Spiced Egg and Flatbread Stir-Fry — Kothu Parotta with Egg
A Tamil street-food stir-fry of shredded flaky parotta tossed with scrambled egg, onion, tomato, and a dry meat-style masala on a sizzling skillet.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cook parottas in a dry skillet over medium heat 90 seconds per side until golden and flaky. Stack and tear by hand into rough 1-inch shreds. Whisk 4 eggs with 0.5 tsp salt and pinch black pepper. Finely chop 1 onion, 4 green chillies, 2 small tomatoes. Measure all spices. Chop 3 tbsp coriander.
Fry
Heat 1 tbsp oil in a large non-stick skillet over medium heat. Pour eggs in, scramble 90 seconds until soft curds form. Remove and set aside. Add remaining 3 tbsp oil, heat over medium-high.
Bloom
Add 0.5 tsp mustard seeds, let pop 20 seconds. Add 20 curry leaves, crackle 10 seconds. Stir in chopped onion, cook 4 minutes on medium-high until edges turn deep golden, stirring constantly.
Build
Add 2 tbsp ginger-garlic paste and green chillies, cook 1 minute over medium until raw smell fades. Add chopped tomatoes and all dry spices (2 tsp chilli powder, 1.5 tsp coriander, 0.5 tsp cumin, 0.5 tsp turmeric, 1.5 tsp salt). Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges and masala turns deep red.
Saute
Add shredded parotta, toss vigorously 3 to 4 minutes on medium-high, chopping and tearing further with spatula until it absorbs masala and develops crispy edges. Return scrambled egg, add 2 tbsp coriander and 1 tsp lemon juice. Toss 90 seconds until egg warms through and distributes throughout.
Finish and plate
Stir in 1 tsp garam masala off the heat. Garnish with remaining 1 tbsp coriander. Divide between two plates and serve with lemon wedges, mixed pickle, raita, and roasted papad alongside.
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