Kothu Parotta with Egg

Kothu Parotta is a famous street food in both Kerala and T.N. Astonishingly the ingredients and the method are the similar! Well, parottas are the favourite for both Malayalees and Tamils. Personally I love the kothu parotta version than the regular parathas with khurma. Undoubtedly parathas / parottas are gaining a  parallel fame about how unhealthy the dish is. Inspite of the controversies parottas sweep the street sides / restaurants / homes of the Keralites and the Tamils in all avatars and still dear to the people.

My step by step elaborate version for making parottas is here.

Kothu Parotta / Shredded Parathas, Seasoned with Spices and Masala
Serves 2-3
Ingredients:

4 plain parottas
1 - 1 1/2 tablespoons oil
1 tsp cumin seeds
3/4 cup chopped onions
2 green chillies sliced lengthwise and across once
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp curry powder (I used Aachi curry masala)
1/4 tsp garam masala powder
2  ripe  red tomatoes, chopped
2 eggs
 2-3  stalks coriander leaves, chopped
Salt - to taste
1/4 tsp pepper powder
A few drops of lime juice (optional- I don't use)


Method:



Shred parottas. it can be until two inches long but not thick. Heat oil in a kadai. Throw in the cumin seeds, followed by the chopped onions. Sauté in the green chillies after the onions are translucent.




Add the powders; turmeric, chilly powder, curry masala, garam masala, ginger garlic paste and sauté in low flame until the raw smell disappears. Take care not to burn the powders. Add the chopped tomatoes. Stir along salt to speed up the frying time. Sauté until the tomatoes are cooked and turn mushy for about 2-4 minutes in medium flame. Break in the eggs.




Combine the eggs with the masala. Dump the parotta shreds while the eggs are still half cooked and wet. Mix gently to combine for 2 minutes and the eggs get cooked fully and the masala coats the parotta pcs. Sprinkle a little water while you mix along if it turns too dry. Add the coriander leaves, check salt and finish off with pepper powder and a few drops of lime juice.

                                         Warm supple and moist kothu parottas are the yummiest!
                                           Tastes best with onion raitha.
 
Note:

I normally make kothu parottas with left over parottas.
I use a small bowl of khurma or any gravy reserve of previous night's dinner and mix along while making kothu parottas. This way I avoid the powders and the ginger garlic paste. The dish turns moist, supple and tastier.
See also Kothu Chapathis made such way.

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