Kothu parotta/ egg parotta

Ingredients

Egg parotta :

• 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)

Parotta:

• Maida/ all purpose flour -- 2 cups
• Salt -- A pinch
• Soda salt -- a pinch
• Hot water -- 3/4 cup
• Oil -- 100 ml

Kurma:

• 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
• Oil -- 3 teaspoons
• To Grind
• Coconut
• Cashew
• Chili
• Cloves
• Cinnamon
• Fennel
• Kuskus

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Preparation

• 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.