Kothu Parotta/ Egg parotta

Kothu parotta is a delicious road side street food. I thought this will be useful for u too.

Serving for 4

 Ingredients

Egg parotta

Egg --1

Onion --1 cup chopped 

Ginger garlic paste --2 tsp

Tomatoes --2 nos

Chili --4 nos
Red chili powder -- 1/2 tsp

Kurma --5 tsp

Parottas -- 4 nos ( check below for recipes)

Method

• Chop the parottas into small slice  and chop onion , chili and tomatoes
• On a hot pan add oil along with onion tomatoes ginger garlic pasteand chili and sautee for a while then add parottas and saok them by adding kurma.
• Saute until parotta becomes soft and blends in flavour
• When it becomes dry add salt and little red chili powder.
• Add egg( beaten eggs) and mix then until it becomes little chuks.
• Garnish with corinder and serve hot

Parotta

Maida/ all purpose flour --  2 cups

Salt -- A pinch
Soda salt -- a pinch

Hot water -- 3/4 cup

Oil -- 100 ml

Kurma

Cauliflower -- 15 florelPeas -- 1 cup

Chopped onion -- 1 cup

Ginger garlic paste -- 2 tsp

Green chili -- 4 nos

Feneelseeds/ soombhu --1 tsp

Coconut -- 5 tsp

Kuskus -- 1 tsp

Mustard -- 1 tsp

Cinnamon -- 1 stick

Cloves -- 3 nos

Cashew --6nos

Red chili powder -- 1 tsp

Dhania powder -- 1 tsp

Cumin powder -- 1 tsp

Cilantro -- few( pinch)

Turmeric -- a pinch

Salt  -- 1 tsp

Oil -- 3 tsp

To Grind

Coconut

Cashew

Chili

Cloves

Cinnamon

Fennel

Kuskus 

Method

Parotta

• Kneat the dough with maida flour, sodasalt, salt, water and oil.
• Dough should be rubbery with oil
• Keep aside for 2 hrs and then press into a thin transparent sheet.
• Fold the dough like fleets in saree ( fan like) and strech into a long strand and make into a circular and spiral circle and rest for an hour.
• Press to make  parotta and serve hot with kurma.

Kurma

• In a Hot pan add oil, mustard,onion  , garlic ginger paste, chopped veg   with water and fry well.
• Add the grounded paste  salt, all powders and allow to boil. 
• When the gravy thickens garnish with corrinder leaves and serve hot.