Monday, March 16, 2015

Egg Kothu Parotta/Mutta Parotta-Madurai Style

Here is another famous recipe from Madurai road side shops that is drool-worthy! I have had my fair share of egg parottas from various places and I have to say that some of the best comes from Madurai. Follow this recipe and I m sure you are in for a treat.

Roasted/Cooked Parotta/Malabar Parotta/Roti Canai-2
Onion-1, finely chopped
Tomato-1, finely chopped
Salna-1/2 cup
Red chili powder-1/4 tsp
Black Pepper powder-1/2 tsp
Curry leaves-1 sprig
Coriander leaves-to garnish
Salt-as needed
Oil-1 tbsp

How It Happened:
1. Chop the veggies fine and set aside. Shred the parotta into small pieces and set aside.
2. Heat oil in a pan, add the curry leaves and onion and fry well until slightly brown in medium flame.

3. Add red chili powder, salt and pepper powder and mix well.
4. Add the tomatoes and mix well and let it cook until the tomato turns mushy.
5. Meanwhile crack open the eggs in a bowl beat slightly to crack the yolk, then pour in the salna mix well and set aside.
6. Once when the tomatoes are cooked and when the gravy leaves out oil, add the egg mixture and let it cook for 30 seconds. Then scramble the eggs.
7. When the eggs are still a little moist and cooking, add the shredded parotta and mix well to coat all the parotta pieces with the scrambled eggs and cook in high heat.

8. Let it cook for 2-3 minutes in high flame. Switch off the flame. Transfer the pan to the kitchen counter and using sharp-edged turners try chopping /shredding the parotta well (this process is called “kothu”)
9. Now switch on the flame again and let it roast for 2-3 minutes.
10. Switch off the flame, garnish with chopped coriander leaves serve hot with raita.
* The salna and parotta have salt so adjust salt accordingly. Adjust spice as per your preference.
* Salna is the much needed component for it to taste like the one you get in restaurants so do not skip it. I have added the link of veg salna. You can do the same with chicken or mutton salna too.
*As much as small the parotta pieces are, the more they blend with the scrambled eggs, the less you have to chop/Kothu them while cooking. So shred them to small pieces.
* Do not do the chopping using ladles on the stove top while in ignition as they spark heavily. You can skip the chopping/kothu part if you have shredded the parottas fine enough.

* I have the followed the recipe to t from a famous Madurai road side shop. So as per their recipe 2 parottas are to be mixed with 2 eggs. But you can also work on 2:1 ratio as well.

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