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!


  • 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
  • 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.

Egg Bhurji

Hello everyone! This week I am in no mood to bake or cook something fancy. I’ve got a few pending things on my to-do list. One of which is putting together my daughter’s year 1 album. I’ve been wanting to do this ever since she turned one, but I am just not finding the time and patience. I’m just hoping I’ll somehow put it together before this year ends!

Anyways, over the next few posts I will be sharing some very simple, day-to-day dishes that I cook for my little family. To start with, I want to share with you something I love eating for breakfast when I run out of idly batter and get bored of corn flakes and muesli. It’s Egg Bhurji!

I make sure I always have stock of eggs in my refrigerator because eggs come handy when I suddenly feel like baking. Also when DH is at work and I feel lazy to cook just for myself, I can always crack an egg and make my self an omelet.

DH is such a non-fussy person when it comes to food (what a blessing!!!). Just bread and jam would do for him. I am totally opposite to him. I can never ever compromise on food! I’ll rather starve unless I have something spicy and tasty!

This egg bhurji tastes heavenly when eaten as a sandwich with grated mozzarella!

  • 2 large eggs
  • 4 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp saunf 
  • 2 medium onions chopped
  • 2 or 3 green chillies chopped
  • 2 medium tomatoes chopped
  • 1/2 tsp turmeric powder
  • 3/4 tsp garam masala
  • 1/2 tsp red chilly powder
  • Salt to taste
  • Fresh coriander leaves to garnish
  • Pour the oil in a frying pan. When its medium hot, turn down the flame and add the cumin seeds and saunf. Just when it starts to crackle, add the onions and green chilly. Saute it on medium flame until the onions turn light brown.
  • Now add the tomatoes. Cover the pan with a lid and allow the tomatoes to get cooked on low flame. Keep sauteing it once in two minutes. When the tomatoes are cooked you will find the oil rise to the top. Add required amount of salt, turmeric powder, chilly powder and garam masala. Saute for a few seconds.
  • Brake open the eggs over the tomatoes. Do not scramble it immediately. Allow it for a minute and scramble it once in a minute on low flame. Keep doing it until the egg is cooked enough.
  • Garnish the bhurji with chopped fresh coriander leaves.