RESTAURANT STYLE EGG KOTHU POROTA

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RESTAURANT STYLE EGG KOTHU PAROTTA

Hey fam!
Today's recipe is restaurant style egg kothu parotta or mutta parotta. Easy and delicious recipe which can be made at home.



We have served this egg kothu parotta with salna and with hot kolambu kalaki. You can also eat this kothu parotta without any side dish. Do try this recipe and tell you feedback in comment section.


RECIPE FOTOAGE


Oil & Mustered seed

Curry leaves & Onion

Green chillis

Tomato

Turmeric & chilli power

Egg & salt

          Pepper powder

Parotta

Chicken gravy

            Coriander leaves

INGREDIENTS

  • 5 teaspoon Oil / எண்ணெய்
  • 1 teaspoon Mustered seed / கடுகு
  • Curry leaves / கறிவேப்பிலை
  • 2 Onion (medium size) / வெங்காயம்
  • 3 Green chili / பச்சை மிளகாய்
  • 1 Tomato (medium size)/ தக்காளி
  • 1/2 teaspoon Turmeric powder / மஞ்சள் தூள்
  • 2 teaspoon Chili powder / மிளகாய் தூள்
  • 5 Eggs / முட்டை
  • Salt / உப்பு
  • 1 teaspoon Black pepper powder / மிளகு தூள்
  • 4 Parotta / பரோட்டா
  • 1 cup Chicken gravy or salna / கோழி குழம்பு அல்லது சால்னா
  • Coriander leaves / கொத்துமல்லி தழை



INSTRUCTIONS

  1. Heat a big size kadai or dosa dawa. Add oil to that add mustered seed let them crackle to that add curry leaves and onion. Saute the onion for 3-4 minutes.
  2. Now add finely chopped green chilis to that add the finely chopped tomato. Saute them for 4-5 minutes don't smash them. Add turmeric powder and chili powder cook for 2 minutes.
  3. Add the eggs to the masala with that add salt and black pepper powder. Mix and cook the eggs with the masala for 2 minutes. Now the eggs will be in liquid texture at that time add the parotta.
  4. Mix them for 3-4 minutes let them combine together. Now add Chicken gravy or masala and take sharp edge glass put kothu. Smash the parottas and combine the masalas eggs together to the parottas for 6-8 minutes. Add freshly chopped coriander leaves mix it and turn off the flame.

NOTES

  • If you don't like to add tomato you can avoid it.
  • Make sure the egg quantity is higher than parotta. i.e. if you are adding 6 eggs parotta quantity should be 5 or 4.
  • You can add either chicken gravy or salna.
  • Before adding the parotta make sure the egg is in liquid texture so it will be easy to mix them.

SERVE WITH

Serve this delicious restaurant style kothu parota with hot salna or gravy and with some hot kalaki 








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