Yay!! Yay!! Yay!! I made the most lip-smaking street food from Tamilnadu in my kitchen and am so visibly happy about it! Mutta Kothu Parotta (Egg version of Kothu Parotta) is very popular in TN and at any given time there would be atleast ten people savouring it in any road side shop. Though I havent had it at the best source (roadside shop), I have had a couple of times in restaurants. I have been dying to prepare it from scratch in my own kitchen for a long time now and finally could do so a few days back. S who has had egg kothu Parotta a lot of times said it tasted as good as the one he has had before. This would be a regular in my kitchen moving on, its quite simple if Parotta is available already. One can either get a ready-to-cook version of Parotta like I did this time or can prepare the Parotta before hand. I dont have a post on preparing Parotta from scratch as of now, but will upload that soon enough. This time around, I used ID brand whole wheat ready to cook Parotta and it was just good. Here is the recipe –
- Parotta (Cooked) – 3
- Eggs – 2
- Onion (Finely chopped) – 2
- Tomato (Finely chopped) – 2
- Ginger garlic paste – 1.5tsp
- Green Chilies – 2 (slit open)
- Oil – 1.5tbsp
- Mustard – 1 tsp
- Saunf – 1 tsp
- Red Chili Powder – 2tsp
- Curry Masala Powder – 1 tsp
- Corriander Powder – 1 tsp
- Turmeric Powder – 1/2tsp
- Salt – as required
- Coriander (Finely chopped) – 2 tbsp
- Curry Leaves – a handful
- Follow the instructions on the cover, to cook Parotta if using ready-to-cook.
- Place all the three parottas on a plate and using a steel tumbler that has sharp edges, shred the parotta. Keep hitting the parottas holding the tumbler upside down until the parotta is in pieces. Alternatively, this can be done with plain hands too. I wanted to get the feel of making it exactly like on a roadside shop. The actual method is to shred it by hitting with a ladle that has sharp ends. The closest I had is the tumbler looking like this.
- In a thick bottomed Kadai, heat oil. Add mustard and saunf, let them splutter. Add curry leaves, let them splutter again.
- Add onions along with slit green chilies and fry until 3/4th done. Add ginger garlic paste.
- Add all the powders – turmeric, curry powder, red chili powder and coriander powder. Fry until the raw smell goes.
- Add tomatoes and fry until they are mushy. Add salt.
- Break open the eggs in the kadai. Leave them for 20 secs and then stir into the masala mix.
- When the eggs are still half cooked, add the shredded parotta pieces and fry until the eggs are cooked. Make sure the masala is well coated on the parotta pieces.
- Sprinkle chopped coriander all over and switch off the flame.
- Egg Kothu Parotta is ready to be served.
- This can be easily converted to veg version by avoiding egg and adding veggies (like carrot, beans, green peas or cauliflower). Tastes as good as this.