Kothu Parotta is a very popular dish in southern districts of Tamil Nadu. It is a minced parotta with egg and salna(a spicy gravy) . I have tried egg Kothu Parotta with a ground masala instead of adding salna. This way you don't have to prepare salna separately and kothu praotta will come out well and not very dry.
- 4 nos - Layered Parotta (malabar style)
- 3 nos - Egg
- 2 nos – Onion (Chopped finely)
- 1 and half – Tomato(Chopped finely)
- 1 or 2 nos – Green chili(as needed)
- 1 no – bay leaf
- 1 Pinch – Fennel seeds
- 6 or 7 - Curry leaves
- 1 tbsp – Corriander leaves (chopped finely)
- 1/2 tsp – Red chili Powder
- 1 pinch – turmeric powder
- Salt as needed
- 2 tbsp – Oil
- 1/2 inch - Ginger
- 1/2 tsp – Pepper corns
- 2 tbsp – Grated coconut
- 1 no – Cinnamon (small piece)
- 1/2 tsp – Fennel seeds (Perunjeeragam)
- 1/2 tsp – Cumin Seeds(Seeragam)
- Grind all masala listed for grinding. Cut layered parotta into small pieces and keep it aside.
- Heat oil in a pan, add bay leaf, curry leaves and fennel seeds. Now add onion sauté until golden brown. At this stage add chopped tomatoes fry till it cooks or oil separates.
- Add turmeric, red chili powder and required salt fry until raw smell goes.
- Transfer ground masala to the gravy and cook for 5 to 6 mins.
- Now add cut parotta and pour 3 eggs, cook until everything is nicely mixed and well blended.
- Garnish with coriander leaves and turn off stove. Serve hot with onion raita.
- I have tried frozen parotta, instead you can try making your own layer parotta.
- For additional spicy you can add pepper powder while adding egg.