Monday, 24 December 2012

Most of the kids loves this recipe and even mine too :). I make this recipe mostly in weekend nights as a request from my BF :).Kothu Parota is one of a delicious dish popular in Tamilnadu, everyone would have attracted by this sound of making this Egg Kothu Parota while crossing the fast food or road side food stalls. The better you follow the process in making of this Kothu Parota makes the taste better. This is primarily made of a Parota (shredded), cooked with egg served with chicken or mutton sauce (kurma or salna).

  • Egg - 2 Nos
  • Frozen Parota - 2 Big
  • Large Onion(Chopped) - 1 Nos
  • Tomato (chopped) - 2 Nos
  • Coriander leaves - a Bunch
  • Chilly Powder - 1.5 Tspn
  • Corainder Powder - 1 Tspn
  • Garam Masala Powder - 1 Tspn
  • Chicken Masala Powder - 1 Tspn
  • Oil - As needed
  • Salt - To Taste

To Temper:
  • Ginger garlic paste - 1 Tspn
  • Cloves - 2 nos
  • Cinnamon - 1 small piece
  • Poppy seeds - half Tspn
  • Curry Leaves - 10 nos
  • Green chillies - 3 Nos(Chopped lengthy shape)

  • Make small pieces of parota and keep aside.
  • In a pan, pour oil, add all the items under To Temper List.
  • Add onion and sauté for few min then add tomato, now add all the powders and salt listed under the ingredients and sauté till the texture turns into pulpy and masala sm
  • Reduce the flame to low, add eggs one by one and sauté slowly, make sure the texture is semi liquid; else the eggs will role up. Saute till the egg bakes well and make sure the base is not burnt, now add coriander leaves.
  • To this add the parota pieces and saute again. Switch off the flame and serve hot with raitha.

"You can add little water before adding egg if you want gravy in it.
You can add either garam masala or the spices mentioned in the ingredients however adding both will give the real taste.
You can add a little lemon extract at the end if you want to add a sour taste in it. "



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