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Thursday, March 15, 2012

Egg kothu parota


  • 2 - parotta
  • 1 - egg
  • 1 - onion, chopped fine
  • 1 - tomato, chopped fine
  • Turmeric powder, a pinch
  • 1 tsp - red chilli powder
  • 1 tsp - ginger garlic paste

To temper:
  • 1/2 tsp - sombu (Fennel seeds)
  • Curry leaves, a few
  • 1 - green chilli, chopped fine

Method :

  • Chop the parottas into small pieces. Keep aside.
  • Heat oil, first temper fennel seeds then add curry leaves, green chillies let it splutter.
  • Then add ginger garlic paste, allow it to brown slightly.
  • Now add onions, once it turns golden brown, add tomatoes when it turns mushy add turmeric, chilli powder. Add required salt and mix well.
  • Then add the eggs mix it to scramble well, once it turns nicely fried and blended with the masalas add the chopped parota and give a stir so that parotta is blended well with the egg and masalas.
  • Garnish with coriander leaves.

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