Egg Kothu Parotta

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

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  • 2 - parottas
  • 1 - egg
  • 1 - onion, chopped fine
  • 1 - tomato, chopped fine
  • 1 pinch - turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - pepper powder
  • 1 tsp - ginger garlic paste
  • 1 tsp - coriander leaves, chopped fine
  • To temper:
  • 1/2 tsp - sombu (fennel seeds), optional
  • a few - curry leaves
  • 1 - green chilli, chopped fine

How to Make Egg Kothu Parotta

  • Chop the parottas into small pieces. Keep aside.
  • Heat oil, first temper fennel seeds, then add curry leaves, green chillies and let it splutter.
  • Then add ginger garlic paste, allow it to brown slightly.
  • Now add onions, once it turns golden brown, add tomatoes.
  • When it turns mushy, add turmeric, chilli and pepper powder. Add salt and mix well.
  • Then add the egg mix it to and scramble well.
  • Once it is nicely fried and is blended with the masalas, add the chopped parottas and give a stir so that the parotta is blended well with the egg and masalas.
  • Garnish with coriander leaves.
  • Recipe and Image courtesy: Sharmis Passions