Kothu parotta/ egg parotta

Name: Kothu parotta/ egg parotta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: Egg --1; Onion --1 cup chopped; Ginger garlic paste --2 teaspoons; Tomatoes --2 nos; Chili --4 nos; Red chili powder -- 1/2 teaspoon; Kurma --5 teaspoons; Parottas -- 4 nos ( check below for recipes); Maida/ all purpose flour -- 2 cups; Salt -- A pinch; Soda salt -- a pinch; Hot water -- 3/4 cup; Oil -- 100 ml; Cauliflower -- 15 florelPeas -- 1 cup; Chopped onion -- 1 cup; Ginger garlic paste -- 2 teaspoons; Green chili -- 4 nos; Feneelseeds/ soombhu --1 teaspoons; Coconut -- 5 teaspoons; Kuskus -- 1 teaspoons; Mustard -- 1 teaspoons; Cinnamon -- 1 stick; Cloves -- 3 nos; Cashew --6nos; Red chili powder -- 1 teaspoons; Dhania powder -- 1 teaspoons; Cumin powder -- 1 teaspoons; Cilantro -- few( pinch); Turmeric -- a pinch; Salt -- 1 teaspoons

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Main Dish

Very Easy

50 min

Preparation

Preparation15 min

Cook time35 min

Egg parotta :
Chop the parottas into small slice and chop onion , chili and tomatoes. On a hot pan add oil along with onion tomatoes ginger garlic pasteand chili and sautee for a while then add parottas and saok them by adding kurma. Saute until parotta becomes soft and blends in flavour . When it becomes dry add salt and little red chili powder. Add egg( beaten eggs) and mix then until it becomes little chuks. Garnish with corinder and serve hot.
Parotta:
Parotta Kneat the dough with maida flour, sodasalt, salt, water and oil. Dough should be rubbery with oil. Keep aside for 2 hours and then press into a thin transparent sheet. Fold the dough like fleets in saree ( fan like) and strech into a long strand and make into a circular and spiral circle and rest for an hour. Press to make parotta and serve hot with kurma.