing action is key to the dish's final texture.
Kothu Parotta is a delicious and indulgent dish. It is high in calories and carbohydrates from the refined flour parotta and oil. The eggs provide protein, but it's best considered a treat to be enjoyed in moderation rather than a daily healthy meal.
A typical serving of Egg Kothu Parotta contains approximately 600-700 calories, depending on the size of the parottas and the amount of oil used. The calories come primarily from the parottas, oil, and eggs.
It's a complete meal on its own but is traditionally served with a side of onion raita (onions in yogurt) to balance the spice, and a small bowl of 'salna' (a thin meat or vegetable curry) for dipping.