Egg Kothu Parotta

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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