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 3–4 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 tsp salt). Cook 4–5 minutes on medium-low, mashing tomatoes, until oil beads at edges and masala turns deep red.
Saute
Add shredded parotta, toss vigorously 3–4 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 2 plates. Serve with lemon wedges, mixed pickle, raita, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.