Scrambled Egg parotta (Muttai kothu parotta)

Egg kothu parotta is a yummilicious menu particularly in road side shops in small towns. The way they do in the hotels is really nice to watch 😎. The key ingredient is the chicken / mutton salna added to this recipe. Today I made chicken kuzhambhu and thought of immediately doing this kothu parotta for dinner.

Cooking time:15 mins

Serving: 4

Ingredients:

Parotta - 4 (chopped roughly with hands)
Onion - 1 (big, finely sliced)
Tomato - 2 (big, finely sliced)
Green chilli - 4 (chopped)
Ginger garlic paste - 2 tspn
Red chilli powder - 2 tspn
Pepper powder - 2 tspn
Chicken kuzhambhu / curry - 1 cup
Cinnamon - 1 inch
Cloves - 4
Fennel seeds - 1 tspn
Oil - 1 tbsn
Egg - 4
Curry leaves - few
Coriander leaves - few
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a kadaai. Add oil, cinnamon, cloves, fennel seeds.

3. Add onion, green chillies, curry leaves and saute till it becomes transparent.

4. Add ginger garlic paste and saute till the raw smell goes.

5. Add tomatoes, salt and saute for few seconds. It should not be too mushy.

6. Add red chilli powder and saute for a minute.

7. Add parotta pieces and mix well.

8. Add the beated egg mixture and mix till it coats the parotta well(until the eggs are  cooked well).

9. Add the chicken kuzhambhu / curry and pepper powder. Mix well by using a dosa ladle in hotel style😉.

10. Switch off. Garnish with curry leaves and coriander leaves.

11. Egg kothu parotta is ready to serve with any non-veg gravy or simple onion raita.

Notes:

You can try the same recipe with wheat parotta too.
Be careful while adding salt since you already have salt in parotta and chicken curry.