Egg Kothu Parotta

My love for Kothu Parotta dates back to my childhood. It has always been one of my very favorite street foods. I’m feeling all nostalgic even as I am typing this. I can picture a hot newspaper parcel lined with fresh banana leaf containing hot and spicy kothu parottas. Eating it with the aromatic korma is simply mouthwatering!
Life here in the UK is so expensive and we cannot frequent restaurants as and when we want like we do back in India (no wonder all the women I know here are amazing cooks!). Last week, one evening, I was in no mood to cook an elaborate dinner and remembered I had frozen parottas in the fridge. So I decided to surprise TH with some Kothu Parottas!

Ingredients

  • 5 small parottas (I used frozen wheat parottas)
  • 2 large onions chopped
  • 2 tomatoes chopped
  • 3 eggs
  • 1 tsp saunf/fennel seeds
  • 1 tsp cumin seeds
  •  1/2 tbsp red chilly powder
  • 1 tsp turmeric powder
  • 1/2 tbsp pepper powder
  • 1 tbsp ginger garlic paste
  • 1/2 cup capsicum 
  • 3 cloves
  • 3 cardamom
  • 1 inch cinnamon stick
  • 1 lemon
  • Few curry leaves
  • Salt to taste
Method
  • In a vok, pour 2 tbsp of oil. When the oil is medium hot, add the cumin seeds, saunf and the spices (cloves, cardamom and cinnamon stick). As they begin to crackle, add the onions, curry leaves and saute until the onions turn golden brown. To the golden onions, add ginger garlic paste and saute until it looses its raw smell. Now add the chopped tomatoes and a little salt. Close it with a lid and allow it to cook on low flame.
  • In the mean while, if you are using frozen parottas, put the parottas in a bread toaster set to high temperature. Once they pop out, tare them into small pieces, pour a little oil in a pan and toss the parottas in it until they become crispy. 
  • Transfer the parottas in a pate and in the same pan break three eggs and scramble it until its cooked. Turn off stove.
  • Once the tomatoes are cooked, add chilly powder, turmeric powder, pepper and salt. Give it a mix and add the crispy parottas and scrambled eggs. Stir it until all the ingredients are blended well. Now add the capsicum and give one final mix. Turn off stove. Garnish with coriander leaves and serve hot with a squeeze of lemon.
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