Kothu Paratha or Kothu Parotta is a very famous South Indian street food. I prefer eating kothu parotta in roadside shops rather in restaurants. Roadside shops make it in a different style while the restaurant-style kothu parotta will be little dry. I always enjoy watching the way they make this dish on the street side. These roadside vendors make parathas in the late evening, they use a sharp object to pound the parathas. While pounding them, it makes a unique sound and we enjoy listening to that beautiful music.
It is easy to make it with leftover parathas. Paratha cooked with Onion, Tomato and Eggs to bring wonderful taste and flavour. Egg Paratha is served with onion raita, but it also tastes great with chicken salan and coconut chutney. If you are not happy to use the parathas made using plain flour then make wheat parathas and follow the same procedure to make healthy egg kothu parotta. We have wheat paratha and plain salna recipe video in our channel, please check them.
Tips to make perfect Egg Kothu Paratha:
Step by step process for Egg Kothu Parotta:
First, shred the parathas into medium size and keep it aside. Take 4 tbsp of oil in a pan. Once the oil is heat, add 1 onion and saute well.
Then add 2 green chillies (finely chopped)
Then add 2 sprigs of curry leaves and mix well. Now add 1 tomato (finely chopped) and cook everything well.
Add some salt to taste.
Now add 2 cooked parathas (made into small pieces) and mix well.
After everything is mixed, add 3 eggs and combine parathas and eggs together. I have added 2 eggs first and mixed everything. Then add the 3rd egg.
Now take ½ cup salna and add little by little and keep mixing them. Take a sharp edge cup or spatula and start pounding the paratha till it becomes small pieces.
You can mince them to any size. Now everything combined really well. Serve hot with coconut chutney and salna.
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Check out our Wheat Paratha and Plain Salna Video Recipe.
Paratha is cooked with Onion and Tomato masala along with green chillies, curry leaves which gives extra flavour to the dish.
1. Use more eggs for better taste.
2. Salna is very important to get good texture for the paratha.
3. Always add eggs after adding the paratha otherwise the paratha will not be soft and moisture.
4. Adding green chillies and curry leaves are important which adds flavour to the dish.