Sunday, March 2, 2014

Egg Kothu Parotta

Parotta – 4 (Tear it int bite sized pieces)
Diced Onions – 1 medium
Chopped Green Chillies – 4
Curry Leaves – A sprig
Chopped Tomatoes – 2 medium
Ginger Garlic Paste – 1 tbsp
Chicken Masala Powder/garam masala pwdr – 2 tbsp 
Red Chilly Powder – 1 tbsp
Cumin seeds - 1/2 tsp
Eggs – 2
Oil – 2 tbsp
  1. Heat oil in a big pan and splutter Cumin seeds.
  2. Saute onions, curry leaves and green chillies until the onions turn golden brown.
  3. Add the diced tomatoes and allow it to cook until soft and pulpy.
  4. Reduce heat and add chicken masala powder and red chilly powder. Stir fry for a minute
  5. Add salt and mix well.
  6. Throw in the roughly torn Parotta pieces and stir fry on high heat for a few minutes.
  7. Break eggs and add it to the pan. Scramble thoroughly until the eggs are cooked and mix with the Parottas.
  8. Heat for 2 more minutes and then switch off the stove.
  9. Serve with any Raitha or plain curd.

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