Kothu parota is a popular night food in Tamil Nadu. They are commonly found in small roadside hotels. When you visit road side hotels during night time, you can relish this delicious parota. Only they can make the best kothu compared to restaurants. It is a medley between parota, onion, salna and curry leaves. In hotels, it is made in cast iron skillet with a heavy iron ladle to mince(Kothu) the parota. But it's quiet difficult to make in a skillet at home. So I am using a heavy bottom pan to make this. Other kothu types include chicken kothu parota, vegetable kothu parota and mutton kothu parota.
Egg Kothu ParottaRecipe Cuisine: South Indian | Recipe Category: Street food / Dinner
Prep Time: 5 mins | Cooking Time: 10 mins | Serves: 3
Parota - 6
Egg - 6
Onion - 6
Tomato - 1, large
Green chilli - 1, optional
Pepper powder - 1/2 tsp
Chilli powder - 1/2 tsp
Curry leaf - 4 sprigs
Salna - 2 cups
Oil - 2 tblspn
Finely chop tomato, onions and cut the parota into small pieces as we can't make Kothu at home like hotel. Whisk the egg and add salna to it and mix well.
Heat oil in a wide pan, add chopped onions, and slit green chilli. After a min, add chopped tomatoes pepper powder and red chilli powder. Drizzle little oil on the top and fry for a min.
Now make a small pit in the middle and add the whisked egg, salna mixture. Stir well.
Keep the flame high, add the parota and mix well. Mince the paratha with the help of ladle or a tumbler for 2 to 3 mins. Remove from flame.
|Keep all your ingredients ready|
|Cut the parota into small pieces as we can't make Kothu at home like hotel.|
|Finely chop tomato, onions and green chilli|
|Crack the egg into the salna|
|Whisk the egg in the salna and mix well.|
|Heat oil in a wide pan, add chopped onions, and slit green chilli.|
|After a min, add chopped tomatoes|
|Then, add pepper powder and red chilli powder.|
|Drizzle little oil on the top and fry for a min.|
|Now make a small pit in the middle and add the whisked egg, salna mixture. Stir well.|
|Keep the flame high, add the parota and mix well.|
|Mince the paratha with the help of ladle or a tumbler for 2 to 3 mins.|
|Remove from flame.|
|Egg Kothu Parotta is ready!|