Egg Kothu Paratha Recipe
A eggetarian Indian recipe with leftover roti - torn into 1 inch bits, sunflower oil, mustard seeds. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle
leftover roti - torn into 1 inch bits(2 cups)mustard seeds(1/2 teaspoon) - 2
Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour
ssp asafoetida (hing)(1/4 teaspoon)onions - finely chopped(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1)green chillies - slit(2)sprig curry leaves - torn(2)red chilli powder(1/2 teaspoon)garam masala powder - or egg curry masala(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup) - 3
After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften
onions - finely chopped(2)tomatoes - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)black pepper powder(1/2 teaspoon)garam masala powder - or egg curry masala(1/2 teaspoon) - 4
Once done crack three eggs and add to the onion tomato masala
garam masala powder - or egg curry masala(1/2 teaspoon)whole eggs(3) - 5
Stir well until the eggs becomes a scramble
whole eggs(3) - 6
After the eggs are done add the torn leftover roti
leftover roti - torn into 1 inch bits(2 cups)sprig curry leaves - torn(2)whole eggs(3) - 7
Sprinkle salt to taste and stir well for three to four minutes
salt - to taste - 8
Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves
onions - finely chopped(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1)sprig curry leaves - torn(2)tomatoes - finely chopped(2)coriander (dhania) leaves - chopped(1/4 cup)lemon - juiced(1) - 9
Stir well to combine and turn off the heat
- 10
Transfer the Egg Kothu Paratha into a serving plate and serve hot
leftover roti - torn into 1 inch bits(2 cups) - 11
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe
Rate this recipe
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Egg Kothu Paratha Recipe
A eggetarian Indian recipe with leftover roti - torn into 1 inch bits, sunflower oil, mustard seeds. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
11 steps- 1
To begin making the Egg Kothu Paratha Recipe, into a preheated pan add oil and mustard seeds and allow the seeds to crackle
leftover roti - torn into 1 inch bits(2 cups)mustard seeds(1/2 teaspoon) - 2
Once done add the asafoetida,onions, garlic, ginger, green chillies, curry leaves and saute until the onions soften and turn golden brown in colour
ssp asafoetida (hing)(1/4 teaspoon)onions - finely chopped(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1)green chillies - slit(2)sprig curry leaves - torn(2)red chilli powder(1/2 teaspoon)garam masala powder - or egg curry masala(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup) - 3
After the onions have become golden brown add the tomatoes, turmeric powder, red chilli powder and saute until the tomatoes soften
onions - finely chopped(2)tomatoes - finely chopped(2)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)black pepper powder(1/2 teaspoon)garam masala powder - or egg curry masala(1/2 teaspoon) - 4
Once done crack three eggs and add to the onion tomato masala
garam masala powder - or egg curry masala(1/2 teaspoon)whole eggs(3) - 5
Stir well until the eggs becomes a scramble
whole eggs(3) - 6
After the eggs are done add the torn leftover roti
leftover roti - torn into 1 inch bits(2 cups)sprig curry leaves - torn(2)whole eggs(3) - 7
Sprinkle salt to taste and stir well for three to four minutes
salt - to taste - 8
Once all the ingredients are well combined add juice from one lemon and chopped coriander leaves
onions - finely chopped(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1)sprig curry leaves - torn(2)tomatoes - finely chopped(2)coriander (dhania) leaves - chopped(1/4 cup)lemon - juiced(1) - 9
Stir well to combine and turn off the heat
- 10
Transfer the Egg Kothu Paratha into a serving plate and serve hot
leftover roti - torn into 1 inch bits(2 cups) - 11
Serve Egg Kothu Paratha Recipe for breakfast or a quick dinner with Tomato Onion Cucumber Raita Recipe
Rate this recipe
