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A popular South Indian street food classic! Flaky parotta is shredded and stir-fried with scrambled eggs, onions, tomatoes, and a blend of aromatic spices. It's a satisfying, hearty, and flavorful one-pan meal.
For 4 servings
Prepare the Parotta: Tear the parottas into small, bite-sized pieces, about 1-inch wide. Set them aside. This can be done by hand for a rustic texture.
Sauté Aromatics: Heat oil in a large, wide, heavy-bottomed pan or kadai over medium-high heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Add the curry leaves and sauté until fragrant. Add the finely chopped onions and slit green chillies. Sauté for 4-5 minutes until the onions become soft and translucent.
Cook the Masala Base: Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy. Add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes, until oil begins to separate from the masala.
Scramble the Eggs: Push the masala to one side of the pan. Crack the 4 eggs into the empty space. Let them set for 30 seconds, then gently scramble them. Once the eggs are about 80% cooked, mix them thoroughly with the masala on the other side of the pan.
Combine and 'Kothu': Add the shredded parotta pieces to the pan. Using two flat metal spatulas or one sturdy spatula, begin to chop and mix the parotta with the egg masala directly in the pan. This 'kothu' (mincing) action is key to the dish's texture. Do this for 2-3 minutes. If the mixture looks too dry, add the optional salna or vegetable broth and continue to mix until the parotta absorbs the liquid and flavors.
Garnish and Serve: Sprinkle the garam masala over the top and give it a final, quick stir. Garnish generously with fresh coriander leaves. Serve immediately while hot, traditionally with a side of onion raita.
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A popular South Indian street food classic! Flaky parotta is shredded and stir-fried with scrambled eggs, onions, tomatoes, and a blend of aromatic spices. It's a satisfying, hearty, and flavorful one-pan meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 546.46 calories per serving with 16.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1 cup of shredded, cooked chicken along with the parotta pieces. Use chicken salna for extra flavor.
Omit the eggs and add 1.5 cups of mixed, finely chopped vegetables like carrots, beans, and peas. Sauté the vegetables after the onions until they are tender.
For a modern twist, sprinkle a generous amount of shredded mozzarella or cheddar cheese on top before serving and let it melt slightly.
The inclusion of four large eggs makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the parotta provide a quick and substantial source of energy, making this a very filling and satisfying meal.
Spices like turmeric, coriander, and chillies not only add immense flavor but also contain various compounds with potential anti-inflammatory and antioxidant properties.
A typical serving of Muttai Kothu Parotta (around 285g) contains approximately 550-650 calories, primarily from the parotta (refined flour and fat) and oil used in cooking. The exact count can vary based on the type of parotta and amount of oil used.
Muttai Kothu Parotta is a delicious and satisfying meal, but it is high in calories, refined carbohydrates, and fats, making it more of an indulgent dish than a daily healthy meal. The eggs provide a good source of protein. To make it healthier, you can use whole wheat parottas and reduce the amount of oil.
Yes, you can absolutely make this dish with leftover chapatis or rotis. The texture will be softer and less flaky than with parotta, but it will still be delicious. It's a great way to use up leftovers.
Salna is a thin, spicy gravy, often served with parotta in South India. In this recipe, it's used to add moisture and a lot of flavor. It's optional but highly recommended for a more authentic taste. You can substitute it with vegetable or chicken broth if salna is unavailable.
To make a vegetarian version, simply omit the eggs. You can replace them with crumbled paneer (added at the end) or a mix of finely chopped vegetables like carrots, cabbage, and bell peppers, which should be sautéed after the onions.
A large, heavy-bottomed cast-iron pan (tawa) or a wide kadai is ideal. The heavy base ensures even heat distribution and prevents burning, while the wide surface gives you enough room to do the 'kothu' (chopping and mixing) action effectively.