Kothu parotta/ egg parotta

Name: Kothu parotta/ egg parotta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: en
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

Main Dish

4 servings

15 min

35 min

Very Easy

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Ingredients

Number of serving: 4

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

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.

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