This is spiced indian bread pieces. A South Indian recipe served with chutney or raita.

Kerala Parotta 1
Onion( Medium Sized) 1
Green Chillies 2
Dried Red Chillies 2
Curry Leaves Sprig 1
Ginger Garlic Paste 1 Teaspoon
Chicken masala powder 1 Tablespoon
Tomato (small/ medium) 1
Salt To Taste
Turmeric powder14 Teaspoon
Chilli powder14 Teaspoon
Eggs 2
Oil 2 Tablespoons
Cilantro leaves Sprig 3
  • Preparation Steps
  • 1

    Chop onion and chilies. Chop tomato. Tear the kerala parotta roughly. ( you can also use paratha as an alternative) Keep aside.

  • 2

    Heat oil in a pan ( Preferably non stick pan) and add mustard seeds.

  • 3

    After the mustard seeds splutter, saute onions, curry leaves, green chilies and red chilies until the onion is cooked and translucent.

  • 4

    Add the diced tomatoes and cook until soft.

  • 5

    Reduce heat and add ginger garlic paste, chicken masala powder, red chilly powder, turmeric powder. Stir fry for a minute. In case you do not have chicken masala use 1/2 tablespoon of coriander powder and 1/2 teaspoon of garam masala.

  • 6

    Add 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 mixed with the Parottas.

  • 8

    Cook for another couple of minutes on medium heat.

  • 9

    Garnish with coriander leaves.

  • 10

    Serve with Raita. ( Though I like it without raita)

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