Egg Kothu Parotta recipe is the best way to use up leftover rotis or parathas, with the heartiness of scrambled eggs. Most Indians kitchens are very resourceful when it comes to refurbishing leftover food in interesting ways be it rice, rotis, dal or curries. The recipes from leftovers sometimes turn out to be more delicious than the original dish.
How to use leftover Rice:
Leftover rice is the best foil for Chinese style fried rice. Put an egg on it and you have a full meal in no time. Any number of South Indian rice preparations such as Lemon Rice, Tamarind Rice, Tomato Rice etc put leftover rice to use.
How to use leftover curries :
Leftover curries make the best grilled sandwich fillings. I once served grilled sandwiches stuffed with the previous night’s leftover Chole Masala and cheese to a friends who was a surprise visit to our house one night. He didn’t stop raving about it for the next few months.
Now, over to leftover rotis :
we can use leftover roti or chapati as rolls using a stuff of paneer or potato or you can make a Chapati Noodles – Left over chapati / Kids lunch box Recipe,
Kothu parotta is a popular street food in Tamil Nadu (Virudhunagar district). Parottas (parathas) are minced along with spices and other ingredients on a heavy, large cast iron griddle. The process makes a rhythmic drumbeat like sound. It is the dish making its own advertisement to the customers in the vicinity 🙂 The additions to a kothu parotta are chicken, mutton or eggs. Idlis are also prepared in a similar way (Kothu Idli). Kottu Roti is a similar preparation from Sri Lanka.
This Kothu Parotta recipe is a Muttai / Egg Kothu Parotta, where leftover parotta are minced and added to a mix of chillies, onions, spices and eggs. This makes a hearty spicy breakfast, perfect for winter mornings. While traditionally, Kothu Parota is made using the refined flour based Malabar Parota, If you don’t eat eggs, try it with crumbled paneer or crumbled tofu for a vegan version.
Prep Time : 5 mins Cooking Time : 15 mins
Serves : 2
Parotta : 4 (Leftover)
Onion : 1 large chopped
Ginger garlic paste : 1 tbsp
Tomato : 2 medium size chopped
Garam masala Powder : 1 tbsp
Chilly powder : 1 tbsp
Coriander Powder : 2 tbsp
Turmeric Powder : 1/2 tsp
Eggs : 2
Fennel Seeds/saunf : 1 tsp
Cinnamon Stick : 1 inch piece
Salna : 1 cup
Salt to taste
Oil : 2 tbsp
Coirander leaves for garnishing
Onion Slices for garnishing
- First just tear the parotta in to small pieces by your hands and keep aside.
- In a kadai add oil and crackle some saunf and cinnamon, add in the onions and mix well. then add in the ginger garlic paste and mix well. Now throw in the tomatoes and saute well.
- Add in all the spices and stir for 1 min. Now crack in the eggs in the masala and mix well. Add in the paratha and mix.
- Pour in the salna(if you have) and combine well, Cook on a slow heat for 10 min.
- Now comes the kothu part of the parotta. Take a sharp edge cup and start smashing the paratha till it becomes small pieces(see image) Take it back to the heat and cook it for 5 more mins. Garnish